And The Yeast Shall Rise Again!!!

So…I finally made beer bread at home.  I made beer cheese bread at my sister’s house over the Easter weekend and it turned out great.

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But I wanted to make sure it wasn’t a fluke…soooo…I made it again today.  I’m also making baked potatoes, St Louis-style ribs and flash fried Brussel sprouts for dinner, but I digress.  I found and compared a few random recipes on the internet and finally settled with putting this together.  I took a little from here and a little from there.  Not what you should do when you are baking but I don’t care.  I’m not trying to be original here.

A few of the recipes said use self-rising flour.  I’m gonna be Judgey McJudgey-pants and say no self respecting cook has self-rising flour but that’s only because I don’t have any.  I actually have no moral judgement against self-rising flour.

Throughout this process I was drinking Hopslam and Dogfish Head 120 Minute IPA, so let’s hope this turns out edible.


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3 cups flour ( I sifted it using a large strainer – Ghetto…I know…
3 teaspoons of baking powder
1 teaspoon salt
1/8 cup of sugar
12 oz bottle of beer
1/2 cup of melted butter

Preheat oven to 375 degrees.
Mix everything except melted butter.

Flour – unbleached organic, which is why it is brownish

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Baking soda…uh…I mean baking powder! Whew…

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I “sifted” all of the dry ingredients together.

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Beer…I used Bud Light Platinum last time and it still turned out great.  Yes, I said Bud Light Platinum

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Mix it all together.

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Pour into a loaf pan I greased with more butter.

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Keep drinking.

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Pour melted butter over the top.

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And this is how it turned out.

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It was delicious! It almost tasted like corn bread if you can believe it!  Buttery, crunchy top and chewy inside. It was delectable.
Did I get any flour on me?

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