The Lent of Beer

First it was beer cheese dip.  Today it’s beer bread.  Well, not just beer bread.  I have to leave Good Friday Soup in the slow cooker for Mr. Mackerelsnapper to feed the kids while I haul buttocks out to my NaPro doctor two hours away (by the way, families, please let your children grow up to be NaPro gynecologists?  Our world is in sore need of doctors who approach women’s health from an actual health perspective, rather than just masking our problems or poisoning us to make us less troublesome to them).  So I gave Mr. Mackerelsnapper the option for me to leave them a loaf of yeast bread, or would he rather just make beer bread?  He volunteered to suffer through the making of the latter, but I just needed to leave him the recipe.  Poor guy.  Those of you following along at home, roll up your sleeves.  This is going to be a tough one. 

Beer Bread
3 c flour
1 T baking powder
1 1/2 t salt
1/3 c white sugar
1 12.5oz bottle of beer
1 T butter (optional)

Preheat oven to 350F.  Whisk dry ingredients together, then stir in beer until just moistened.  Divide between two greased loaf pans and dot with thin pats of butter, if desired.  Bake at 350F for 30-35 minutes or until a knife inserted in the center comes out clean.  Serve warm.

Phew!  Thought you’d never get through something that difficult, did you?  Did you survive?  Yes?  Then you deserve a beer!