| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bread |
16 |
Servings |
INGREDIENTS
| 6 |
tb |
Sugar |
| 12 |
oz |
Beer; at room temperature |
| 3 |
c |
Self-rising flour |
INSTRUCTIONS
From: Allison Kinkead <sasank@unx.sas.com>
Date: Tue, 20 Aug 1996 09:54:46 -0400
(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.
Digest eat-lf.v096.n128
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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