Thursday, October 11, 2007

Not Period - Beer Bread

I'm putting this here because someone's bound to ask me for the recipe and it's not appropriate for my medieval cooking mailing list.
Two sets of measurements here. Depends on what size bottle you have.

Beer Bread
4.5"x8.5" pan                       5"x9" pan
3 cups all-purpose flour 4 cups flour
3 teaspoons baking powder 4 tsp. baking powder
3 tablespoons sugar 4 Tbsp. sugar
1 12 ounce bottle of beer or ale 1 pint beer or ale
3 tablespoons butter, melted 4 Tbsp. butter, melted
Sift or mix dry ingredients in a large bowl. Add the beer and mix into a batter. Put into very well-greased loaf pan and pour the butter over the top. Bake at 350 degrees for 55-60 minutes. Cool for 10 minutes in pan then turn out and finish cooling on rack. This is too dry to successfully cut while warm, but it's so good it's worth the crumbles.

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