Thursday, December 9, 2010


It is time for baking. I love to bake when I have the time. It has been a while since I have cranked on the oven.
Beer Bread is sooooooo good and it goes with so many different types of food. When it is winter time, it goes with every thing I can think of. Even spaghetti, throw on a little bit of garlic butter -- yum.

I got this recipe from my grandmother Helen.

She would buy a six pack of beer. She used to get the little cans of Coors, the kind that gives you only about 4 ounces or so. Once she bought the beer it would set in her fridge, ice cold, for about 4 weeks. Then she would announce that it was time to make some beer bread. But first, she would take one can, open it, pour about half into a small juice glass, drink it, and give the rest to my grandfather Pappy, who would down it in one gulp. (Stingy! He did not even offer me any!) Then she would proceed to use up the rest of the six pack for her beer bread.

So lets get ready, and do some beer bread. Here is what you need.
  • 3 cups of self-rising flour
  • 1/4 cup of sugar
  • 12 oz of beer (or you can use some kind of soda pop if you would rather and it will still be good)
  • 1/2 stick of butter, melted
Combine the flour, sugar, and beer (or whatever liquid). Pour it into a greased loaf pan or dutch oven. Pour the butter over the top. Bake at 375 for about an hour.

Eat it with lots of butter and homemade jelly or honey and FEED YOUR FACE!

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