How To Make Rolling Rock Beer Bread

I bought self-rising flour to use in Traditional Steamed Sponge Cake. Since I don’t use self-rising flour very often, I was looking for a recipe to use up the rest of what I had.  When my wife told me I could use it for beer bread, of course I had to try it.

To be honest I also had no idea self-rising flour just included the baking powder right in the flour. I never would have purchased self-rising flour had I known I just needed to add baking powder. At any rate it forced me to learn a new recipe.

I’m on a beer bread kick to see how many different kinds of beer I can use. I’m looking forward to this beer bread project. How about you? Does it make your mouth water?

Here is how I make Rolling Rock beer bread.

First, gather the ingredients.

Combine the dry ingredient.

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 3 teaspoons baking powder

Whisk together the dry ingredients.

Grab a 12 oz bottle of Rolling Rock beer.
Pour 1 bottle of Rolling Rock Beer to the dry ingredients.

Mix until dough forms.

It will look something like this when it is mixed.

Butter a loaf pan.

Pour dough into prepared loaf pan.

Pour remaining melted butter over the dough.

Bake at 350 degrees for 55 minutes.

It should look something like this when it is done.

Let cool on wire rack before slicing.

This is what it looks like when you slice it.

How do you make your beer bread? Do you add stuff to it? Or just make it plain? Do you drink beer with your bread?