I don’t drink beer. I don’t like it. But I love beer bread. Go figure. I pretty much never have beer in the house, but when I do this gets made with remarkable regularity. It takes 5 minutes to make and 35 to cook, so if you have any beer at home you could be eating this in 40 minutes.
- 3 C all-purpose flour
- 3 T packed light brown sugar
- 1 T baking powder
- 1 t salt
- 1 (12 oz) bottle beer, at room temperature and unopened
- 4 tablespoons unsalted butter, melted
- Preheat oven to 375 F. Grease your loaf pan. Make sure your 4T of butter is melted.
- In a big mixing bowl, mix your dry ingredients (flour, sugar, baking powder, and salt).
- Open beer and add immediately. It’ll fizz like crazy... that’s how you know it’s working. Mix until it’s combined, but don’t overmix. Lumpy is fine.
- Move batter to pan. Level it out as well as you can. Pour melted butter on top.
- Bake for 35ish minutes at 375. If it’s done, a sharp knife stuck in the middle should come out clean.
- Give it a minute or so to cool down a bit, but this bread is best hot. It’s good cold, too, but nothing beats hot bread. Serve with butter and honey, or just plain. If there’s any left the next day (hey, it could happen), microwave and serve with butter and honey.