Beer Bread - to go with the chili soup I made for dinner. My recipe has more sugar and salt than you’d think belong in a bread. But it’s definitely not cake-like.
MidwesternerTT Whole Wheat Beer Bread
12 oz can beer (Michelob Golden Light is beer of choice at our house; use what you have)
1 egg
2 c. white flour
1 c. whole wheat flour
4 1/2 tsp. Baking powder (be sure it’s not beyond expiration date)
1 1/2 tsp. salt
1/2 cup minus 2 Tablespoon sugar
2 T. brown sugar
(optional) top with 1 – 2 T. melted butter
Mix egg & beer. Add all dry ingredients and mix with a spoon 20-30 seconds – do not overmix. Batter will be lumpy. Pour into a greased 9 x 5 inch bread pan. Top with melted butter.
Bake 375 degrees, 45- 55 minutes until golden brown and bread pulls away from sides of pan.
Remove from pan and cool on wire rack 30 minutes (ideally, here it seldom gets more than 15 min cooling time) before slicing. Store any leftovers wrapped in waxed paper (gets soggy if you store in plastic) - a bread pan helps hold waxed paper around loaf, and tape also helps.
