I tasted this bread for the first time on our honeymoon in Park City. It was at a steakhouse (can’t remember the name) but I fell in love (with my new husband and this amazing yeasty, sweet bread).
Last week when visiting the nurses at McKay Dee Hospital in Ogden, I had a salad at Hug Hes Restaraunt. It was a BBQ chicken salad, and was one of the best salads I have ever eaten. If you are ever in Ogden, you really need to try this place. Anyway back to the subject of beer bread. They served the salad with a big chunk of beer bread and the love was re-ignited.
I went home and looked up my old recipe for beer bread. The most difficult part of this recipe is getting in and out of the grocery store without being seen. I am hoping that the old “the alcohol is cooked out” thing is really true. If not I totally intoxicated my family last night as this bread was devoured in a very short time.
It can be made with the non achoholic beer, but you will need to add yeast to the recipe. It will not be quite as light, but it is still good.
3 cups flour (sifted)
1/4 cup sugar
3 tsps baking powder
1 tsp salt
1 can of beer
Sift all of the dry ingredients together and then add the beer. Stir until combined. Pour into greased loaf pan. Melt 1/2 stick of butter and pour over the top. Bake at 375 for about 1 hour or until browned on top.
This is a bread that you can make and bake right away. No raising needed. I started making this when I started dinner and it was hot and ready when dinner was done.
Serve with whipped butter that has had a little sugar added.