Beer Bread
Nadine Miller Smeyne
This newspaper recipe says that one reader does not stir the mixture for any more than 17 strokes. Another thinks the bread is best the 2nd day. Another reader says she brushes the top with butter 1/2 way through the cooking time. When I make it, I don’t stir it much more than 17 stokes, no butter topping, and just plain yummy right out of the oven.
ingredients
- 3 cups self-rising flour
- 2 tablespoons sugar
- 1 bottle or can (12 oz) beer, at room temperature
directions
Mix all ingredients and put in a greased 9“ x 5” loaf pan. Bake in oven re-heated to 350°F for 1 hour to 1 hour 15 minutes until lightly browned on top and sides of loaf pull away from pan.
notes
Typical German meal we enjoyed on our cruise down the Rhine, 2007
Source: Nadine Miller Smeyne
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