Texas Beer Bread
This Texas Beer Bread was very easy to make. Another recipe from the BEST of the BEST from TEXAS II cookbook. The only thing I didn’t have on hand when I came across this bread was the beer. Like I said, not a beer drinker. Everything else included are basic ingredients found in most people’s kitchen.
I don’t like to drink beer. But I sure love it in my foods. Is that weird? Another weird fact about me…..I loved the smell of beer on my hubs breath. Crazy, right? Well, I never said I was normal.
I started this bread about 45 minutes before starting dinner and the timing was great. It doesn’t take long to rise like most breads. That beer really helped. Let it rise for about 10 minutes, cook about 40-45 minutes. Takes a total of one hour from start to finish. If you’re making a dinner that takes awhile, then your bread will be cooking along with your meal.
I served this with steaks I cooked on my skillet and some lima beans. This would be awesome with any kind of soup. If you’re a dunker like me. I bet it would be awesome with my Chicken and Dumplings. I had just made that last weekend, so I decided to go with some steaks.
What would you serve this with?
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Texas Beer Bread
- 8 1/2 x 4 1/2 loaf pan
- 3 Cups Flour, Self Rising
- 3/4 Cup Sugar
- 1 Can Lite Beer Can substitute
- 1 Egg, Beaten
- 1 Tbsp Water
- Butter, melted
- Mix flour & sugar in a bowl.
- Add beer, watch it foam.
- Mix it just until blended.
- Dump into buttered loaf pan.
- Combine egg and water. Brush top of dough.
- Let rise for 10 minutes. Preheat oven to 350°.
- Bake at 350° for 40-45 minutes or until the top is golden brown. Remove from oven and brush the top with melted butter while bread is still hot.