Beer bread

Yield: 6 servings

Cornmeal, to dust

3 cups all-purpose flour

2 tablespoons granulated sugar or honey

1 tablespoon baking powder

1 teaspoon kosher salt

1 (12-oz.) can beer (pale ale or a light beer)

Preheat oven to 375°F. Grease a 9x5x3-inch loaf pan and dust with cornmeal. Set aside.

In a bowl, mix together flour, sugar or honey, baking powder, and salt. Stir in the beer to form a batter and scoop into the prepared pan.

Bake 30–35 minutes. 

Cool completely before slicing. For best results, slice and toast before serving.

Tip: To use self-rising flour instead of all-purpose flour, replace with an equal amount and omit the baking powder and salt.

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