marmalady
Executive Chef
This is what I usually make, and sometimes gussy it up with sauteed onions and shredded sharp chedder:
QUICK BEER BREAD
3 cups self-rising flour
3T sugar
12 oz. beer or ale
Preheat oven to 350. Butter a bread pan. Mix everything together lightly, and bake for 1 hour. After 20 minutes, brush the top of the bread with melted butter, and repeat every 10 minutes til done.
I'd love to make this for the Thanksgiving weekend, but 3 of our guests are newly recovering alcoholics; the bread, when made with beer, has an absolutely lovely, 'beery' aroma when it comes out of the oven - something I'd like to avoid? Anyone have any ideas on a sub to use instead of the beer? A seltzer water, maybe? Don't want to use any of the sweetened carbonated drinks.
QUICK BEER BREAD
3 cups self-rising flour
3T sugar
12 oz. beer or ale
Preheat oven to 350. Butter a bread pan. Mix everything together lightly, and bake for 1 hour. After 20 minutes, brush the top of the bread with melted butter, and repeat every 10 minutes til done.
I'd love to make this for the Thanksgiving weekend, but 3 of our guests are newly recovering alcoholics; the bread, when made with beer, has an absolutely lovely, 'beery' aroma when it comes out of the oven - something I'd like to avoid? Anyone have any ideas on a sub to use instead of the beer? A seltzer water, maybe? Don't want to use any of the sweetened carbonated drinks.