My Mommas Beer Bread Food

BEER BREAD

Steps:

• Preheat oven to 375 degrees.
• Mix dry ingredients and beer.
• Pour into a greased loaf pan.
• Pour melted butter over mixture.
• Bake 1 hour, remove from pan and cool for at least 15 minutes.
• UPDATED NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.
• Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit" as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the "correct" way and you will see an amazing difference in the end product.
• I have had many email from you kind folks about using non-alcoholic beverages instead of beer. That is fine to do but I highly recommend adding a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise.
• The final result should be a thick, hearty and very tasteful bread, NOT A BRICK! ;).
• Thank you all for the incredibly nice comments and those of you who left a bad review - learn to sift sift SIFT! You will be amazed at the results you get.

MOM'S BEER BREAD

Steps:

• Make sure beer is room temperature.
• Mix flour and beer, stirring just until blended.
• Stir in sugar.
• Pour into well greased loaf pan.
• Bake at 375 degrees for about 30 minutes.
• Brush with melted butter.
• Serve hot!
• Can be baked in 2 quart casserole dish as well.

BEER BREAD

Steps:

• Grease a 9 x 5 loaf pan with shortening. Preheat oven to 350ºF.
• Stir flour and sugar together. Pour in beer and stir until foaming subsides and flour is incorporated. Spoon into prepared pan and bake for 50-60 minutes until a toothpick comes out clean or an instant-read thermometer reads about 190ºF.
• Immediately remove from pan and set on a wire rack on top of a rimmed baking sheet. Pour melted butter over the top and brush sides.
• Let bread cool for 15 minutes or so, then serve warm. Once the bread is completely cooled, it can be sliced to use for sandwiches, toasted, or served plain.

MY MOMMA'S BEER BREAD

Steps:

• Mix all ingredients except butter.
• Spread in greased and floured 9x5x3-inch loaf pan.
• Bake in preheated 375°F oven for 45 to 60 minutes depending upon how brown you want it.
• Take out and rub butter across top to melt.

BEER BREAD

Steps:

• In a large bowl, dissolve yeast in warm water and set aside in a warm place for ten minutes.
• Add beer, garlic salt, and cheese to the bowl. Mix well.
• Add flour in one cup increments, until a sticky dough forms.
• Cover and let rise 60 minutes (I do it in my oven with the light on).
• Place an oven safe dish full of water onto the lowest oven rack and preheat oven to 425 degrees (If you're letting your dough rise in the oven, don't forget to remove it!)
• Punch dough down, dump onto a well floured surface and shape into a ball.
• Drop dough ball into a well oiled cast iron pot (or onto a baking stone, or baking sheet, or into loaf pans) and slice an "X" in the top. Bake at 425 for 25 - 35 minutes (until it sounds hollow when you tap on it).
• Enjoy!

MY MOM'S BEER MUFFINS

Steps:

• grease muffin tins.
• mix bisquick, sugar and beer. bake at 400 for 15 to 20 minutes.
• makes 1 dozen.