Ok, so I had no idea baking bread could be this easy!
Oh, and you have to throw some melted butter on top after it’s almost done baking.
Maybe I’m an idiot? Maybe everyone already knows about this recipe?
Whatever, I like it.
I baked this loaf especially for Thanksgiving. I was in search of finding a way to get my hands on some Tastefully Simple Beer Bread, but found this copycat recipe instead. It’s just as good, I think… and a lot cheaper! I ended up serving it with a Cranberry Cinnamon Honey Butter that I found from Rachel Cooks to go with it.
Now that stuff was crazy good! My family loved the combo. If you make Rach’s cranberry spread, I recommend preparing it the same day you plan on serving it. You can leave it sitting out on the counter until you’re ready to use it. I refrigerated it the day before, and it never did fully soften and become as “spreadable” again. It still turned out great though, and I can’t wait to make it again!
Soooo00, if you haven’t realized it by now – I’m not a baker. That’s why I’ve decided that anytime I want fresh bread this will be my go-to for sure. It’s got a tiny hint of beer flavor, but it’s mostly a mild sweet taste that comes from the sugar.
Give it a try, and let me know what you think!
Head on over to Rachel Cooks for the Cranberry Cinnamon Honey Butter Recipe!
- 3 cups self-rising flour
- ½ cup granulated sugar
- 12 ounces beer (whatever kind you prefer)
- 2 tablespoons melted butter
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, add flour, sugar, and beer. Stir together until just blended. The mixture will be lumpy.
- Pour into a greased bread loaf and bake for 50 minutes.
- Remove from oven and pour melted butter evenly on top of bread. Put back in oven and bake for another 10 minutes.
Beer bread recipe source: Food.com
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