A quick bread recipe using a can of beer and self-rising flour. No kneading needed!
12 ounce bottle or can of beer, at room temperature
2 tablespoons sugar
3 cups self-rising flour
1 bottle beer for the cook!
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.
Yield: 1 loaf
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, ParveAdd a comment