Mark’s Beer Bread

FOOD & DRINK > RECIPES

Add Comment | Comments: 0 | Posted Mar. 18, 2010

The parties have ended and the celebrations have ceased, but there must be some leftover beer floating around now that St. Patrick’s Day has passed. Don’t let your best brews go skunk. Make the most of them as an ingredient in a new dish.

Cooking with beer is a time-honored tradition and comes into its own with Mark Vandergrift’s Beer Bread. With just a few things gathered from the pantry, and one cool can of suds, the resident of the 1300 block of Castle Avenue creates a treat that can served any time of the day.

Mark’s Beer Bread

Ingredients:

3 cups of flour
3 teaspoons of baking powder
1-1/2 teaspoons of salt
3 tablespoons of sugar or sugar substitute
1 12-ounce can of beer
Butter, as needed

Directions:

Preheat the oven to 375 degrees.

Mix all of ingredients together and pour into a loaf pan.

Bake about 60 minutes, or until golden brown. Butter the top of the loaf after 45 minutes.