Reviewed: Nov. 9, 2009

This was very good - I used 1/3 cup sugar but next time I might use a bit more.

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AnnMarie

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Reviewed: Nov. 8, 2009

I love the TS beer bread, and this is very comparible in texture. I added 1/3 cup sugar, but for my taste I could have used a bit more. I would definetely make this again, very quick and easy!

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Juliemomof3

Cooking Level: Intermediate

Home Town: Suamico, Wisconsin, USA

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Reviewed: Oct. 28, 2009

Used Miller High Life - everyone agreed it was delicious. Seasoned the top with kosher salt and added around a Tbs of melted butter with 10-15 minutes to go in the baking.

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Justin

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Reviewed: Oct. 25, 2009

this is simple and quick, and especially tastey with spinach dip

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MINDIO

Cooking Level: Intermediate

Home Town: Allegan, Michigan, USA

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Reviewed: Oct. 23, 2009

Delicious! I didn't have self-rising flour, so I used 3 cups flour plus 4 1/2 tsp. of baking powder and 1 1/2 tsp. of salt. I also used 1/3 cup white sugar as other's suggestion. That's it, quick and easy!

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NikkysNiche

Cooking Level: Expert

Home Town: Tallahassee, Florida, USA

Living In: New Orleans, Louisiana, USA

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Reviewed: Oct. 20, 2009

Quick and easy. I always add more sugar in place of the flour and as the top is too hard for my liking, I spread a little sugar and butter on top before baking.

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carla

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Reviewed: Oct. 19, 2009

Awesome bread! Just like the kind my mom made when I was little. Very easy and yummy!!

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sunshine32019

Cooking Level: Expert

Living In: Van, Texas, USA

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Reviewed: Oct. 9, 2009

Excellent. I used 1/3 cup sugar as recommended by others. Mixed together as directed, THEN turned on the oven to preheat, which gave the flour about 10 minutes to rise a bit. Right before popping it in the oven, I melted 1/4 cup salted butter and poured it on top of the batter. Baked 60 minutes. The butter gave it a crunchy, slightly salty outter crust, which was divine. Thanks for the recipe! It's definitely a keeper.

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CASTILLOCA

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Reviewed: Oct. 8, 2009

This was really good! I will never buy Tastefully Simple beer bread again. This recipe was so close to that kind that I don't think you would be able to tell the difference. Next time I think I will try adding just a bit more sugar to make it a little sweeter. That is just my taste though. I used a Corona beer.

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sara

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Reviewed: Oct. 7, 2009

Made this last night using a bottle of dark beer that had been hanging out in the pantry for awhile. I increased the sugar to 1/4 cup and melted a little butter and poured on the top before I baked it. Turned out great and went well with a chicken stew for dinner.

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MADISONS

Cooking Level: Expert

Home Town: Perrysville, Indiana, USA

Living In: Ferndale, Washington, USA

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Reviewed: Sep. 29, 2009

Next time I will make using the self-rising flour. I didn't have any and didn't want to make a special trip to the grocery store.

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Kim O

Cooking Level: Expert

Home Town: Sauk Village, Illinois, USA

Living In: Hobart, Indiana, USA

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Reviewed: Sep. 27, 2009

I made this exactly as written and it was so quick, easy and good. I served beside of my husband's famous chili and it was a great dinner.

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Andrea

Cooking Level: Intermediate

Home Town: Hagerstown, Maryland, USA

Living In: Frederick, Maryland, USA

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Reviewed: Sep. 26, 2009

this recipe was tough, not like TS beer bread. I NEEDED a knife to eat it.. lol.

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wendy

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Reviewed: Sep. 22, 2009

Fantastic and simple recipe!

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Ashlou

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Reviewed: Sep. 19, 2009

Followed the receipe except added the melted butter on top as one viewer had suggested. this is not similar to tastfully simple beer bread. this bread is a finer dough. I did not have to mix with my hands because batter was like cake batter. Will try others.

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Maggie

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Reviewed: Sep. 9, 2009

Needs a lot more sugar than the recipe calls for. Will try 1 cup next time.

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HORSEZ001

Cooking Level: Expert

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Reviewed: Aug. 31, 2009

Pretty good recipe. Thanks!

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Lane

Cooking Level: Beginning

Living In: Silver City, New Mexico, USA

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Reviewed: Aug. 21, 2009

My kids love this! Very good.

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mommyswinson

Cooking Level: Intermediate

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Reviewed: Aug. 13, 2009

This wasn't very good as written. It wasn't nearly sweet enough. I feel like if there are three ingredients and one has to be substantially changed then it's not that great of a recipe on it's own. You will need much more sugar to make it enjoyable.

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adlundy

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Aug. 9, 2009

I loved this recipe, but for some reason my oven cooks things a lot faster on the outside than on the inside so by the 50 minute mark, the outside of my loaf was darker brown and the inside was all dried out. So what I decided to do was make the batter using the 3 cups of self rising flour, 1/3 cup sugar and a Miller Genuine Draft and bake it in a silicone 9X9 cake pan. It took 20 minutes and was a lot more moist. About 15 minutes in I also took some melted butter and poured it over the top of the bread and continued baking for the last 5 minutes. This is my favorite variation I've made so far.

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