Beer Bread

I got this recipe from my friend’s mom, and I make this ALL the time.  It is fantastic by itself with some butter, or can be used as a great dipping bread for this Black and Red Pepper Shrimp.  I’ve been obsessed with this recipe since I first had it, and it is definitely a crowd pleaser – thank you Mrs. Sears!


Ingredients

3 cups Flour

1/4 cup Sugar

3 tsp Baking Powder

1 tsp Salt

1/2 tsp Dried Dill Weed

1 Beer (any kind!)

1/2 stick Melted Butter


Preheat your oven to 375°.  In a large bowl, mix the flour, sugar, baking powder, salt, and dill together until well combined.  Pour in 1 room temperature beer, and mix until completely incorporated.  Side note on the beer – I have made this recipe over a dozen times, and use whatever I have in the house.  I’ve used crappy light beer, as well as nice IPAs, and it always comes out delicious! Once you have the dough mixed, add to a parchment paper lined loaf pan.  Another side note – I have used round cake pans, Pyrex dishes, just about everything to make this and it all works.  But, the parchment paper is a LIFESAVER when you use a loaf pan – makes it SO easy to just pop the bread out when it is finished baking!

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Once you have the dough in the pan, take a wooden spoon or spatula to spread evenly.  Top with the melted butter, and put in the oven for 45-55 minutes, until the top of the bread is golden brown.  Once it is finished, remove from the pan (told you the parchment paper is a lifesaver!) and place on a cooling rack.

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Slice, butter or dip, and enjoy!  Mmmmmm!

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