Wednesday, March 31, 2010

Beer Bread

It was cold today. I came home and built a fire. Tonight's dinner just called for something warm and homey. Actually, it started at school. Tomorrow is the last day before school gets out for Spring/Easter break, so we cleaned out the frig and made a big lunch with all the goodies we had on hand. Aside from working with Severely Handicapped kids on a daily basis, that's one of the greatest things we've got going in our class. We have a full kitchen, and we often have yummy things to eat for the staff and kids. Well, anyway, I brought home leftovers for dinner, made a quick salad, and threw together this bread. Voila! Dinner! I just love quickie things like this. Especially when I have other, more pressing things to be doing. Like warming my chair (next to the wood stove) while knitting. This beer bread recipe is probably the easiest, most awesomest recipe I have. Here it is. Let me know if you try it!

Beer Bread

3 cups self rising flour
3 Tablespoons sugar
1/4 teaspoon salt
1 12 oz. can beer

Stir everything together in a bowl. Grease a 9"x5" loaf pan. Pour bread dough into pan. Place in a cold oven, turn oven on to 350, bake for 40-45 minutes. Take out of the pan and let cool for a few minutes before slicing. I have an electric knife, and I'm able to cut it while it's still hot without tearing it up. Either way, it's really good!


  1. It looks so yummy! Guess I have to try this one too! I asume the beer should be room temperated?

  2. Astrid, I've used beer both cold and room temperature. They both work, but the original recipe was for room temp. beer. Also, I have found that any soda or bubbly drink can be used. I have tried lemon-lime soda, and it makes the bread a little sweeter.

    Becca, Yes, it's yummy!

  3. Hey when do you head out with Nedra?