Allison's Beer Bread
A three-ingredient beer bread of self-rising flour, sugar and a can of beer, baked in a loaf pan at 300°F for 1 hour.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family. The recipe is named for a member of our family.
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Allison's Beer Bread needs only three ingredients and no kneading or rising: self-rising flour, sugar and a can of beer, stirred together and baked low and slow in a loaf pan.
The beer provides both the liquid and a boost to the rise, giving a tender, slightly sweet loaf with a craggy top. It is wonderful warm with butter or alongside soup.
Ingredients
- 3 cups of self-rising flour
- 1/3 cup of sugar
- 1 can of beer
Instructions
- Heat the oven. Preheat the oven to 300°F and lightly grease a loaf pan.
- Mix. Combine the ingredients.
- Bake. Pour into the loaf pan and bake at 300°F for 1 hour.
Tips
- A 12-ounce can of beer is standard. Lighter beers give a mild loaf; darker beers a stronger flavor.
- Brush the top with melted butter in the last 10 minutes for a softer, golden crust.
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