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Crusty Beer Bread PDF Print E-mail

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A quick bread recipe using a can of beer and self-rising flour. No kneading needed!

Ingredients:

12 ounce bottle or can of beer, at room temperature
2 tablespoons sugar
3 cups self-rising flour

1 bottle beer for the cook!

Directions:

Preheat oven to 350 degrees.  Combine ingredients, mixing only until  there are no traces of dry flour; do not over mix.

Place dough in greased 9 x 5-inch loaf pan and bake 50 to 60 minutes (top will be crusty).

Remove from pan and cool on a rack.

Notes:

Yield: 1 loaf
Parve

Variations:
•  Light beer can be used for fewer calories. Can also use imported beer or heavy ale for a more distinct taste.
•  Brown sugar or molasses instead of white sugar.
•  Can also toss in caraway seeds for a mild rye bread flavor.

Recipes: Breads, Quick Bread, Beer, Kosher, Parve

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