This turned out really well and was very easy to make. The ingredients can be found in nearly any kitchen right now:
◦3 cups self-rising flour
◦3 tablespoons granulated sugar
◦12-ounce can or bottle of beer
◦2 tablespoons butter, melted
With something that easy, you might as well give it a try, right? Here's how mine went.
Note: the original recipe calls for self-rising flour. If you do not have this, simply remove 2 teaspoons from each cup of flour and add 1.5 teaspoons of baking powder and half a teaspon of salt for each cup of flour:
Here are the goods, minus the flour:
Since I had no self-rising flour, I "made" some with the baking powder and salt. After mixing in the sugar and stirring everything around thoroughly, I added the beer:
And mixed all together to form a very soft, moist dough. I didn't have any loaf pans handy, I formed a roundish loaf and set it into a warm Dutch oven that I had brushed with a small amount of melted butter, and then dribbled the 2 tablespoons of butter over the top:
I covered the dough and let it rest for a few minutes while the oven finished pre-heating.
To actually bake the bread, I decided to use a method similar to to what I used when I made my Irish soda bread:
http://foodsoftheworld.activeboards....ish-soda-bread
I set the lid of the Dutch oven (heated to 350 degrees) on top, and put everything into the oven for 30 minutes. When that time had elapsed, I removed the lid and baked an additional 15-20 minutes. By this time, the house was filling with some great fresh-baked-bread aromas!
When the time was up, I set the loaf on a rack to cool for a few minutes:
Sure looks good to me!
I deviated from the usual procedure a bit, so I wasn't sure what to expect, but this turned out really well, I think. Normally, it is baked in a loaf pan, but this seemed to work fine:
When I tried it, I was immediately rewarded with a delicious, satisfying bread that was crusty on the outside and tender inside, just like bread should be. It tasted great and is even better buttered. I can only imagine how good it would be sopping up gravy or stew!
Two suggestions for the future:
a) The Bud Light worked fine, but a fuller-bodied beer would probably be better. I'd suggest trying your favourite microbrew with this!
b) Maybe it was the Dutch oven, but the bread seemed to bake a little too fast on the bottom before the top could develop. It might be worth it to try a higher temperature, say 400 or 425, but I am not sure what the baking time would be.
In all, this was a great success, and I will make it again. I strongly recommend to all that you try it!
◦3 cups self-rising flour
◦3 tablespoons granulated sugar
◦12-ounce can or bottle of beer
◦2 tablespoons butter, melted
With something that easy, you might as well give it a try, right? Here's how mine went.
Note: the original recipe calls for self-rising flour. If you do not have this, simply remove 2 teaspoons from each cup of flour and add 1.5 teaspoons of baking powder and half a teaspon of salt for each cup of flour:
Here are the goods, minus the flour:
Since I had no self-rising flour, I "made" some with the baking powder and salt. After mixing in the sugar and stirring everything around thoroughly, I added the beer:
And mixed all together to form a very soft, moist dough. I didn't have any loaf pans handy, I formed a roundish loaf and set it into a warm Dutch oven that I had brushed with a small amount of melted butter, and then dribbled the 2 tablespoons of butter over the top:
I covered the dough and let it rest for a few minutes while the oven finished pre-heating.
To actually bake the bread, I decided to use a method similar to to what I used when I made my Irish soda bread:
http://foodsoftheworld.activeboards....ish-soda-bread
I set the lid of the Dutch oven (heated to 350 degrees) on top, and put everything into the oven for 30 minutes. When that time had elapsed, I removed the lid and baked an additional 15-20 minutes. By this time, the house was filling with some great fresh-baked-bread aromas!
When the time was up, I set the loaf on a rack to cool for a few minutes:
Sure looks good to me!
I deviated from the usual procedure a bit, so I wasn't sure what to expect, but this turned out really well, I think. Normally, it is baked in a loaf pan, but this seemed to work fine:
When I tried it, I was immediately rewarded with a delicious, satisfying bread that was crusty on the outside and tender inside, just like bread should be. It tasted great and is even better buttered. I can only imagine how good it would be sopping up gravy or stew!
Two suggestions for the future:
a) The Bud Light worked fine, but a fuller-bodied beer would probably be better. I'd suggest trying your favourite microbrew with this!
b) Maybe it was the Dutch oven, but the bread seemed to bake a little too fast on the bottom before the top could develop. It might be worth it to try a higher temperature, say 400 or 425, but I am not sure what the baking time would be.
In all, this was a great success, and I will make it again. I strongly recommend to all that you try it!
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