The fall and winter months always make me crave fresh breads. One of my favorites, mostly because it’s so damn simple is making beer bread. Don’t fret about using yeast or worry about the rising process. This recipe uses 3 basic ingredients and is fool proof every time. It pairs best with chili but don’t let that limit you. This bread makes the best peanut butter and jelly sandwich you’ll ever eat! You may have a tantric moment with that sandwich! It’s also great toasted in a skillet with some butter and warm honey for breakfast. French toast? Yes I will! This bread is fairly dense with a sweet undertone so use it for whatever strikes your fancy. It’s so easy you can make it whenever you want it! Here’s what to do.
3 cups self rising flour
1/2 cup sugar
12 ounces beer
Preheat the oven to 375 degrees. Butter a loaf pan and set aside. In a large bowl, combine the flour, sugar, and beer and mix well. The mixture should be sticky and dense. What type of beer to use? I haven’t used the same kind twice. For this batch I used a nice pumpkin ale since it’s Fall. I’ve used Blue Moon for the subtle orange tone and Sweet Water Blue for the subtle blueberry tone when serving as a breakfast toast. I’ve experimented with different dark and light beers too and it always tastes great so use what you have in the fridge and roll with it! Scoop the batter into the loaf pan and bake for 55-60 minutes. Remove from oven when nice and brown and top with butter.