- Cooking Time:
- Preparation Time:
- 1 (12-oz) can beer, at room-temperature
- 3 T sugar
- 3 C unsifted self-rising flour (regular flour will not work)
- Butter or margarine
- Preheat oven to 350 degrees; use a generously buttered loaf pan
- Stir together beer and sugar; give it a few seconds for the yeast in the beer to react to the sugar.
- It will foam up, then will settle down.
- Pour in flour all at once.
- Mix well with a wooden spoon.
- Batter will be thick, lumpy and ragged-looking. (Do not let it rise at this point.
- It will rise as it bakes.)
- Immediately pour batter into loaf pan and bake for about 45 minutes.
- Remove from oven and rub butter all over the top of the loaf; return bread to oven for five more minutes.
- Remove from pan immediately and cool on rack.
- If pan has been well-buttered, the bread should release with no problem. (It slices better when barely warm or cool.)
NotesI've been using this recipe for years. It's from Wunsche Brothers Restaurant in Old Town Spring, north of Houston. Any beer will do, light or regular. I use whatever I find on special.
This bread is really good toasted the next morning for breakfast. I have to make two loaves at a time in order to have leftovers
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