Beer bread was a popular recipe in 16th and
17th-century European cookbooks, and we totally understand why, as this
bread is super easy to make and doesn't require any yeast. This means
it also doesn't need time to rise, you simply stick it in the oven! Back
in the day, “barm”, which is a foam made during beer fermentation was
used by bakers to leaven this soft dough, but a 12-ounce bottle of beer
will have the same impact. Any beer will do for this recipe, but dark
ones and stout beers
Ingredients for Beer Bread:
Self-Rising flour - 3 cups
Sugar - 6 tbsp.
Beer - a bottle (dark is best)
Butter - 1/2 stick (melted)
Method of preparing the Beer Bread:
Preheat oven to 350ºF (190°C).
Grease a baking pan. Stir flour, sugar and beer together.
Bake for 45 minutes.
Pour melted butter over the top and bake for another 15 minutes.