When good beer goes bad...

...Make beer bread!

Well, it was my fault that a bottle of Wychwood's finest, a pint of Hobgoblin, got left too long in the freezer. After being turned into a beer-cicle, it just is no good for drinking, so my Yankee heritage took over and I made a loaf of beer bread (I could not in good conscience pour the beer down the drain-it is not cheap stuff!). It was as yummy as I remember it (especially with a big spoonful of apple butter on a warm slice), so here is the recipe:

Old-Fashioned Beer Bread

Ingredients:
3 Cups flour (sifted!!!!!)
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
1/4 Cup sugar
1 (12 ounce) beer
1/4 Cup melted butter

Instructions:
1. Preheat oven to 375 degrees.
2. Mix dry ingredients and beer. Sifting flour will make this bread lighter and less dense… so DO IT (who wants to eat a beer brick?)
3. Pour into a greased loaf pan.
4. Pour melted butter over mixture.
5. Bake 1 hour, remove from pan and cool for at least 15 minutes.