This little ditty has been in our repertoire for nearly forever!
I originally found this recipe because we had a tremendous amount of beer that we were not going to drink.
I went through all kinds of types of recipes and this was by far the best one. It made it unnecessary for the dough to rise, and you could have fresh bread in under an hour. Win win as far as i was concerned.
I have another beer bread recipe for fancier types of occasions, but this one is a basic yummies! And i was able to expand the recipe to also be able to be made with spent grain – and omg!!
I love love love this recipe!
The CL site offers a number of options of how to change up the bread.
I did one more by adding 1 cup of spent grain and cutting the sugar to just 1 tablespoon. And definitely cook for the whole time, actually 35 more is best! Without the spent grain you only need to cook it for the first 30 minutes.
We have eaten this straight out of the oven
We have toasted it
We have toasted on a grate over the camp fire
We have toasted it in a fry pan
We have eating with butter
We have eaten it with honey butter
We have eating it as french toast
We have eaten it plain…
It really is that good.