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Saturday, December 20, 2008

Old Fashioned Beer Bread

3 - Cups Self Rising Flour (measured then sifted)
1/4 – 1/3 Cup Sugar
1 - 12 oz can of Beer
(don’t use corona or any dark beer I use miller or Budweiser)

Preheat oven to 350 degrees. Mix all the ingredients together. Grease and flour a loaf pan. ( I use crisco baking spray with flour) Spread mixture into the pan, using a brush or your fingers smooth out the top of the loaf with melted butter. Bake for 30-40 minutes or until golden brown. When the forty minutes are up remove bread from oven, make a slight slit down the top of bread and brush ¼ - ½ stick of melted butter on top and bake an additional 10 minutes. Remove from oven and cool in loaf pan for 10 minutes, then remove to wire rack or plate and cool completely and slice.

If your recipe calls for self-rising flour and you only have all-purpose, here's how you can adapt.

  • Using a dry measure, measure the desired amount of flour into a separate container.
    For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.
  • Mix to combine.

    You can use self-rising flour in yeast bread recipes, but you'll need to omit the salt.If you use self-rising flour as a substitute for all-purpose flour in a quick bread, omit salt and baking powder.

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