December 10 is National Lager Day and what better way to celebrate than to make a loaf of tasty, easy, and crunchy Beer Bread. Try locally-brewed Willoughby Brewing or Little Mountain Beer as your ingredient choice. Or use any of the Great Lakes Brewery selections.
3 cups self-rising flour
1/2 cup sugar
12 ounces beer
2 tablespoons melted butter
Preheat the oven to 375 degrees F for at least 20 minutes.
Butter a loaf pan (with unsalted butter) and set aside.
In a large bowl, combine the flour, sugar, and beer and mix well. The mixture should be sticky, icky, and perfect.
Pour batter into prepared loaf pan and bake for 55 minutes. At the last 3 minutes of baking, remove from oven, brush the top of the loaf with butter and return to oven. OK, if you want more unsalted butter, melt it and just pour it over. Can use up to one/half stick of butter at this point (to melt and pour over - OK, maybe more, but pass the Lipitor!). Your call!
When bread is released from pan and tapped on the bottom, this loaf should sound hollow (and buttery!). Just saying - serve it hot with butter which melts the minute it hits the bread. Serve with the same beer/ale you used in recipe. And a great chili recipe.
This bread, like most other quick breads, will not keep. Tomorrow this bread will be hard and stale - which could be great for croutons!