In a bowl or if you are being lazy yet careful, use that loaf pan, mix together the sugar and flour with a fork. For a softer loaf, you can sift the flour or spoon it a tablespoon at a time in your measuring cup so it doesn't pack. Add beer and continue to mix, don't over mix. Batter will be sticky. Pour into a 9 x 5 inch cooking sprayed loaf pan.
Bake at 350 degrees F (175 degrees ) for 50 for 60 minutes. The top will be crunchy, and the insides will be soft.
My thoughts for topping.. Serve topped with butter, honey butter or my favorite local classic, Win Schulers cheddar "bar scheeze" cheese spread from Marshall, MI.
Elizabeth also suggested using creme soda instead of beer and a bit of cinnamon to make french bread. This bread just loves syrup!
I used Great Lakes Conway's Irish Ale from Cleveland, OH for a sweet but hearty bread that's yummy with a bit of garlic butter.
Added herbs and garlic...
So simple yummy and changeable.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (102g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 5 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 794.9mg||27 %|
|Potassium 85.7mg||2 %|
|Total Carbohydrate 56.8g||17 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 55.1g|
|Protein 6.3g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 270
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