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Old 03-11-2007, 07:21 PM   #1
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A silly question about rising, please help

I've been cooking for a few years and it's recently become my passion. I have never actually baked anything. Bachelor living alone, so figured I might as well learn to cook.

So I thought I'd try my hand baking. It's not going so well. I found recipe on foodnetwork.com for beer bread. Here's the recipe.

3 cups self-rising flour
1/2 cup sugar
12 ounces beer
2 tablespoons melted butter

Preheat the oven to 375 degrees F.
Butter a loaf pan and set aside. In a large bowl, combine the flour, sugar, and beer and mix well. The mixture should be sticky. Pour into the loaf pan and bake for 55 minutes. At the last 3 minutes of baking, remove from oven, brush the top of the loaf with butter and return to oven.

Followed the recipe to a tee first loaf with a Yuengling Lager and added coriander seeds as I thought it might it might offest the the sugar a bit with an earthy tone. Tasted great, still al little sweet, but it didn't rise. :( So I tried again wondering if I acidently used my regular flour instead of self rising. Used less sugar this time, waiting for it to cool, but again didn't rise.

So, recognizing I have never baked anything before, what am I doing wrong? Do I have to let the dough sit in the pan for a while? Or is it supposed to rise in the oven? Or does it rise when it's done? (wouldn't make sense to me). Or is this supposed to be a flat bread? I feel a tad silly.

I read elevation matters. It's about 65 degrees today slightly humid. I'm in the foothills of the Smokey mountains in upstate Greenville SC.

My thanks in advance.

Rabyn

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Old 03-11-2007, 07:33 PM   #2
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Rabyn, self rising flour has baking powder added to it. If your flour is old, the baking powder may have lost its "oomph". Try adding a 1/2 tsp of baking powder to the recipe and see if that helps.
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Old 03-11-2007, 07:40 PM   #3
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Thanks for your reply.. but do I need to let the mixture sit for a while before baking?

Rabyn
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Old 03-11-2007, 07:46 PM   #4
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You shouldn't. You only need to do that if there is yeast that needs to rise the dough. A beer batter shouldn't need it. This bread likely won't rise very high, but it should rise a bit.
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