Here’s another recipe that will go in the pile of “Things to Try.” A recent visit from beloved friends, Amy and Brian, resulted in an awesome dinner that Brian made: yummy steak and mashed potatoes and, the topper, berries with whipped cream on top of his signature biscuits. That resulted in LOTS of self-rising flour for me and a need to get rid of some of it. So here goes!

Beer Bread

1 (12-oz.) bottle of beer
3 cups self-rising flour
⅓ cup white sugar
1 handful jack-and-cheddar cheese blend (optional)

Preparation: Grease two 9” x 5” loaf pans and preheat oven to 350-degrees.

1/ Technique 1: In a large bowl, mix flour and sugar. Add beer and continue mixing, switching to hands after a bit. Pour into loaf pan. Bake until top is crunchy.

2/ Technique 2: Mix flour and sugar. Add cheese and mix to combine. Add beer and mix to combine again. Split into two portions and let sit for half an hour, until doubled in bulk. Brush with butter and sprinkle with garlic salt halfway through baking. Repeat after removing from oven.

3/ In both instances: Mix until just moist. Be careful not to overmix!

4/ Beer guide: light beer – fresh, white bread taste; thicker lager – rich.

Servings: 1 loaf

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