So I decided it was time to bring it back again.
Easier than whipping up a batch of biscuits.
Why have I not been making it all these years?
The original recipe is as follows:
3 cups of self rising flour
1/4 cup sugar
1 can or bottle of beer
2 Tablespoons of melted butter (to brush on top of the loaf)
Bake in a loaf pan at 375 for 40 minutes. A few minutes before it's done, brush the butter on top and return to the oven.
Seriously, that's IT.
Except that I don't have self-rising flour. So I had to adapt it to this:
3 cups of all-purpose flour
1/4 cup sugar
4 1/2 teaspoons of baking powder
1 1/2 teaspoons of salt
1 can or bottle of beer, plus 1 ounce of liquid
2 Tablespoons of melted butter, brushed on top a few minutes before baking is done.
Bake in a loaf pan at 375 for 40 minutes.
Adding 6 extra teaspoons of dry ingredients made the dough too dry, so you have to add a little extra liquid. You can either open a second bottle of beer, use a little and pass it off to an eager beer drinker, or you can just use water. I tried both and they worked equally well. You want the dough to be really wet and sticky.
Also, I didn't think the dark beer was a good choice for this when I tried it. Some of the recipes advise against a light beer. So something middle of the road.
(And for all my Southern Baptist peeps out there--go ahead and sneak that beer in the bottom of your cart and hope you don't run into anyone. It'll be worth it!)