I've made some beer bread in my life. Not because I'm a huge beer drinker, mostly just to use up beers leftover from entertaining. This bread was made with a bottle of Guiness leftover from Gene's birthday party...three weeks shy of two years ago (and there are still three bottles left!) With it's dense, chewy texture and quick and easy prep, it's a great bread to eat with soups and casseroles, especially now that the days are turning darker and cooler. It's also easily customizable by adding 1/4 cup of pureed pumpkin, applesauce, or apple or pumpkin butter. The beer blends well with the fruit/squash that makes such nice dinner company for stews, chowders, and creamier, chunkier fall soups.
The recipe was given to me by our friend, Jeff, whose question was "Can you remember 1-2-3?" Well sure! Maybe not what came after that but I can remember the first part. Okay, kidding aside, it's easy to figure out if you think about it. One beer, got that one covered....two cups of flour wouldn't quite fill a loaf pan so it must be the Tbsp of honey (or sugar) and three cups of self-rising flour. Play with more ingredients if you feel like it. Stir. Bake. Feast.
3-2-1 Beer Bread
Recipe from Jeff McKeel
- 3 cups self-rising flour (or 3 cups all-purpose flour, 3 tsp baking powder, 1/2 tsp salt)
- 2 Tbsp honey
- 1 (12 oz) beer, light or dark
- Optional: 1/4 cup melted butter, olive oil, or canola oil or 1/4 cup pureeed pumpkin, applesauce, or apple butter (omit honey with apple butter)
Pre-heat oven to 375 degrees. Quickly mix all ingredients together and turn into lightly greased bread loaf pan. Do not overmix, stir together only until all ingredients are moistened and homogenous. Bake for 45-50 minutes or until nicely browned.
For darker beer you might want to double the amount of sugar or honey..
Nutrition per 1/12 slice of loaf: Calories: 132; Protein: 3.5; Carbs: 27; Fat: .5; Fiber: 1; Weight Watchers Points: 3