Thursday, January 2, 2014

Beer Bread from Rebecca Rather, Fredericksburg, Texas

Beer Bread from Rebecca Rather.

Hot!....... out of the oven!

Here's what Rebecca said about this recipe:
"Around here, beer bread recipes are as common as cowboy hats."

She is so right, "it's a Texas thing"!
"Beer Bread lends itself to numerous mix-ins, including chopped chives, chopped jalapenos, green onions or any grated cheese." Fold into the batter by hand.

3 C all purpose flour
1 TBS baking powder
1 tsp salt
3 TBS sugar
1 (12oz.) bottle of "good" beer. (we use Shiner Bock, from Texas)
1/2 C (1 stick) butter, melted

Option: Add 2 1/2 C grated Sharp Cheddar Cheese.

Preheat oven to 350 degrees.
Generously grease a 9"X5" loaf pan with butter or cooking spray.

Medium bowl:
baking powder
Whisk well
(At this point you would stir in the cheese)

Pour in beer and stir until incorporated, do not over beat.
Pour half the melted butter into the pan.
Spoon in the batter.
Pour the remaining butter on top.

Bake at 350 degrees for 50 - 60 minutes.
The top will be bumpy and golden brown.

Remove from pan and serve immediately.

Peace in the Kitchen!

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