Recipes from Acadiana | Beer Bread

Monday, February 14, 2011

Here's the first recipe in a series from the lovely Elizabeth. In the last days of Winter, beer bread is the perfect accompaniment to your hearty chowders and soups. And I don't know about you, but anything with the name 'bread' in it and only 4 ingredients to make is right up my alley.

I n g r e d i e n t s
3 cups self rising flour
12 oz beer at room temp
1/2 cup sugar
1 stick of unsalted butter

R e c i p e
350 degree oven in a bunt pan. Mix sugar and beer first then add flour until just mixed (too much mixing will make it tough). Put in the bunt pan and bake for 45 min. Melt butter and add to cooked bread and cook an additional 10 min.

Elizabeth's Tip: Great with steen's syrup, blackberry or fig preserves.


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