How-To: Beer Bread

Beer bread is one of those comfort breads that needs to be eaten while still warm out of the oven and works well with soups, stews, or any other hearty warming winter meal. It doesn’t take long at all as it doesn’t require any time to rise. The origins are not exactly known, but my grandmother made it, as does my mother and myself. A loaf of beer bread never lasts more than a day at most. Enjoy!

3 cups of flour

4 1/2 tsp baking powder

3/4 tsp salt

3 T sugar

1 - 12 oz can of beer (room temp is best) Cheap beer works just as well, if not better than some of the more expensive brands. When I say cheap, I mean of the “Schlitz” variety. This recipe comes from a woman that lived in Milwaukee after all. Feel free to experiment with the various ales and microbrews that are available now though.
Mix well.

Bake in greased loaf pan for 45 min to 1 hour at 350 degrees.


Felt It


Chocolate Chip Pear Bread

I have a baking buddy. I think everyone should have one. Each of us adds something to the mix - and the result is usually really good - it's different every time!

My baking buddy, Lisa, & I came up with this recipe. We've been baking breads together since last summer and take bits and pieces from different recipes and put it all together.

I wanted to make a pear bread & my buddy added the key ingredient that I think makes this bread so good - ground cloves! It gives it a very light, almost minty flavor. Hope you like it as much as I do - it's my absolute favorite!

1/3 cup brown sugar
3 TB unsalted butter or Ghee (softened)
1 cup unsweetened applesauce

Mix dry ingredients, add to above mixture & crack 2 large eggs into it:
2 cups flour
2 TB unsweetened cocoa powder
3/4 tsp. ground cinnamon
1 tsp. ground cloves
1 1/4 tsp. baking soda

Fold in:
3/4 cup chopped walnuts
3/4 cup dark chocolate chips
1 large Asian pear or 2 smaller pears peeled & cut into chunks

Bake at 350 degrees in a loaf pan (9x5x3) for 1 hour. Let it cool & enjoy!