I honestly don’t have a clue where this recipe came from; passed on to me from a neighbor or friend when we first moved to Colorado in 1985 and one of many recipes I moved from a ragged card to this blog a long time ago!
I’ve never been a big beer fan so was completely surprised at how much I loved this bread. The yeast in the beer provides the rise in the bread, so there is no waiting for it to go through the process of rising; simply mix and bake. Just could not be quicker or easier. I’m sure you can substitute any type of beer, but I try to stay true to Coors whenever I make it!
Coors Beer Bread
Ingredients
- 1/2 C butter
- 3 C flour
- 4 1/2 tsp baking powder
- 1 1/2 tsp salt
- 2 Tbsp. sugar
- 1 (12oz.) can Coors beer
Preparation
- Melt butter and pour enough into 9 x 5 inch loaf pan to coat bottom.
- In large bowl, mix flour, baking powder, salt, sugar and beer.
- Spoon dough into loaf pan. Pour remaining butter over the top.
- Bake in pre-heated 350 degree oven until bread is a light golden color (50-60 minutes).
- Let stand 10 minutes before cutting with a serrated knife.
- Try not to eat the entire loaf while standing in front of the stove.
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{ 5 comments… read them below or add one }
When I made this bread it started smoking after 20 minutes and my whole kitchen was filled with white smoke! What did I do wrong? My boyfriend laughed at me.
Really??? I’ve made this bread many many times over the past 25 years and never a problem…when I see smoke I always presume something has fallen onto the coils of my range…that might have done it. Any chance some dough overflowed?
I’m wondering if I poured too much of the melted butter over the top. Once it burned off (filling the kitchen with smoke) I was able to finish baking the bread and it turned out delicious! However I was teased mercilessly by my boyfriend :).
I will definitely try making it again because it was that good – but I may wait to add the butter to the top of the dough until the last 15 minutes or so.
Did you forget to add the baking powder for a reason?
Can one use all purpose flour?
Thanks
Virginia…good catch. This recipe originally called for self rising flour but I know few cooks that typically have that on hand, so I decided to break out ingredients and list all purpose flour and baking powder instead and then forgot to edit the preparation instructions accordingly! The baking powder should be added at the same time as the flour. I’ve changed the recipe online.
Thanks…Barb