Every Holiday, my mother makes a few batches of beer bread. This I have to say its something out Mother pleasured us since we were kids. I love a fresh batch of beer bread smothered with butter, it just always comforts.
3 Cups of Self Rising Flour
3 Tbsp sugar
1 - 12 oz beer (full body like budweiser, coors, and such)
1 can of Jellied Cranberry sauce
1 stick of salted butter
In a bowl, add the sugar to the self rising flour and mix well.
Add in the beer and mix. You will need to knead the dough for 5-6 minutes until the flour comes all together. Once all of the flour mixes in and the dough is one piece is a good sign you are getting close.
In an oil loaf pan, add your dough and even throughout the pan.
In a preheated oven at 350 degrees, cook for about 40 minutes until the exterior is crispy and you get a clean poke with a tooth pick. Let cool for about 15 to 20 minutes.
While the beer bread is cooking, mix the room temperature butter and cranberry sauce together and chill.
Serve warm and top with cranberry butter.