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Beer Bread

Recipe by William P. (Cookie) Luke, Chef de Cuisine

Ingredients:

 
bullet3 Cups Self-rising flour
bullet3 Tbsp. White sugar
bullet1 12oz. can Regular beer at room temperature
(Do not use Light Beer)

Kitchen Oven Method:
  1. Mix ingredients in a bowl. Pour batter into greased loaf pan.
  2. Bake in 350 deg F preheated oven for 1 hour.
  3. Remove from loaf pan at end of baking time. Allow to cool 10 minutes.
  4. Coat all sides with butter.* Slice and serve.
Note: Store in plastic wrap or plastic bag to maintain softness.

Dutch Oven Method:
  1. Mix ingredients in a bowl. Pour batter into a preheated greased 10" Dutch oven.
  2. Bake for 1 hour at 350 deg F. Remove from heat.
  3. Remove lid and allow to cool 10 minutes.
  4. Remove from Dutch oven and coat all sides with butter
  5. 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: rcox@mail.lcc.whecn.edu

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

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