[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]BEER BREAD[/title][fusion_text]Week of April 28th-May 2nd 2014
(Thanks to Party Line Listener, Bill Z.)
3 Cups Flour, sifted 3 Tsp. Baking Powder 1 Tsp. Salt
1/4 Cup Sugar 1 (12 oz.) Can Beer 1/4 to 1/2 Cup Melted Butter
Mix dry ingredients and beer. Pour into a greased loaf pan. Pour melted butter over mixture. Bake at
375 degrees for 1 hour. Remove from pan and cool for at least 15 minutes. Note: This makes a hearty bread with a crunchy, buttery crust. If you prefer a softer crust, mix the butter into the batter instead of pouring it over the top. If using self rising flour, omit the baking powder and salt.
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