Monday, July 31, 2006

Beer Bread

9 oz. beer
3 T. sugar
2 C. self-rising flour
about 1/2 stick butter, melted

In a large mixing bowl, pour in the beer, let fizz, stir in the sugar. Add the flour and blend. Do not mix until smooth; leave lumpy and coarse. Spoon into a lightly greased loaf pan and pour butter over batter. Bake for one hour at 350, test for doneness. Remove from oven and pan, cool on rack about 10 minutes before slicing.

~One-half cup shredded cheddar cheese can be added when mixing in the flour.

recipe compiled by Jacki Wolfe

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