Buttery Beer Bread

This Beer Bread is a throw back to the 1980s. A fun, easy quick bread recipe that I used to make all the time during that era. This recipe adds some butter to the usual mix of ingredients.

Buttery Beer Bread   Makes 1 (9x5”) loaf 

3 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1 teaspoon salt

1 bottle (12 ounces) beer

3/4 stick butter, melted 

1. Preheat the oven to 350°F. Grease a 9x5” inch loaf pan. 
2. In a large bowl, whisk together the flour, sugar, baking powder and salt.  
3. Using a spoon, stir the beer into the dry ingredients until just mixed.
   
4. Pour half the melted butter into the bottom of the a 9x5” loaf pan; spoon the batter into the pan, and pour the rest of the butter on top of the batter.
   
5. Bake for 50 to 60 minutes, until golden brown and a toothpick inserted in the center comes out clean. 
   
   
   
   
6. Serve immediately with more butter, or reheat in the microwave for 20 seconds.
   

Recipe without photos . . .

Buttery Beer Bread   Makes 1 (9x5”) loaf 

3 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1 teaspoon salt

1 bottle (12 ounces) beer

3/4 stick butter, melted 

1. Preheat the oven to 350°F. Grease a 9x5” inch loaf pan. 
2. In a large bowl, whisk together the flour, sugar, baking powder and salt. 
3. Using a spoon, stir the beer into the dry ingredients until just mixed.
4. Pour half the melted butter into the bottom of the a 9x5” loaf pan; spoon the batter into the pan, and pour the rest of the butter on top of the batter.
5. Bake for 50 to 60 minutes, until golden brown and a toothpick inserted in the center comes out clean. 
6. Serve immediately with more butter, or reheat in the microwave for 20 seconds