I’m bringing this post about Colorado Beer Bread out of archives today for one reason…I made this bread again and when I decided I wanted to post about it I found I already had. Twelve years ago…yes it was time.
When we moved to Colorado from North Caroline in 1984, Coors was still the stuff of legend. Not available East of the Mississippi it was quite the coup to live in the state where it was produced! I’ve never been a beer drinker but I’ve used beer often in recipes so when one of my new neighbors gave me a housewarming gift of a cookbook with this recipe for Coors Beer Bread I couldn’t wait to try it. All these years later it’s still one of my favorites as is Colorado Cache, the cookbook. I’ve seen a lot of recipes for beer bread since then but none I’ve loved as much. Must be all that butter with the beer!
The yeast in the beer provides the rise in the bread, so there is no waiting for it to go through the process of rising; simply mix and bake. Just could not be quicker or easier. I’m sure you can substitute any type of beer but I typically stay true to Coors for this version since I know it’s so good. True confession? If I were to gift you a loaf of this bread you might find some of the knobs on top have disappeared; that is my favorite part. Blame the buttah!
If Coors is not your beer of choice, do feel free to experiment. I’ve got another recipe I’ll post soon using dark beer and some molasses…yeah, it was really good too!
So go on, grab that beer and have warm bread in your kitchen in an hour…and hands off those little knobs; you must save them for me!
Prep Time: 10 minutes
Cook Time: 60 minutes
Ingredients
- 1/2 C butter
- 3 C flour
- 4 1/2 tsp baking powder
- 1 1/2 tsp salt
- 2 Tbsp. sugar
- 1 (12oz.) can Coors beer
Preparation
- Melt butter and pour enough into 9 x 5 inch loaf pan to coat bottom.
- In large bowl, mix flour, baking powder, salt, sugar and beer.
- Spoon dough into loaf pan. Pour remaining butter over the top.
- Bake in pre-heated 350 degree oven until bread is a light golden color (50-60 minutes).
- Let stand 10 minutes before cutting with a serrated knife.
- Try not to eat the entire loaf while standing in front of the stove.
