Nevada Basque Bread is easy to prepare with a few simple ingredients. You can make a large loaf or small dinner rolls with this recipe.
Beloved of bakers everywhere, beer bread is moist, nicely dense, and chewy, perfect for toast and sandwiches. As a bonus really easy to make.
This bread is amazing and if you don’t care for beer you could always use plain seltzer water instead.
Perfect for camping you don’t need to worry about keeping yeast alive, you just need a bottle of beer.
3 cups of self rising flour
1 to 4 tablespoons of sugar, to taste
4 tablespoons of melted butter, divided
1 1/2 cups of beer
8 inch Dutch oven
Lightly grease a 8″ Dutch oven. Preheat the oven to 375 deg F (190 deg C).
Mix the flour, sugar, 3 tablespoons of the melted butter, and the beer, stirring until fairly smooth.
Spoon the batter into the prepared Dutch oven. Drizzle with the remaining 1 tablespoon of the melted butter and smooth the top.
Bake the bread for 45 to 50 minutes, until a toothpick inserted into the top of the loaf comes out clean, or with a few moist crumbs clinging to it.
Remove the beer bread from the Dutch oven, and after 5 minutes turn it out onto a rack to cool.
Wait until the bread cools completely before slicing. Store airtight at room temperature.