Beer Bread: because not everyone in my family is gluten free

This bread recipe is super easy and convenient especially if you have some beer hanging around your house. "What?" you say. "Beer hangs around?" Sometimes it does. Keith purchases some of those seasonal multi-packs which most of the time he is pleased with but sometimes there are a few in the pack he does not like and they "hang around" and need a use other than drinking, so here is a great way to use "those beers." If you don't have beer hanging around go buy yourself a cheap PBR and call it a day.

The recipe also requires minimal ingredients and preparation so it is quick in a pinch. For a quick bread it is also really tasty and is more like a yeast bread than a biscuit. You can totally tweek this recipe to make it more savory or sweet. Throw some fresh herbs and garlic in before you stir in the beer, or stir in  a swirl of cinnamon and sugar after dough is combined.


Beer Bread

3 cups Flour
4 1/2 tsp Baking Powder
1/4 cup Brown Sugar
1/4 tsp salt
12 oz Beer

Preeheat your oven to 375 degrees

Grease a 9x5 inch loaf pan

Combine flour, baking powder, brown sugar and salt in a medium bowl. Add the beer and stir quickly with a fork until combined. Pour into the prepared bread pan. Bake 45-55 min or until a skewer or knife can be inserted in the middle and come out clean.