Beer Bread
Recipe by William P. (Cookie) Luke, Chef de Cuisine
Ingredients:
- 3 Cups Self-rising flour
- 3 Tbsp. White sugar
- 1 12oz. can Regular beer at room temperature
(Do not use Light Beer)
Kitchen Oven Method:
Mix ingredients in a bowl. Pour batter into greased loaf pan.
Bake in 350 deg F preheated oven for 1 hour.
Remove from loaf pan at end of baking time. Allow to cool 10 minutes.
- Coat all sides with butter.* Slice and serve.
Note: Store in plastic wrap or plastic bag to maintain softness.
Dutch Oven Method:
- Mix ingredients in a bowl. Pour batter into a preheated greased 10" Dutch oven.
- Bake for 1 hour at 350 deg F. Remove from heat.
- Remove lid and allow to cool 10 minutes.
- Remove from Dutch oven and coat all sides with butter
- Slice and serve.
Note: Store in plastic wrap or plastic bag. This will keep it soft.
Heat Placement: 10" Dutch oven
-8 briquets underneath + 12 briquets on top = 350degF.
-Use 2/3rds rule: After 2/3rds of the total baking time,
remove the coals from the bottom and place on top.
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Al Durtschi, E-mail: mark@waltonfeed.com
Home Page: http://waltonfeed.com/
All contents copyright (C) 1997, Al Durtschi. All rights reserved.
Recipes remain the property of those who submitted them.
Revised: 7 Jul 99