We had leftover beer at the Cooking School after our Summer Mexican Grill Party and Beer Tasting this week - a great excuse to make a loaf of beer bread! This bread is so quick to make that it was in the pan and ready to bake before the oven was preheated. Use your favorite herbs or omit for a plain loaf. Serve this warm with butter.
Beer Bread with Italian Herbs
3 cups self-rising flour (purchased or recipe below)
3 tablespoons sugar
1 tablespoon Italian herbs
12 ounces beer
Preheat oven 350°. Grease a 9x5x3-inch loaf pan.
Combine ingredients in a bowl and mix well with a wooden spoon. Pour into prepared pan and bake 45-55 minutes, until bread sounds hollow when tapped and crust is golden brown. Serve warm with butter. Makes 1 loaf.
To make 1 cup of self-rising flour:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Batter is thick
Spread evenly in pan
Ready to eat - still a bit warm. Delicious with salted butter!