Yield: 16 Servings
|12 ounces||Beer; at room temperature|
|3 cups||Self-rising flour|
From: Allison Kinkead <sasank@...> 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.
BTW, this recipe by Rozanne Gold was printed in the September 1996 issue of Essence magazine.
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, .