Once about 8 years ago I was part of a mom’s club. I religiously avoid them like the plague now…but back then I was part of one and I really did like it. It was a great group of people who turned into life long friends that I still keep in semi-touch with. Most of us have all moved away and on to other things. I tried to join a mom’s club when I moved to Utah, but it just didn’t work out and the chemistry wasn’t organic like the one I had in California.
So back in Cali we would have these days where we would get together at someone’s home and exchange a recipe as well as bring the dish the recipe correlated with. The other day while unpacking (never ending process!) I came across my binder of recipes. This binder holds recipes I have been given via my ward relief society from church or from my awesome mom’s group in California. This beer bread recipe is from one of the cute gals in my mom’s group and I honestly can’t remember who, because they didn’t put their name next to the recipe!
The thing I love about this recipe is that it’s easy to assemble. No waiting for anything to rise, then punch down and rise again. I had a craving for beer bread, I put it together quick and let the oven do the rest. Every time I have made beer bread I have always used beer containing alcohol. Although I don’t drink, I don’t worry about being drunk off of beer bread. Alcohol cooks off at 180 degrees I believe, so it’s no sweat off my back to cook with it. However, a few weeks ago I bought this non-alcoholic Apple Beer Five to try out. Since that is what I had on hand I went ahead and just used that in the recipe. So find your favorite beer, or favorite non-alcoholic beer and make this bread pronto!
This bread is very dense. I think one slice could seriously fill a person up. The best part about the bread is the crunchy top layer, it’s so buttery and delicious.
3 cups of sifted all purpose flour
1/2 cup of granulated white sugar (use less if you want your bread less sweet)
3 teaspoons baking powder
1 teaspoon salt
1/4 cup melted butter
1 can of beer (12oz)
Preheat the oven to 375. Grease a loaf pan and set aside.
In your mixer or bowl combine all the ingredients (minus the butter) and thoroughly mix. Once mixed take the dough and place it in the greased loaf pan. I like to make sure my bread is kind of smoothed out with the dough reaching all the corners. Once you have your dough the way you want it, evenly pour the butter over it. Place in the oven and bake for 50 minutes. Let bread cool in the pan for 20 minutes before turning over onto a cooling rack. Slather on some butter and enjoy a slice.