Beer Bread

I generally don’t bake. I don’t know why. I love the science of it, the exact measurements, but for some reason I hardly ever use the oven, except for roasting vegetables and occasionally for lasagna or enchiladas. But hardly ever for a meal that requires actual dough. This week we filled up the growler at our beloved McMenamins Bar, the Six Arms. Our selection was their amazing Irish Stout. I woke up inspired by the day and thought “Beer Bread!” This morning we had it with a little honey for breakfast, but I’m thinking about whipping up another batch with a little cheese baked in for dinner!

Beer Bread

3 cups flour
1 tablespoon baking powder
1/4 cup sugar
1 1/2 teaspoons salt
12 ounce beer (about 1 1/2 cups — we used our McMenamins Irish Stout)
2 tablespoons butter

Preheat the oven to 375°F. Butter a bread pan with 1 tablespoon of the butter. Mix the dry
ingredients in a bowl. Add beer and mix to combine. Scoop dough into the buttered pan.
Melt the other tablespoon of butter and pour onto the dough. Bake for about 45 minutes.
Remove from pan and cool on rack.

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