Classic Beer Bread

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How many times have you been out to a party or restaurant and eaten something so intensely wonderful that you need to run home and make it yourself the same night just to ensure that it is possible to recreate from scratch?

Maybe that doesn’t happen to you as much as it does to me, but I tend to be mildly over-excitable about a lot of things, including food.

Recently, that obsession has included beer bread.  After attending one of those home parties where you sample and subsequently buy wayyyy overpriced boxed mixes, I set to work on making my own string of deliciously unique quick breads made with beer and hard cider.  Plus, I have to admit that since I started my website, I have started to fall out of love with these “independent consulting” food parties (except for the complimentary and refillable wine, obviously) and in love with making my own copycat recipes at home.

Thus, you have beer bread.

And what glorious beer bread it is!

What makes this even better is coming up with some slight variations that can change up your normal beer bread routine.  Those recipes will be posting soon!

 

 

Classic Beer Bread

3 cups flour
1/2 cup granulated sugar
1 tbsp baking powder
1 tsp salt
1 12oz. bottle beer
4 tbsp softened butter, divided

Preheat oven 350F.

In a large mixer, combine all of the ingredients except 3 tbsp of the butter, adding the beer last to the mixture.

Pour the mixture into a greased loaf pan.

Bake for 45 minutes.

Melt the 3 tbsp of butter and pour over the loaf.  Return to oven for another 10-15 minutes.

Let cool.

Serve warm, ideally with butter.

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