We share recipes and ask and answer questions from “How do you feed your family at night when you don’t walk in the door until 5:30 and you have a soccer game at 6 and piano lessons at 6:15 ... on opposite ends of town?” to “What’s your Thanksgiving menu this year?” to “Remember that punch you made at Christmas? What was the recipe?” So come on in to our virtual dinner group, pour yourself a glass of wine, and let’s start cooking together.
Tuesday, March 24, 2009
Beer Bread
Bridget gave me the idea. I found this on-line. It is quick, easy and so good. I was telling Reggie about it today and said I'd post it. Here it is allrecipes.com. For the self rising flour I use Katie's recipe of 1 cup flour and 1½ t baking powder for every cup of self rising flour( I left out the salt).
I used to make this for clients all the time! Such an easy and quick bread. Thanks for the reminder. (My recipe has ½ cup sugar, and I've just used all-purpose flour.) It's really important to use light beer. The dark ones are too strong a flavor. I have thought about using a blueberry beer & adding some blueberries to it. I'll let you know if I experiment.
ReplyDeleteI actually used a darker wheat beer and it was very good. It would be fun to try a fruit beer. Let me know if you try it.
ReplyDeleteI use the beers that come in the mixed packs that we don't drink:) I don't use any sugar. I'd like to try it with some shredded cheddar in it. My friend calls it "Daily Bread" since it's easy enough to make it any day!
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