Quick Beer-Wheat Bread

If you've never made beer bread, I would encourage you to give this recipe a try sometime soon. The beer flavor is not strong as long as you do not use a dark beer, so let your personal taste be your guide. I use Fat Tire or Dos Equis, and we love the flavor that each one of these beers imparts to the bread. Since this is a quick bread, it goes together very fast and makes a good accompaniment to soup or salad.
Blessings...

Recipe:

3 cups packaged biscuit mix, such as Bisquick
1 cup whole wheat flour
2 tbsps. sugar
2 eggs
1 12-oz bottle of beer (1 1/2 cups)

1. Combine biscuit mix, flour and sugar in a large bowl.
2. Add eggs and beer; beat with electric mixer for about 1 minute or until well blended.
3. Turn into a greased 9 x 5 x 3-inch loaf pan, spreading evenly.
4. Bake in a 350 degree oven for 50 - 60 minutes or until toothpick comes out with only a few crumbs attached.
5. Cool in pan 10 minutes. Remove and cool on a wire rack.

Yield: 1 loaf, serves 12 to 14 slices
170 calories per slice for 12 slices
1.7 gms. fiber
145 calories per slice for 14 slices
1.4 gms. fiber

Tip: You might want to store the bread overnight to blend the flavors a bit. I thought it got better with age. The bread also slices best when cool. To warm the bread, wrap it in foil and warm in a 350 degree oven for about 15 minutes.

This recipe was taken from a "Better Homes and Gardens" Magazine years ago.