My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, January 26, 2010

Beer Bread - White

Another beautiful day in paradise! It's 28 degrees and snowing like hell. If I can just blog through another six weeks I should be okay. Bear with me. I was not going to do another post today but I may do ten. I baked three cakes yesterday and put them in the freezer for back up. Made a pot of Hearty Turkey Noodle Soup, froze that in 2 cup containers, without the noodles, I'll add those when I use it. Gave two puppies a bath and feed my nephews cats twice. Oh! gave my brother lunch, Butter Bean and Cabbage Soup with the Garlic and Sun-Dried Tomato Corn Muffins. He loved it, but is to lazy to post a comment.

Instead of me complaining, lets make bread. Easy bread, no kneading, no rising. Dump, stir, bake and eat.

Beer Bread - White

3 cups self-rising flour
1/2 cup sugar
12-ounce bottle or can of beer, room temperature
2 tablespoon butter, melted

Preheat oven to 375 degrees F.

Butter a loaf pan (9 x 5-inch) and set aside. In a large bowl, combine the flour, and beer and mix well. The mixture should be sticky. Pour into loaf pan and bake 55 minutes. At the last 3 minutes of baking, remove from oven, brush the top of the loaf with butter and return to the oven for a few minutes.

Let bread cool in pan for about 10 minutes, remove to wire rack to finish cooling. You will not be able to let it cool so cut off a big hunk, butter it and enjoy.

1 comment:

  1. Honey, maybe you'd better back off on the coffee a bit - I'm just sayin . . .


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