You are here

Member since October 2007

Beer Bread!

What you need: 

3 cup flour (sifted)
3 teaspoon baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
1/4 cup sugar
1 (12 oz) can beer (I’ve used an Apricot Wheat)
1/8 to 1/4 cup melted vegan margarine + extra for brushing.

What you do: 

I believe I modified this recipe from Food Network.
1. Preheat oven to 375˚F.
2. Mix flour, baking powder, salt, and sugar very well.
3. Add margarine and beer, mix well, but not too much.
4. Pour into a greased and floured loaf pan.
5. Bake 50 minutes, brush top with margarine, bake additional 3 to 5 minutes until top is golden/light brown.
6. Cool 5-10 minutes, remove from pan and cool for at least 15 minutes more before cutting.
Optional:
- I usually add 1/4 cup raisins to mixture before baking.
- Walnuts or pecans might also be good to use.

Preparation Time: 
about 1 hour
Cooking Time: 
Servings: 
10-12
Recipe Category: 

SO HOW'D IT GO?

I'm about to attempt this bread... I'm going to try it with stella (left-over beer from last week) I hope it turns out alright! I'll let you all know  ::)

0 likes

so easy, and Oh so delish. Im in love :)

0 likes

Yummmmmmmmmbles. :hotforyou: Easiest bread on earth.

I added some dried herbs... and I didn't put any margarine in the batter, preferring instead to drizzle it all over the top, which bubbles down around the egdes and makes the crust all golden and chewy-crunchy.

It was a wee bit difficult to get out of the loaf pan. Next time I'll curb my impatience and let it cool/steam for a few minutes, which usually makes things let go of the pan much more easily.

0 likes

Pages

Log in or register to post comments

Fatal error: Allowed memory size of 134217728 bytes exhausted (tried to allocate 32 bytes) in /var/www/vegweb/includes/database/database.inc on line 2278