This recipe didn’t meet any raves from my family, though my father-in-law enjoyed it. I thought it was fine and an easy way to get homemade bread on the table when you don’t have time to let something rise. Since it was convenient and decent, I’d try it again with some adjustments. (For instance, allowing the bread a half hour to rise in the pan, even though it is technically a quick bread.) I might try making it with a darker beer or even stout (I used Dos Equis this time), omitting the sugar and adding Parmesan and herbs. This recipe reflects the way I baked the bread on my first try.
Adapted from Vickie’s Beer Bread on Allrecipes.com
3 c. all-purpose flour
1 tsp. salt
1½ Tbsp. baking powder
3 Tbsp. white sugar
1 12-oz. beer, at room temperature
1 Tbsp. butter, melted
Preheat oven to 375° F. Lightly coat a 9 x 5 bread pan with non-stick cooking spray. In a large bowl, combine everything BUT the butter, mix well. Spoon into pan, brush with butter. Bake 45 minutes, or until top is lightly browned.