I used to make this yummy and easy bread all the time in the 70s. It was in a little recipe book from Borden’s Dairy. From time to time, I like to give my old recipes a new life. And since I can’t find it anywhere on the internet, here’s a version of Quick Sour Cream Beer Bread. It’s fabulous for breakfast, lunch, or dinner.
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Quick Sour Cream Beer Bread
Ingredients
- 5 cups self rising flour*
- 2 TBSP sugar (add more, if you want it sweeter)
- 1 1/2 cups sour cream
- 1 (12 oz) can of beer
- 1/4 cup melted butter
Instructions
- Heat oven to 350.
- In a large bowl, mix together flour and sugar.
- Add sour cream and beer alternately. Mix after each addition. Batter will be thick.
- Place batter in greased 2 quart baking dish, or loaf pans.
- Bake 45 min. Lather top with butter and bake another 15 - 20 minutes, or until toothpick inserted in center comes out clean.
- *All purpose flour may be substituted for self rising flour. Just add 2 TBSP + 2 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt.