Barry's Beer Bread
Recipe: #12861
June 26, 2014
Categories: Breads, New England, One-Pot Meal, Brunch, Low Cholesterol, No Eggs Non-Dairy, Vegetarian, Make it from scratch, Flour, , more
"This is a favorite of ours, especially for breakfast. It's great toasted with a smooth splatter of butter over it. My husband and I originally had it at "The Ellis River House" in Jackson, N.H about 18 years ago. Lucky for us when we stayed there, they were selling a small cookbook which contained recipe's from the local country inns. My kids now love it too and it makes the house smell great while it is baking in the oven. I always make two breads because one is just not enough. Who is Barry? He was the Inn's owner and chef who served this lovely bread every morning for breakfast with his wonderful mushroom omelet's. Barry if you're out there, thx for the recipe and please provide us with your mushroom omelet recipe."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (82.4 g)
- Calories 230.8
- Total Fat - 4.8 g
- Saturated Fat - 0.7 g
- Cholesterol - 0 mg
- Sodium - 286.6 mg
- Total Carbohydrate - 41.8 g
- Dietary Fiber - 0.8 g
- Sugars - 16.7 g
- Protein - 3.4 g
- Calcium - 90.8 mg
- Iron - 0.5 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 375 degrees F. Grease and flour a loaf pan.
Step 2
In a mixing bowl, mix all the ingredients listed above. Don't over mix or under mix, mix it just right.
Step 3
Bake for 1 hour or until a toothpick comes out clean.
Step 4
According to Barry, take a sip of the beer before adding.
Note: I've used various types of beers and find the the best are the lager's but any will do
Tips
No special items needed.
9 Reviews
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