One of the fist of Brad’s mom’s recipes that I learned to make was her beer bread. It’s so incredibly easy and so addictive. This bread is crumby on the outside, while being dense and soft on the inside.
This beer bread is definitely on the sweet side, so the only thing I ever eat on it is a little butter. Brad loves his toasted, while I’ll eat it cold. I never have the patience for the toaster when it comes to this bread.
We had friends over for dinner on Saturday night. They were in town for the Panthers vs. Giants game. I made my absolute favorite soup ever, which is Ellie Krieger’s Nutty Sweet Potato Soup (make this immediately, but skip the scallions and top with Greek yogurt) and a pear crisp with our huge supply of pears from Brad’s parents’ trees on the coast.
I planned to make this bread as well, but didn’t remember to start the bread before everything else and ran out of time.
The next day, I got up and made it for breakfast. My younger cousin had spent the night to babysit our friends’ little girl at our house the next day while they attended the game. I served it with the minuscule amount of eggs that were left in my fridge and grapes.
After breakfast, we rounded up the strollers and walked to Starbucks. Elliott was a little on the fussy side but thankfully fell asleep while we sipped iced coffee drinks on the porch outside of Starbucks.
On the way home he got fussy again, and Brad had to carry him to get him to calm down. He loves to lie like this on Brad’s arm with Brad’s thumb in his mouth. In fact, when he was born and Brad picked him up for the first time, he immediately found Brad’s thumb and clamped down on it with his mouth. So cute! I myself was a thumb sucker, but I stuck to my own thumb.
Now, what about that beer bread recipe?
3/4 cup sugar
1 (non-light) room temperature beer (See NOTES)
3 Tablespoons melted butter
Oil or non-stick spray
Preheat oven to 375 degrees F. In a large bowl, sift flour and sugar together. Add beer and butter and mix well to thoroughly combine.
Grease bread pan with oil or non-stick spray. Pour dough into pan and shake pan side-to-side to distribute dough evenly. Bake for 50-55 minutes or until a knife inserted in the center of the bread comes out clean.
Brad's mom, Joy, always uses Killians but I typically use any non-light beer that I have on hand.