Quick And Easy Beer Bread

INGREDIENTS

INSTRUCTIONS

by Rozanne Gold  Heat oven to 350F.  In medium-size enamel pot over
medium heat, cook  sugar until caramelized and light-brown in colour;
remove from heat.  Slowly pour in beer; liquid will foam and bubble.
Mix well with  wooden spoon until all sugar is dissolved.  In large
bowl, combine  flour and 1 teaspoon salt (if desired); slowly pour in
liquid. Mix  until ingredients are incorporated and dough is smooth.
Place dough  in 9-inch nonstick loaf pan. Bake until toothpick inserted
into bread  comes out clean, about 1 hour. Remove bread from oven and
let cool on  rack. Makes one loaf; 16 slices.  Per slice: 110 calories,
2g protein, 0g fat, 23g carbohydrate,  :          299mg sodium, 0mg
cholesterol  Notes:  In order to dissolve the sugar I had to keep the
beer & sugar  mixture over medium heat while stirring.  Let me know if
you run into  the same problem.  This bread was very flavorful.  Gold
recommends  that people experiment with various types of beer, stout
and ale.  BTW, this recipe by Rozanne Gold was printed in the September
1996  issue of Essence magazine. >From: Allison Kinkead
<sasank@unx.sas.com> From: Bread-Bakers Archives:
ftp.best.com/pub/reggie/archives/bread/recipe

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 110
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 280.5mg
Potassium: 34.9mg
Carbohydrates: 22.9g
Fiber: <1g
Sugar: 4.8g
Protein: 2.4g