There’s a funny story about this recipe… actually, there wasn’t a funny story until my wife decided to bake this bread for the first time, just recently. You see, my wife had this recipe sitting in her recipe box for over 15 years. She got it from a co-worker at her very first job after college. Yes, I realize I’m kinda giving my wife’s age away. Don’t worry, she says it’s okay. Age is just a number, right?
Back to this bread. It took almost two decades to make it, and we’re sorry it did. This bread is amazing! It’s ridiculously easy to make, using only a few ingredients you have in your pantry (and beer, of course!). Seriously, we’re kinda kicking ourselves that it took THIS long to make such a delicious and simple recipe. Hence why we chose to call it my wife’s Better Late Than Never Beer Bread.
Did I mention that it’s really, really good? It’s perfectly soft in the middle with a delicious crisp outer crust. My wife has already begun drafting some variations on this recipe to jazz it up a bit.
- 1 tbsp baking powder
- 1 tbsp sugar
- 1 bottle of beer (we used an Irish cream ale)
- 2 cups self-rising flour*
- Preheat oven to 350F degrees. In a large mixing bowl, heave 1 tablespoon of baking powder, sugar, and bottle of beer. Stir until combined. Add self-rising flour. Stir until thoroughly blended. Pour into bread pan lined with parchment paper. Bake for 60 - 70 minutes. Remove from oven and turn bread out of pan to cool on wire rack.
Gregg & Mae
* If you don’t have self-rising flour in your pantry, you can make your own for this recipe by combining 2 cups of all purpose flour with 3 teaspoons of baking powder and 1/2 teaspoon of salt. Whisk together and substitute for self-rising flour called for in above recipe!