Teardrops n Tiny Travel Trailers

2 2/3 cups self rising flour
1 12 oz can of beer

mix and bake 30 to 45 min 350'

great taste...

phlyfish wrote:2 2/3 cups self rising flour
1 12 oz can of beer

mix and bake 30 to 45 min 350'

great taste...

Does the brand matter. I think I will try this.

Miriam C. wrote:

phlyfish wrote:2 2/3 cups self rising flour
1 12 oz can of beer

mix and bake 30 to 45 min 350'

great taste...

Does the brand matter. I think I will try this.

Miriam,

I would put in a beer that you like to drink, though different beers give different tastes. I do not think a stout or porter would work but an amber or even Budwiser should give a good taste.

au contraire...make it with a wheat flour and Guinness and it's awesome with a good hearty soup like a minestrone or a split pea or bean and bacon.

Gaelen wrote:au contraire...make it with a wheat flour and Guinness and it's awesome with a good hearty soup like a minestrone or a split pea or bean and bacon.

The problem, is that I would not waste a good stout or porter on Bread when you could drink it( I happen to like stouts and Porters(Santa's Butt). But also they also have a heavy chocolate taste and for bread I like something a little lighter that makes a good sanwich as well as eating it plain.

LOL...Rick, I love a good stout, too, but can no longer really drink it. Beer batter bread lets me enjoy that taste without the alcohol content.

I have had it made with hams, tasted good, I drink Fat Tire and the bread rocked with it. I am trying different typse of beer to see what is best. I friend just showed me the recipie (sp) and can't wait to try it in the dutch...especially camping this summer...

Tried this beer bread.
For this recipe I used wheat floor and Heineken beer. Tasted great.

Mom's cookbook ~~~

3 cups self rising flour
3 tbsp sugar
1 12 oz can of beer

Mix and bake at 375 degrees 40 to 45 minutes or until golden brown

The darker the beer the better it is in my estimation.
I generally grab michelob dark to cook with.
leave out the sugar and add a tbsp old fashion molasses for a different flavor.
Don't let this tiny loaf fool you it is heavy and real filling. As has been said it's great with soups.

uuummmmm beeeeeerrrrrrrrr

Do you think it would turn out as well in a D.O.?

Mike...

working a new job so I haven't tried it in a DO. I don't see why it would be any different in a DO than at home. I suspect that once out of the DO at camp it won't last long....

Mike,
In a DO you can do this easily, but a wise man would use a foil loaf pan inside the DO, well-greased. Otherwise what you get is the world's biggest yeast biscuit, and the bread over-bakes a bit so it's very crumbly.
(Um, yeah, that would be the voice of experience. )

I cooked this in a 10" dutch oven and I used non-alchololic beer. Kenny and I both really liked it.

I made it with Sam Adams Cherry Wheat. Very very good................