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upyourcadillac
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« on: October 21, 2007, 09:40:58 AM »
Ingredients

3 cups self-rising flour
2 T. sugar
1 can or bottle (12 oz) beer, room temperature

Directions

Mix ingredients and pour into greased loaf pan.

Put in COLD oven, then turn it on. Bake at 350 for 50 minutes to 1 hour.

Remove bread from pan at once and let cool on a wire rack. You can brush the top with butter, if you like, while hot.

Bread is done when it pulls slightly away from sides of pan, sounds hollow when thumped and has LIGHT brown top.

Notes:

1 cup self-rising flour = 1 cup all-purpose flour, 1 1/2 tsp baking powder and 1/2 tsp salt. 


This bread is especially yummy warm, straight from the oven. Really good toasted.

The fun part is you can use different types of beer and get different results.

Hope you enjoy!
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« on: October 21, 2007, 09:40:58 AM »
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Marquise
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« Reply #1 on: October 21, 2007, 02:12:54 PM »
Thanks a million!  I can't wait to try this version.
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upyourcadillac
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« Reply #2 on: October 21, 2007, 05:28:55 PM »
Be sure to tell me what you think. I haven't made it in awhile but I love it!
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Ginger
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« Reply #3 on: October 23, 2007, 11:43:59 AM »
Thanks for sharing this recipe.  I have some beer that I need to use up. 
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Marquise
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« Reply #4 on: October 23, 2007, 01:59:49 PM »
Um, ok.  The beer at room temperature is causing a little problem. I keep putting one out on the counter. My husband keeps putting it back in the fridge!
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Ginger
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« Reply #5 on: October 25, 2007, 08:23:31 AM »
Quote from: Marquise on October 23, 2007, 01:59:49 PM
Um, ok.  The beer at room temperature is causing a little problem. I keep putting one out on the counter. My husband keeps putting it back in the fridge!

 rofl :1lmao:
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upyourcadillac
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« Reply #6 on: October 25, 2007, 09:48:48 AM »
Too funny Marquise! Guess you're going to have to hide it!
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Ginger
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« Reply #7 on: October 29, 2007, 08:52:16 AM »
Quote from: upyourcadillac on October 21, 2007, 05:28:55 PM
Be sure to tell me what you think. I haven't made it in awhile but I love it!

I made the beer bread last night.  It was very tasty.  Thanks for sharing the recipe.

Let me ask you a question.  Is the top supposed to be smooth?  Mine was bumpy.  I used homemade self raising flour, so I may should have taken a T of flour out.  The bread tasted great, I'll make it again. 
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upyourcadillac
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« Reply #8 on: October 29, 2007, 09:30:51 AM »
Yes, the top will be bumpy, uneven. It's just the way the bread is. It's not like a yeast-risen dough would come out. So sounds like it came out just the way it was supposed to.  smiley
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Ginger
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« Reply #9 on: October 29, 2007, 11:55:10 AM »
Quote from: upyourcadillac on October 29, 2007, 09:30:51 AM
Yes, the top will be bumpy, uneven. It's just the way the bread is. It's not like a yeast-risen dough would come out. So sounds like it came out just the way it was supposed to.  smiley

Great.  I'm a yeast bread baker, so I wasn't sure.  Thanks for letting me know I didn't mess it up.  smiley
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