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Have to credit Texas friend Gatogordo for this fine recipe.
I used Widmer Drop Top Amber for the beer.
I absolutely love this recipe, assuming you've got warm beer on hand, it takes less than 15 minutes from start to oven and about an hour from components to warm bread in hand. Now that's my kind of recipe, especially when the end product is SOOOOOO good.
Frank's Beer Bread
....you must follow the directions to the letter or the dough will come out heavy instead of crisp.
Ingredients:
1) 3 Cups self-rising flour (my note: we don't normally keep self-rising flour on hand, if you're got the same problem, not to worry, simply remove 2 teaspoons (or don't, it's not that critical) from a CUP of your regular flour and add 1 1/2 teaspoon of baking powder and 1/2 teaspoon salt. Be sure it is mixed well and Voila, one cup self-rising flour.)
2) 3 tablespoons granulated sugar
3) 1 12 oz can of your favorite beer (warm)(my note: by warm he means basically room temp, not heated. We had some Bud, we used the other day which was in the garage and was about 40 degrees, I stuck a bottle of it in my pocket until it warmed up to slightly cool feeling and used it with no problems)(second note: a heavier ale or stout might well change flavor of bread slightly, we haven't tried it and I kind of believe in drinking good beer, not cooking with it, but I might try it in the future)
4) 2 tablespoons butter
Mix everything except butter in a large bowl until the ingredients are perfectly blended. Do not overmix the dough, you just want it smooth. Grease and flour a 9x6 loaf pan (my note: we don't have a 9x6, we use two smaller ones we bake banana bread in, works fine) and put blended dough mixture into pan.
Next melt butter and pour it over dough, just dribble, don't push it into mix. Cover dough with plastic wrap and let stand on countertop at room temperature for 5 minutes to rise.
Then remove plastic wrap (my note: that's added from Frank's recipe for the very literal among us
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, otherwise you will have plastic crust bread
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) and put into preheated oven at 375 degrees. Bake for 45 to 50 minutes until golden brown and crusty on top. Best eaten right out of oven, piping hot.
It doesn't get much better. To quote Frank, "You talk about good!"
I used Widmer Drop Top Amber for the beer.
I absolutely love this recipe, assuming you've got warm beer on hand, it takes less than 15 minutes from start to oven and about an hour from components to warm bread in hand. Now that's my kind of recipe, especially when the end product is SOOOOOO good.
Frank's Beer Bread
....you must follow the directions to the letter or the dough will come out heavy instead of crisp.
Ingredients:
1) 3 Cups self-rising flour (my note: we don't normally keep self-rising flour on hand, if you're got the same problem, not to worry, simply remove 2 teaspoons (or don't, it's not that critical) from a CUP of your regular flour and add 1 1/2 teaspoon of baking powder and 1/2 teaspoon salt. Be sure it is mixed well and Voila, one cup self-rising flour.)
2) 3 tablespoons granulated sugar
3) 1 12 oz can of your favorite beer (warm)(my note: by warm he means basically room temp, not heated. We had some Bud, we used the other day which was in the garage and was about 40 degrees, I stuck a bottle of it in my pocket until it warmed up to slightly cool feeling and used it with no problems)(second note: a heavier ale or stout might well change flavor of bread slightly, we haven't tried it and I kind of believe in drinking good beer, not cooking with it, but I might try it in the future)
4) 2 tablespoons butter
Mix everything except butter in a large bowl until the ingredients are perfectly blended. Do not overmix the dough, you just want it smooth. Grease and flour a 9x6 loaf pan (my note: we don't have a 9x6, we use two smaller ones we bake banana bread in, works fine) and put blended dough mixture into pan.
Next melt butter and pour it over dough, just dribble, don't push it into mix. Cover dough with plastic wrap and let stand on countertop at room temperature for 5 minutes to rise.
Then remove plastic wrap (my note: that's added from Frank's recipe for the very literal among us
It doesn't get much better. To quote Frank, "You talk about good!"
