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This old fashioned beer bread is hearty with a great buttery, crispy crust.  Beer bread has a yeasty, malty flavor that just has a hint of beer that you probably wouldn’t notice if you didn’t know about the beer, and a touch of sweetness.  The bread is moist, nicely dense and chewy, perfect for toast or sandwiches.  A great compliment to soup, stew and chili.



Enriched balance wheat flour (bleached wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, and folic acid), leavening (sodium aluminum phosphate, sodium bicarbonate, monocalcium phosphate), salt, calcium sulfate, cane sugar, brown sugar, ancho chili powder, minced onion, cumin, garlic powder, minced onion, crushed red pepper, oregano, basil, cayenne pepper, black pepper, and sea salt.




Preheat oven to 375 degrees F (190 degrees C). Lightly, grease a 9 by 5 baking pan.

1. In a bowl, mix the entire content of this package with 1 ½ cups (12 oz.) of beer.  Mix till moistened and transfer to the greased baking pan and level on top

2. Top with 2 – 4 TBSP of melted butter

3. Bake for 50 minutes in a preheated oven, until a toothpick inserted in the center comes out clean. 

4. Cool on a wire cooling rack.


Most people agree that the beer you use, light vs. dark, expensive verses cheap, does not make a difference in the taste, although some think that a dark stronger does add flavor.  You can substitute 1 ½ cups (12 oz) of beer with Seltzer water or soda instead.  Add shredded cheese, diced peppers, olives, sun dried tomatoes or herbs.

Ranchero Chili Beer Bread Mix

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