Beer Bread

Now that fall is in the air, soup season has began at our house.  This year we have harvested over 40 squash from the farm and an easy way to use them up is to make soups (these are just some of them in the picture).

I like having a nice warm loaf of bread to enjoy with soup and yesterday I wasn't in the mood to make a yeast bread so I opted for beer bread instead.  I like it as a quicker alternative to a yeast bread and I love the taste.  I have put the basic recipe below but I often add different things to it like rolled oats, herbs and or cheese.  Yesterday I added some chunks of apple and fresh sage to complement the squash soup it was accompanying.

Beer Bread

3 cups flour

1 tbsp baking powder

1 tsp salt

1/4 cup sugar

1 can of beer

1/4 cup butter

1. Sift the flour into a bowl and mix with the rest of the dry ingredients.
2. Mix in the beer.  If you want a soft crust, mix in the butter.
3. Put the batter into a loaf pan and if you want a crispy crust poor the butter on top.
4. Bake for one hour at 375. *** If you put the butter on top, your oven may get a little smokey.