I realize that a childhood filled with beer bread might seem weird.
Walk home from elementary school, drop your backpack, turn the oven on, crack open a beer and start baking. Isn’t this how all childhood afternoons look?
Either way, I knew the recipe by heart, never snuck a sip and made a ton of loaves of this stuff along with my siblings.
We always ate it hot with a generous bit of butter on top. This recipe is exactly the same, but the butter comes into play earlier making for the most crispy, buttery, glorious crust.
3 cups self-rising flour
2 Tbsp sugar
1 (12 oz) can beer
1/2 cup butter, melted
Preheat oven to 350 degrees.
Mix flour and sugar with a wooden spoon then add the beer. Pour batter into 3 (6×3 inch) loaf pans or greased muffin pans. Drizzle butter over tops.
Bake at 350 degrees 50 minutes if making loaves or 15-25 depending on muffin size.
Have everything ready at once because it all comes together quickly.
Once the dry ingredients are stirred, add the beer.
It’ll form a sticky dough.
Add it to the muffin pans, don’t worry about filling the edges, it’ll expand and fill the gaps.
Divide the butter over the tops of your muffins or loaves.
Serve them hot out of the oven.
Did your after school routine look similar?