A Beer Bread Recipe

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Mamma’s Drunken Beer Bread

Ingredients. 3 cups self rising flour, plus a little bit.

3 tablespoons white granulated sugar

Six pack of beer.

Okay, the thing about this recipe is that the flavor and consistency of the bread will change depending on the quality of beer that you use. The bread will be lighter and sweeter with light beers, like Pete’s Wicked Strawberry Blond. (One of my favorites, and goes well with chocolate.) The bread will be heavier and yeasty with a darker beer, say Goose Island Oatmeal Stout. (Okay, that’s my plug. Don’t use Guinness. That’s supposed to be drunk.)

 Pre-heat oven to 375 degrees Fahrenheit. Butter or grease a bread pan. Open first beer, drink it. Using a large mixing bowl, measure out the flour. Add sugar and stir, then add second beer, and mix well. If the mixture is very sticky, add a bit more flour. It does not have to be a thick ‘doughy’ dough. Add to bread pan.

Open third beer, drink it.

Place bread pan in center rack in oven, and bake for about one hour (every oven is slightly different.) While bread is baking open fourth beer, drink it.

Then take a bathroom break.

The bread will be done when the top is browning, and you can check the center by using a tooth pick-if the center is done the toothpick will come out clean. Take out of oven, butter top of bread and allow to cool.

Drink the fifth beer while the bread is cooling, and then carefully tip bread out of pan, and slice with a bread knife. Eat a piece with the last beer, and then take a nap.


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