Easy Bisquick Beer Bread
Using beer in bread recipes that don’t call for yeast yields a heavier, dense type of loaf. Depending on which beer you use, it may rise, but not the same as it would with baker’s yeast.The type of beer chosen for this recipe is based upon your preferences, and since most of the beer will evaporate upon baking, there’s no chance of getting tipsy after consuming it.
Ingredients
- 3 cups Bisquick
- ⅓ cup sugar
- 1 bottle beer
- 2 tbsp softened butter
- 2 tbsp shortening
Instructions
- Preheat oven to 375degrees. Grease a standard-size loaf pan with two tablespoons of shortening
- Mix the three cups of Bisquick, one-third cup of sugar, and one bottle of beer together.
- Place the dough into the greased pan and bake for forty-five to fifty minutes
- Melt the two table spoons of butter in a microwave-safe bowl and brush over the top of the warm bread
- Allow the bread to rest for fifteen minutes before slicing
Notes
This bread would pair well with a steaming bowl of soup or chili, and would also make excellent toast the next morning.
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