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
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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