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Ingredients
- 6 Tbsp. sugar
- 12 ounce beer at room temperature
- 3 c. self-rising flour
Directions
- By Rozanne Gold
- Heat oven to 350F. In medium-size enamel pot over medium heat, cook sugar till caramelized and light-brown in colour; remove from heat. Slowly pour in beer; liquid will foam and bubble.
- Mix well with wooden spoon till all sugar is dissolved. In large bowl, combine flour and 1 tsp. salt (if you like); slowly pour in liquid. Mix till ingredients are incorporated and dough is smooth. Place dough in 9-inch nonstick loaf pan.
- Bake till toothpick inserted into bread comes out clean, about 1 hour. Remove bread from oven and let cold on rack.
- Makes one loaf; 16 slices.
- Notes: In order to dissolve the sugar I had to keep the beer & sugar mix over medium heat while stirring. Let me know if you run into the same problem. This bread was very flavorful. Gold recommends which people experiment with various types of beer, stout and ale.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 12 servings | |
| Calories 147 | |
| Calories from Fat 3 | 2% |
| Total Fat 0.3g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 398mg | 17% |
| Potassium 47mg | 1% |
| Total Carbs 30.5g | 8% |
| Dietary Fiber 0.8g | 3% |
| Sugars 6.36g | 4% |
| Protein 3.22g | 5% |
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