Beer Bread #4
Last updated 6/12/2012 1:08:13 AM. Recipe ID 34586. Report a problem with this recipe.
Title: Beer bread #4
Yield: 16 Servings
6 tb Sugar
12 oz Beer; at room temperature
3 c Self-rising flour
From: Allison Kinkead
Date: Tue, 20 Aug 1996 09:54:46 -0400 (by Rozanne Gold)
Heat oven to 350F. In medium-size enamel pot over medium heat, cook
sugar until caramelized and light-brown in colour; remove from heat.
Slowly pour in beer; liquid will foam and bubble. Mix well with
wooden spoon until all sugar is dissolved. In large bowl, combine
flour and 1 teaspoon salt (if desired); slowly pour in liquid. Mix
until ingredients are incorporated and dough is smooth. Place dough
in 9-inch nonstick loaf pan. Bake until toothpick inserted into bread
comes out clean, about 1 hour. Remove bread from oven and let cool on
rack. Makes one loaf; 16 slices.
Per slice: 110 calories, 2g protein, 0g fat, 23g carbohydrate, 299mg
sodium, 0mg cholesterol
Notes: In order to dissolve the sugar I had to keep the beer & sugar
mixture over medium heat while stirring. Let me know if you run into
the same problem. This bread was very flavorful. Gold recommends that
people experiment with various types of beer, stout and ale.
Didn't find the recipe you were looking for? Search for more here!