This is how it looks after I took it out of the pan. It should cool for about 15 minutes before you cut it. This may seem like a lifetime, waiting for it to cool off. And it smells soooo good........
This is after it is cut. The picture is not that great, a little too much light. But, believe me, this is every bit as good, if not better than the mix. Did I say that before? So, here is the recipe:
3 cups flour (sifted)
3 teaspoons baking powder (omit if using self-rising flour)
1 teaspoon salt (omit if using self-rising flour)
1/4 cup sugar
1 (12 ounce) can beer
1/2 cup melted butter (1/4 cup will do just fine)
1. Preheat oven to 375 degrees.
2. Place dry ingredients in a bowl. Pour the beer into a another bowl and then pour the dry ingredients in on top of the beer and stir with a large spoon.
3. Pour into a greased loaf pan.
4. Pour melted butter over mixture.
5. Bake 1 hour, remove from pan and cool for at least 15 minutes. Cut with a serrated knife, and then.... Enjoy!
6. UPDATED NOTES: Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit". That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the "correct" way and you will see an amazing difference in the end product.
7. (Quoting from the Internet recipe)-- "I have had many emails from you kind folks about using non-alcoholic beverages instead of beer. That is fine to do, but I highly recommend adding a packet of dry active yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise."
8. The final results should be a thick, hearty and very tasteful bread, not a brick!
I have made this bread three times now and it is always consistent and very good! The best part is that it costs about 1/10 the cost of the packaged mix. If you try this recipe, leave me a comment and let me know how you like it.
'Til next time, Love ya, Jean