Saturday, January 19, 2008

Beer Bread

This is great to use for a bread bowl with a spinach dip!

3 C. self-rising flour (this is the key: the flour must be SELF-RISING)
½ C. sugar
1 12-oz. can or bottle of beer (a light beer will yield a light bread; a dark beer will produce a heavier, more flavorful bread)

Combine dry ingredients in a bowl. Add beer. Mix dough until all dry ingredients are incorporated; dough will be sticky. Pour dough into greased bread pan. Bake at 375 degrees for 45 min or until lightly browned. Brush your loaf with butter when it first comes out of the oven. Break into pieces and serve with dips and spreads.

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