Ingredients:
3 cups self-rising flour
1/4 cup sugar
1 bottle (12 ounces) beer
1/2 cup melted butter
Directions:
Preheat the oven to 375 degrees. Spray a loaf pan with cooking spray. In a large bowl, combine the flour, sugar and beer. The batter should be really lumpy – do not over mix it! Spoon it into the loaf pan and pour the butter on top. Bake for about 45 minutes or until it gets all golden brown.
This too is awesome!!! Took 3 loaves out of the oven about 6 minutes ago and one loaf is GONE already. Made this to go with the reuben soup we made earlier. Love it!!!
Hi Amy,
I need to make this gluten free and have a gluten free flour substitute but I was wondering if I would need to add anything else to it?
Hi Peggy. I’ve never made it Gluten free so I’m not sure. Please let me know how it turns out. Thanks! -Amy
Amy, this recipe turned out amazing! I saw you on Fox 6 this morning & now I have to try all your St. Pat’s recipes. I will definitely purchase your cookbooks! Thank you for the cooking/baking motivation!
I make mine without the butter and vary additions—dill and dried onion, summer sausage bits and cheddar cheese, garlic and Italian seasoning, and on and on….Combos are endless.
Hi Amy,~Did you use a standard size 9×5″ loaf pan for your beer bread recipe? I did, and poured the 1/2 cu butter over the batter in the pan, but it ran over in the oven and caused my smoke alarm to go off! (Other that That, it turned out great-!) Should the recipe be 1/2 STICK of butter, which would be 1/4 cup, rather than 1/2 cup?? I would like to try it again, but don’t want another oven mess! Thanks Much.
Hi Nancy. My loaf pan is a bit bigger. You can definately cut back on the butter. Even a couple tablespoons would be fine. Sorry about the mess! Thanks for sharing! -Amy