Football, Beer & Bread
Football is back!! For those of us in Hawaii, it means waking up to the games already on TV. Hallelujah! For certain people in my household, it also means a can of Guinness in hand at 9:00 am, to cheer on Notre Dame.
Now, while I have no issues with day drinking, a beer with my breakfast seems a little too early for me. Let’s be real here! This isn’t college where you can down a couple cups of Jungle Juice after your morning literature class and go on with your day like it’s all good.
Over the weekend, while John was cheering on his Irish, I made myself a loaf of beer bread to munch on in the morning. I posted a photo and was surprised by how many comments and messages I got from people either asking for the recipe or saying that they had never heard of beer bread. What?! Once I clue you in, you’ll realize that you’ve been missing out!
Three ingredients is all it takes to make a delicious loaf of bread. There is no yeast or kneading involved, so there’s pretty much no possible way for you to fail.
Beer Bread
Ingredients
- 3 cups Self-rising flour
- 1/2 cup Sugar
- 1 12 oz bottle Beer
Instructions
- Preheat your oven to 375 F.
- Combine the flour and sugar in a large bowl.
- Pour your choice of beer into the flour combo and mix. Do not over mix. Just enough to make a lumpy sticky batter.
- Pour the batter into a greased loaf pan and bake for 50 min to an hour until the crust is golden and crispy.
- If you’re feeling extra adventurous, pour 2 Tbsp of melted butter over the loaf immediately after removing it from the oven.
Notes
If you don’t have self-rising flour, you can use 3 cups all purpose flour, 1 1/2 Tbsp baking powder, and 1 1/2 tsp salt.
