Day 73 (13 March 2012) We do not live by bread alone. . .


Except maybe if it’s home-baked, from scratch, beer bread!  Just kidding!  I’ve been craving some for a while and I finally picked up some flour the other day and made some tonight!  It’s probably the easiest thing to bake, next to a frozen pizza.  If you are interested, the recipe is below the photos (I have to get you to want it first, right?)

Beer Bread

45 mm, 1/25 sec, f/5.6, ISO 1600, 18-55mm kit lens (Beer Bread)

Loaf of Bread

55 mm, 1/25 sec, f/5.6, ISO 1600, 18-55mm kit lens (Loaf of Bread)

2012_Mar_13_untitled shoot_016

41 mm, 1/40 sec, f/5.6, ISO 800, 18-55mm kit lens (Beer Bread)

Beer Bread

  • 3 Cups self-rising flour
  • 1/2 Cup sugar
  • 12 oz beer
  • 2 Tablespoons melted butter
  1. Pre-heat oven to 375F
  2. Butter a loaf pan and set aside
  3. In a large bowl, combine flour, sugar, and beer.  Mix well.  The mixture will be sticky
  4. Pour mixture into the loaf pan
  5. Bake for 55 min, or until done (test with a toothpick
  6. 5 min before done, brush the top with butter and return it to the oven
Notes: the type of beer will dictate how light/heavy the bread.  Light beer makes for a lighter bread, and vice versa.  I would recommend starting with the lightest beer you have and adjusting from there.  The beer also influences the bread’s flavor.  Serve while it’s still warm, with butter for a great treat!
Also note that the cooking removes all the alcohol, so this is safe for kids and those that don’t drink.
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