Gee, another year gone. Tell us what you are baking...
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Thanks, Cheryl. "My" recipe isn't mine. It's so easy you don't need a recipe. I must have read about seven different versions, and used two different ones. (This was the second time I made beer bread.)
Basically, sift your flour, then measure out 3 cups, using a scoop or spoon and not by dipping into the flour with the measuring cup. You do not want it packed down. Add 1 TBSP of baking powder, 1 tsp of salt, and anywhere between 3 TBSP and 1/2 cup sugar. This one got 1/4 cup. Then pour in 12 ounces of beer - canned or bottled. (You will taste beer flavor, so if you want a very subtle flavor use something *meh* like a Natural Light. This one got an old bottle of wheat beer from Williamsburg and had to be at least 5 years old. Didn't smell musky when I opened it, and the bread tasted fine.) You also need melted butter - again, a wide range of measurements over the range of recipes. Low end was 2 TBSP, high was 1/2 cup. Add the butter to the batter if you want a soft crust, pour it over for a crisp crust.
I've also seen recipes that call for "3 cups self-rising flour". But this recipe called for 3 cups flour, plus measures of the salt and baking powder. It was a bit on the heavy side. Not real heavy, but next time I'll remove an equivalent amount of flour with what the measurements for the baking powder and salt are and see how that goes.
I'll clean this recipe up and post it in the bread sub-forum. Look for it late tonight or sometime tomorrow.
BTW, Pampered Chef sells a box mix for beer bread. Includes the dry products, but you still need to add your own beer and butter. Cost? $5.99! I can make at least a half-dozen loaves for that money. Sheesh.
Thank you GG, for your very informative post! Actually, I have thought about getting a bread machine, and after reading more and more about how fun and easy it is, I'll be looking into it. I have a lot of time on my hands and learning to make bread would be a fun and productive way to spend some of it.
Off to browse Amazon...
I am doing pull apart orange rolls. This is a recioe I have tried off and on for 30 yesrs. My grandma used to buy these rolls at the local bakery. It is the glaze that has been a struggle. This tine I am doing simple syrup made with fresh orange juice, zest, orange extract and sugar. We'll see.