Bud Light Bread

A while back, I had purchased a Beer Bread Mix from a popular home products party company. It was good, but the cost was way more than I wanted to pay to get the mix a second time. So, I went on the Internet and got this recipe. I have to say that this is every bit as good as the packaged mix. And it is just about as easy. This is the bread when it came out of the oven.

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:

Beer Bread

Serves 6-8

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