| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
Quick-brd, Sweet-brd |
1 |
Servings |
INGREDIENTS
|
|
—for the bread— |
| 3 1/2 |
c |
Flour |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Baking soda |
| 1 1/2 |
ts |
Baking powder |
| 1 |
|
Egg lightly beaten |
| 12 |
oz |
Oregon raspberry wheat beer |
| 1 |
tb |
Vegetable oil |
| 3/4 |
c |
Fresh raspberries |
| 1/3 |
c |
Brown sugar -for the sauce— |
| 1/4 |
c |
Raspberries |
| 1 1/2 |
oz |
Oregon raspberry wheat beer |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
Whisk ingredients for the bread together until just combined. Pour into 9
by 5 by 3-inch loaf pan and bake 35 to 40 minutes at 350 degrees.
Mash together sauce ingredients with a spoon and strain 1/2 of the sauce.
Add back into unstrained portion and drizzle over bread.
Courtesy of Chris Santos of Time Cafe
Recipe by: QUENCH SHOW #Q1A02
Posted to MasterCook Digest V1 #308 by 4paws@netrax.net (Shermeyer-Gail) on
Oct 10, 1997
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