super easy bread

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super easy bread

Postby phlyfish » Thu Dec 27, 2007 11:08 pm

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

mix and bake 30 to 45 min 350'

great taste...
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Re: super easy bread

Postby Miriam C. » Fri Dec 28, 2007 3:03 pm

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. 8) :lol: I think I will try this. :thumbsup:
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Re: super easy bread

Postby rbeemer » Fri Dec 28, 2007 4:01 pm

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. 8) :lol: I think I will try this. :thumbsup:

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.
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Postby Gaelen » Fri Dec 28, 2007 5:26 pm

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. ;)
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Postby rbeemer » Fri Dec 28, 2007 6:52 pm

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.
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Postby Gaelen » Sat Dec 29, 2007 8:38 am

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. :thumbsup:
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Postby phlyfish » Sat Dec 29, 2007 3:39 pm

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...
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Postby SmokeyBob » Mon Dec 31, 2007 10:34 pm

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

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Postby bobhenry » Tue Jan 01, 2008 3:01 am

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.
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Postby big earl » Tue Jan 29, 2008 4:19 pm

uuummmmm beeeeeerrrrrrrrr
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Postby mikeschn » Tue Jan 29, 2008 5:31 pm

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

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Postby phlyfish » Fri Feb 01, 2008 3:52 pm

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....
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Postby Laredo » Sat Feb 02, 2008 12:05 pm

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. :o )
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Postby Eunice » Mon Feb 11, 2008 10:52 am

I cooked this in a 10" dutch oven and I used non-alchololic beer. Kenny and I both really liked it.
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Postby RCHAPMAN » Mon Feb 11, 2008 5:30 pm

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