Oh my goodness! This is some good stuff, people! I had never had beer bread before moving to the Midwest. However, since moving here I have discovered two of my dear friends are makers of this yummy goodness. They are both on our MOPS (Mother of Preschoolers) steer team, and one of them usually brings some beer bread to our steering team planning meetings and meals. I finally got the recipe out of Beth and I HAD to share it with you! She was happy to share the recipe with my Tempt My Tummy Tuesday friends. Beth also makes a wonderful Dill Dip which she always serves with her beer bread. She was nice enough to share this recipe as well.
- 2 cups self rising flour (I will share a recipe for self rising flour at the end of this post – in case you find yourself without self rising flour. )
- 1 cup sugar (Beth uses 1/2 cup white sugar and 1/2 cup brown sugar)
- 1 can (12oz) beer of choice (use whatever you have on hand)
- 2 Tbsp melted butter
Preheat over to 350.
Mix first 3 ingredients together, then pour into a prepared loaf pan or baking dish. (Prepare by greasing and flouring the pan.) Pour the melted butter on top. Bake at 350 for about 50 minutes.
(This recipe is simple and you season to your taste preference.)
- Use equal parts sour cream and mayo. (You can use light or regular.)
- Season to taste with the following:
- dash of salt
- garlic powder
- dill weed (Use this seasoning the most. You want the dill flavor to be prominent.)
- onion (minced, dried, or powder)
Mix all ingredients together and chill in frig for at least one hour.
Self Rising Flour (In case you find yourself in need and don’t have any in the pantry.)
- Measure desired amount of all purpose flour into a bowl.
- For each cup of all purpose flour, add 1 1/2 tsp of baking powder and 1/2 tsp of salt.
- Mix to combine.
I do hope you will try making this simple and very flavorful bread. It goes great with a bowl of hot chili, or corn chowder, and so much more.