Let me start this post off by telling you how hungry I am right now after looking at these bread photos again. Now I’ll go ahead and admit that I’m always hungry lately. I know it has to do with this growing baby inside of me, but I really am tired of being so hungry all of the time. Then, there is the heart burn I get in the evenings, that I sometimes confuse for hunger pain (or is it hunger “pang”)? I just don’t know, I’m so confused lately! 😉
What I’m definitely not confused about is the ease and deliciousness of this beer bread. Plus, it has come to the rescue and satisfied my hunger, although probably enhancing the heart burn. Oops. Some things are worth the burn, though, baby!
Be ready for a shocker. This bread is thrown together within just a few minutes, then fresh out of the oven in an hour. Eat it warm, and you won’t be sorry. But, eat it more than a few times a year, and your arteries will be sorry. Indulge sparingly, friends, but please make sure you do indulge. 🙂
Buttery Beer Bread
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 bottle (12 ounces) beer (dark preferred, but light works as well)
- 1 stick unsalted butter , melted
Preheat the oven to 350 degrees F. Generously grease a 9- x 5-inch loaf pan. (My preferred spray is Baker's Joy.)
Whisk the flour, sugar, baking powder and salt in a large bowl. Pour the beer into bowl and stir with a wooden spoon until just combined.
Pour half the melted butter into the bottom of the loaf pan. Add the batter to the pan, then pour the other half of the butter on top.
Bake on the center rack in the oven for 50 to 60 minutes, until the top is crispy golden brown and a toothpick inserted in the center comes out clean. Serve immediately or reheat in the microwave for 20 seconds.