Beer Bread

-
Here is a recipe that never fails to amaze me. It is so easy and quick to do, that even the lazy baker will love it! (I love an easy recipe!)

Here it is:

Beer Bread

Ingredients:

3 Cups Flour
4 tsp Baking Powder
1 / 4 cup Brown Sugar (packed)
12 ounces BEER (for best results ensure it is room temperature)
1 / 2 tsp Salt

Preheat oven to 375, Spray 9x5 loaf pan with non-stick spray

In bowl combine: flour, brown sugar, baking powder and salt.
Pour in beer – stir until just combined.
Pour batter in loaf pan

Bake 45 to 55 min  -  allow to sit 15 min before serving

Note:
If cooking with a toaster oven - which is what I do on the boat, I use two small foil pans and divide the batter between them.  They will not be as high as a normal loaf of bread, but they will cook much better.  

Bake @ 375 for 30 min (in toaster over, in 2 smaller pans)



Comments

Post a Comment

Popular posts from this blog

Canning cherry tomatoes in two ways: Raw pack and Hot pack

-
Image
PREP TIME:   10 minutes // COOK TIME: 5 minutes // PROCESSING TIME: 40 minutes Source: https://ladyleeshome.com/wp-json/mv-create/v1/creations/154/print I found this recipe online and tried it.   It worked great! Now… time to find recipes to use my canned tomatoes in. Ingredients ·          Cherry tomatoes  ·          Bottled lemon juice or Citric acid ·          Non-iodized salt (optional) ·          Boiling hot water   Instructions Prepping 1.       Before you start prepping your tomatoes for canning, go ahead and fill your water bath canner with enough water to cover the jars that you are going to use by about an inch. 2.       Set it on the stovetop, cover the canner and bring the water to a boil. 3.       Wash your jars, lids, and bands in hot water and soap. There is no need to sanitize them, they just need to be clean. Raw pack 1.       Wash your tomatoes well in cold water. Pack the jars tight but make sure to leave about an inch of headspace. 2.
Read more

Small Batch Refrigerator Dill Pickles

-
Image
Small Batch Refrigerator Dill Pickles My garden provided a lot of cucumbers and dill this year. Which is great, but I had to google to find an easy pickle recipe to try.  My first attempt at refrigerator Pickles were a success! Prep Time: 20 mins // Cook Time: 10 mins // Chilling Time : 1 day Pickles - fresh ingredients from the garden! Ingredients 1 ½ cups white vinegar 3 tablespoons kosher salt 2 tablespoons sugar 2 cups cold water 2 pounds cucumbers pickling cucumber 2 tablespoons whole peppercorns 6 cloves garlic 1 pinch red pepper flakes 16 sprigs fresh dill Instructions Prepare the Brine Heat the vinegar, kosher salt, and sugar in a small saucepan. Bring to a boil over high heat and stir to dissolve the salt and sugar. Remove from the heat, add the cold water and stir. Cover the brine and place in the refrigerator until cool. Prepare the Jars While the brine is chilling, prepare the cucumbers by slicing into rounds, spears, or halves. Smash the garlic cloves in half but do not mi
Read more

Smoked Haddock Chowder - Gluten-free

-
Image
  Smoked Haddock Chowder Serves 4 / /  prep  20 mins  // cook 30 min Ingredients   ▪  2 Tbsp Butter ▪  1 onion – finely chopped ▪  Salt and freshly ground pepper ▪  7 oz (200g) smoked pancetta,  chopped  or smoked bacon bits  (gluten free) ▪  1 bay leaf ▪  3 medium potatoes peeled and cut into bite sized pieces (+/- 2 ¼ cups) ▪  2 Tbsp rice flour ▪  1 large glass of white whine ▪  1 ¼ cup half-and-half cream  ( or cereal cream 10% ) ▪  2 cups vegetable or fish stock (gluten free) ▪  14 oz  (400g) can corn, drained ▪  12 oz (350g) smoked, undyed haddock, skinned and roughly chopped ▪  9 oz (250g) raw, shelled shrimp   Instructions   1.  Heat the butter in a large pan, add the onion, and season. 2.  Cook on low heat 2-3 minutes until softened. 3.  Then increase the heat a little add the pancetta and bay lead and cook for 4-5 minutes. 4.  Turn the heat down, add the potatoes, and stir well to coat with the juices. 5.  Add the flour and mix  thoroughly . 6.  Add the wine, increase the  hea
Read more