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*** A WORD FROM THE KITCHEN ***
One of my favorite parts of any dinner is the bread. That's
why I can't see myself ever adopting a carb-free lifestyle...
I enjoy it too much. This is a LIGHTER BEER BREAD that is not
only good sliced into a slab with a meal but also cut up into
cubes to go with spinach dip and other favorites. With the big
football games approaching you may want to try a loaf of this
with half-time.
(TIP: try adding 1/2 cup chopped jalapenos and/or 1/2 cup
shredded Cheddar cheese for a neat variation).
Enjoy! Marzee
mailto:mz@gophercentral.com
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RECIPE: BEER BREAD ON THE LIGHTER SIDE
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INGREDIENTS:
3 cups self-rising flour
2 Tbsp sugar
1 can lite beer, room temperature
1 egg, beaten with 1 Tbsp water
DIRECTIONS:
Mix flour, sugar, and beer. Pour mixture into a nonstick
bread pan which has been coated with nonstick spray. Let
sit 15 minutes to rise. Brush top with egg/water mixture.
Bake at 375 degrees for about an hour.
Yield: 16 Servings
Category: Breads
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- Best of Bizarre News II (Uncensored)
- Corporate Soul
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MARZEE's CORNER
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TIPS FOR HOME-BAKED BREAD:
If you'll be using your bread within a few days, wrap the
loaf so that it's airtight and store at room temperature.
If the loaf is made with perishable ingredients, like meat
or cheese, wrap the bread and store it in the refrigerator.
Breads that aren't made with perishable ingredients should
not be stored in the refrigerator; it will make the bread
become stale more quickly.
If you'll be keeping your bread for more than a few days,
seal the loaf in a freezer-proof bag. The bread will keep
in the freezer for up to 3 months.
Thawing frozen bread will take about 2 to 3 hours at room
temperature. If you slice your bread before freezing, you
can toast it straight out of the freezer.
To warm bread, wrap loaf in foil and heat in a 350-degree
oven for 15 to 30 minutes. Unwrap bread in the last 5 minutes
to produce a crisp crust. Thaw frozen bread thoroughly before
warming in oven.
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