Sunday, September 11, 2011

Recipe: Beer Bread

Even though it's still hot enough to cook an egg on any sidewalk in Austin, it's beginning to feel like fall is finally on the way. Happening upon a spooky pumpkin patch outside of Whole Foods and eating "Apple Pie" ice cream at Amy's this weekend are only a couple of things that made me feel all warm and fuzzy inside about the immenent arrival of my favorite season.

In preparation for cooler weather and the warm, hearty soups and chili's that will innevitably grace our dinner tables, I'd like to share my family favorite bread recipe. Beer bread -- it's surprisingly easy to make, addictively delicious and great for sopping up flavorful gravy, stew, soup or chili.

3 cups self-rising flour
4 tbs. sugar
1 room temperature 12-oz. beer (lager is best)
1 stick butter

Directions: Preheat cast-iron skillet in 400 F oven. Mix together flour and sugar in a medium size bowl. Form a well in the center of the flour, and pour in beer. Fold ingredients to incorporate flour; however, you want the batter to remain lumpy. Pour into pan. Melt stick of butter, and pour it evenly on top of the batter in the skillet. Bake for 30 minutes.

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