Beer Bread *Lauren Perry*

There hasn't been a post in a while, so I thought I would start off the new year with some CHEERS! jk. This bread recipe is THE BEST bread recipe ever. The beer is added because the yeast in the beer mixes with the self-rising flour- causing it to rise. The beer cooks out and the bread is completely harmless. Cannon even LOVES it. Its a very buttery/sweet bread, and has no alcohol smell or taste to it. If you must buy non-alcoholic beer, go ahead, I've never had it that way say so I am not sure if it will work or not. Just like some pastas call for cooking wine, some stews call for red wine, Chicken Marsala calls for Marsala wine, and lots of desserts call for liquor....beer bread calls for beer.

With that being said, this is the easiest bread recipe EVER and you will eat the whole loaf in 1 sitting! (I promise you wont get drunk)

Ingredients- oven at 350'
-3 cups of SELF-RISING flour (this is important to get self-rising)
-1 can (12 oz) of beer at room temperature (BUDWEISER is the best to use with cooking) If you buy it at the grocery store, you might have to buy a 24 oz can, because that's all that Ive seen them come in, unless you want to buy a case of beer, lol. If you buy a 24 oz can, make 2 batches or just use the extra 12 oz to tenderize your meats.
-5-6 tbs of Sugar (I usually do 6)

-mix the above ingredients by hand and bake in a buttered down bread pan for 40 minutes at 350'
-pull bread out of the oven and add 3/4 a stick of butter (melted)- just drizzle it across the golden top of the bread
-put the bread back in the oven for about 8-10 minutes, depending on your oven (mine will overcook it at 10 minutes)

Take out of the oven and get it out of the pan ASAP onto a plate, serving dish, or foil. You can let it cool there. If you leave it in the pan, it tends to overcook it.