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Reviewed Beer Bread
Monday, Feb 24, 2014 on Food.com
“Made the bread three times and it disappeared quickly. The only thing I did different from the original recipe was I used a rounded 1/4 cup of Splenda for the sugar and additionally added 2 Tbsp. brown sugar. After cooled I cut up into bite size pieces and served with jarred spinach dip. Highly recommend trying it. Thanks for the yummy, but easy ... ”