I love beer bread, LOVE IT! I found that I preferred it in muffin tins instead of in a loaf, because I love the crust and it made it easier to pack along for lunch with soups. I prefer the dark, heartier beers when I am serving with rich soups.
Mix flour, sugar, and beer together. It will be thick and have a glompy consistancy.
Ok, once everything is mixed, pop into the muffin tins. You should get 12 muffins. I then put a sliver of butter on the top of each muffin before cooking. This is not necessity, but I simply like the flavour. Bake and serve.
This is also good if you add things like honey and melted butter. Or sometimes I will add cheese, garlic and herbs for a savoury taste. But, these are quite tasty with nothing added. :)
This is a great idea for beer bread in single servings. There is no oven temp listed so I baked at 350 for about 22 minutes. Next time I would cut the sugar in half to suit our taste. Thanks for sharing! - 02 May 2013