Friday, December 19, 2008

Beer Bread

I don't have self-rising flour in the house. Beer bread is a standard recipe that is recorded in nearly every church ladies' cookbook I own. And rightly so -- it's delicious and simple! But the recipes all call for self-rising flour.

Seeing as how we spent time shoveling snow and making goo-goo eyes at Alia today, I didn't get around to making bread. And with company in the house, breakfast toast and lunch sandwiches depleted the supply of bread in the freezer. Oops. Quickie bread for supper it is:

1 ½ cups ww flour
1 ½ cups white flour
1 Tbsp sugar
1 Tbsp baking powder
1 tsp salt
1 can beer
1/4 cup water
1/2 stick melted butter

Thanks to Farmgirl, I found a recipe that doesn't call for self-rising flour. Hooray!

Mix the dry ingredients. Add the beer and extra water. (If you're making the bread with white flour only, you don't need the extra liquid.) Beat. Pour into well-greased 9x5" loaf pan. Pour melted butter over the top of the batter. Bake at 375° for about an hour. Let cool in pan about 10 minutes before removing bread to cooling rack.

1 comment:

  1. I don't keep self-rising flour in my pantry, either, so I had to find a substitute to use in a delicious biscuit recipe I make. Here it is:

    1 cup all purpose flour
    1 1/4 teaspoon baking powder
    1/8 teaspoon salt

    It works great and is much cheaper than the self-rising flour.