Beer bread has long been an ingredient in many traditional American dishes, but in recent years, its popularity has waned as people increasingly look to healthier options.
In the past, beer bread was simply made from the ingredients found in the bread.
But this past weekend, we found that a recipe from the book “Beer Bread,” by the late Steve Wiltshire, was the key to making the most delicious beer bread you’ve ever had.
If you’re like us, you’ve probably wondered how to make a loaf of bread that is as good as it looks, without the hassle of cutting it up.
So we’re sharing a step-by-step guide to making a loaf that looks and tastes like a real loaf of beer bread, and it’s a lot easier than you might think.
This article originally appeared on National Review.com.
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