Greetings, and welcome to my table. My virtual table that is. Today’s exercise calls for me to relay to you my favorite recipe. At day number twenty-seven of thirty-one we are getting towards the end, and I can’t say I am too sad. As can be seen by doing exercises like “your favorite recipe”, I think the author of this series may have run out of ideas long before the end. Kind of like running out of life before your dead. Anyway, on to the recipe.
Now, since I listed my wife’s salsa as my favorite food a few days ago you may be expecting the recipe for that. Well too bad! I am not giving it to you. And beside, it is not my recipe, it is hers. The recipe I am going to give you is actually mine. It is one I bake. I would list my recipe for carnitas, but I can’t find it. Sorry. So instead you get my recipe for beer bread – the one I have made since I was a teenager. Way back in those days this bread was about the only reason my parents would allow alcohol in the house. We would buy one can at a time specially just for making the bread.
3 cups self-rising flour*
3 tablespoons granulated sugar
1 (12-ounce) can of beer
1. Preheat oven to 350*F
2. Lightly grease or spray a 9 x 5 x 3-inch loaf pan with nonstick cooking spray.
3. Combine all ingredients, mixing well.
4. Pour into prepared loaf pan and bake for 1 hour.
Makes 1 loaf.
*Or you may substitute with 3 cups all purpose flour, 3 teaspoons baking powder and 1 1/2 teaspoons salt.
There you have it, my recipe for beer bread. And don’t worry, the process of cooking gets rid of all the alcohol. Unless you buy lots of extra beer like I do! You can also make the bread with dark beers or ales. The type of beer you use will certainly have a large influence on the flavor of the final product. Warm it is great with just butter. Later, when it has cooled, this bread will make a fantastic sandwich too.