Recipe courtesy of Cathy Bieniek
Beer Bread
Getting reviews...
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 344
- Total Fat
- 4 g
- Saturated Fat
- 3 g
- Carbohydrates
- 65 g
- Dietary Fiber
- 2 g
- Sugar
- 17 g
- Protein
- 6 g
- Cholesterol
- 10 mg
- Sodium
- 749 mg
- Total: 1 hr 20 min
- Prep: 20 min
- Cook: 1 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 344
- Total Fat
- 4 g
- Saturated Fat
- 3 g
- Carbohydrates
- 65 g
- Dietary Fiber
- 2 g
- Sugar
- 17 g
- Protein
- 6 g
- Cholesterol
- 10 mg
- Sodium
- 749 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F.
- Butter a loaf pan and set aside. In a large bowl, combine the flour, sugar, and beer and mix well. The mixture should be sticky. Pour into the loaf pan and bake for 55 minutes. At the last 3 minutes of baking, remove from oven, brush the top of the loaf with butter and return to oven.
