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 - Whole Wheat

Someone gave me this recipe a few months ago and I loved it. A quick hearty bread that is great with chili, soups or sandwiches. Also great as toast. A little later today I'll post my friend, Sarah's Pimento Cheese recipe that is fabulous on this bread.

You may not have time to read all my "today's" postings, what with baking Beer Bread and making Sarah's Pimento Cheese, and that Chunky Apple Cake with Cream Cheese Frosting. Your day will be filled.

Beer Bread - Whole Wheat

1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
4 1/2 teaspoons baking powder
1 teaspoons salt
1/3 cup packed brown sugar
1 (12-fluid ounce) can or bottle of beer, room temperature

Preheat oven to 350 degrees F. Lightly grease a 9 x 5-inch loaf pan.

If you have a stand mixer, now is the time to use it, or use your hands.

In a large mixing bowl, combine the flour, whole wheat flour, baking powder, salt and brown sugar. Pour in the beer, stir until stiff batter is formed. Scrape dough into prepared loaf pan.

Bake in preheated oven for 50-60 minute, until toothpick inserted into center comes out clean.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.