It’s definitely Fall here in Oregon. It is pouring down rain today so I thought I would do some baking to warm the house and fill it full of wonderful smells. This bread recipe was given to me by my Grandma Benson. I love it as a go to instead of biscuits or french bread. The beer in this bread needs to be simple, a light beer is preferable. The darker beers or more expensive beers leave a bitter taste after baking. The butter that tops it before baking seems extreme, but is necessary to give it the nice crust and the buttery flavor that goes so well with the beer. Give it a try with a soup or a stew….. You will not be disappointed.
Beer Batter Bread
3 cups flour
1 Tbsp. baking powder
3 Tbsp. sugar
1 tsp. salt
1 bottle (12 oz.) beer, at room temperature
1/4 cup unsalted butter, melted
Preheat the oven to 375 degrees F. In a mixing bowl, combine all the dry ingredients. Add the beer all at once, mixing as little as possible; the batter should be lumpy. (pour slowly)
Pour the batter into a large loaf pan and brush with the melted butter. Bake in the oven for 35-40 min. or until a skewer inserted in the center comes out clean. Turn out onto a rack and cool.