Stephanie’s Beer Bread


This recipe came from one of my co-workers at the library.  She tries different beers, and has found that each beer gives the bread a unique flavor.  The first time I tried this recipe, I just used regular flour, and ended up with a brick!  Definitely use the self-rising specialty flour.

3 c. self-rising flour
1/4 c. sugar
1 bottle honey beer
1/2 stick butter, melted

Preheat oven to 375 degrees.  Mix the first three ingredients and pour into greased loaf pan.  Pour the melted butter over the top, and bake for 50-55 minutes.

Beers used:

  • Leinenkugel’s Honey Weiss – good 
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