A few weeks ago I hosted a ‘Girls Night IN’ on my back porch. It was one of the first cool nights of the year and I fired up my new, cast iron chiminea and set out the porch furniture (previously relegated to the garage so the dogs wouldn’t spend all summer chewing it to pieces).
I relegated the DOGS to the garage for the evening (so they wouldn’t spend the entire night trying to get treats from the table) and my friends and I sat outside and enjoyed the fire and some good company. Oh, and some really good food, too.
This beer bread recipe was the hit of the evening, if I do say so myself. In fact, it’s so good that we sat around long after we had proclaimed we were finished eating and picked at the bread until it was all gone.
Don’t forget that the alcohol burns off, leaving just a hint of the flavor behind.
Eat the bread right after it comes out of the oven; you won’t be sorry that you burned your fingers a little eating it so quickly.
Serves 6-8 (or four hungry women)
3 cups flour, or self-rising flour (sifted)
3 tsp baking powder (omit if using self-rising flour)
1 tsp salt (omit if using Self-Rising Flour)
1/4 cup sugar
1 (12 oz) can or bottled dark beer
1/2 cup butter
Preheat oven to 375° F.
Mix dry ingredients and beer. Do NOT over mix.
Place 1/4 cup butter in the bottom of a loaf pan and place in oven to melt. When butter is bubbly and browning, remove from oven and add dough to pan.Slice remaining 1/4 cup butter and place on top of dough.
Bake 1 hour, remove from pan and cool for at least 15 minutes.
Nutritional Information: Calories 422.1;Calories from Fat 143;Total Fat 16 g;Saturated Fat 10 g; Cholesterol 41 mg;Sugars 9 g; Sodium 707 mg;Total Carbohydrate 59 g; Dietary Fiber 2 g;Sugars 9 g; Protein 7 g
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