HepKitty said:Beer Bread
2 2/3 Cups self-rising flour
12 oz. can beer, freshly opened, chilled or at room temperature
1. Heat over to 375 degrees. Lightly grease a 9 x 5 x 3 in. loaf pan.
2. Put flour in a medium bowl. Add beer and stir with spatula until
mixed and flour is moistened completely. Scrape into prepared pan.
3. Bake 50-55 minutes until top is lightly browned, sides pull away
from pan and pick inserted near center comes out clean.
4. Cool in pan on a wire rack 5 min., then turn out on rack to cool.
5. To serve: Cut in 1/2 think slices with serrated bread knife.
I have also added some grated cheese and/or some garlic powder on
occasion. Good!
**Butter the top as soon as it comes out of oven to help soften the top.
It has a hard crust. And wait a while before cutting it.
HepKitty said:Beer Bread
2 2/3 Cups self-rising flour
12 oz. can beer, freshly opened, chilled or at room temperature ...
HepKitty said:thanks for sharing, I'll try it eventually. welcome btw, where in Idaho?
unaspenser said:I'm smack in the middle of Boise. You?
ETA: I've never tried beer bread... can you taste the beer?
Big Man said:The Beer Bread recipe sounds really good (and easy). However, I think I would use a six-pack of beer. That's one for the mix, and five to drink when the bread comes out of the oven.
Nikx said:This thread reminds me of an after school program that I joined in 8th grade. We would bake breads of different kinds each week, take 1 loaf home each and the rest was donated!
HepKitty said:Unaspenser: poky. the best thing around here is the rock climbing. I like Boise well enough though
unaspenser said:It'll be a while before I have that realllly lovely sour taste. Oh well.
Puzzicato said:I'm planning to make baguette this weekend. WIsh me luck!
HepKitty said:which recipe are you using? will you steam them? PM me if you'd like some help
Puzzicato said:Thanks! I will! I am using this one http://livinginthekitchenwithpuppies.blogspot.com/2010/08/baguettes-with-pate-fermentee.html which doesn't steam them, although I was planning to spritz the oven with a little water.
rumblefish said:... After you've cut up and rendered pork fat to lard, you're left with all these wonderful crispy/crunchies ...