The recipe for this Quick Bread was given to me by a friend when Dave and I were first married. It is one of our family favourites and I often make it to accompany soup such as the Homemade Bean Soup I posted about recently. Or this soup made with whatever I have on hand.
I also sometime make it to go with Beef Stew instead of the dumplings I usually make.
But if you make this bread early in the day, it might be best to hide it… otherwise it won’t make it to supper time. It’s that good!
Herbed Beer Bread
2 ¾ cup flour (for this loaf I used half all purpose and half Red Fife Wheat flour)
2 tbsp sugar
2 tbsp baking powder
1 tsp salt
¼ tsp oregano
¼ tsp thyme
Pinch of dillweed
1 – 8 oz can of beer at room temperature
Grease the loaf pan (<-affiliate link) well.
Add all the dry ingredients to a large bowl. Stir.
Pour in one can of beer.
Mix just until everything is combined and you have a wet batter.
Scoop batter into greased loaf pan.
Bake at 375 degrees F for 45 to 50 minutes or until top is crusty and golden brown. (Because I was using a glass pan, I set the oven temperature to 350 degrees F.)
Remove from oven and allow bread to sit in the pan for 5 minutes.
Turn out the bread and allow to cool. Resist the temptation to cut into it before it has cooled completely (or for at least an hour.)
Slice and enjoy!
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