Mmmmmm!
Fall weather is so awesome for roasted veggies. I’ll NEVER make ‘mushy’ Butternut Squash again, after roasting chunks of it with olive oil, salt, pepper and garlic. *DROOL*
My Beer Bread recipe is really simple and always turns out great:
3 Cups self-rising flour*
1/2 cup sugar
1 12oz. can or bottle of beer
Pre-heat oven to 350 degrees
Combine above ingredients until blended; it will be a sticky dough. Place in lightly greased loaf pan and bake for 50 minutes.
1/4 cup butter, melted (1/2 stick)
Take bread out of oven and pour melted butter over the loaf. Return to oven and bake another 5-10 minutes.
*If you don’t use self-rising flour, add 1&1/4 tsp. baking POWDER for each cup of flour, (3&3/4 tsp. for this recipe.)
Eat this bread WARM with soups or stews. And in the morning? Toasted for Breakfast or Tea Time later in the day it’s a real treat.
The DARKER the beer you use, the yummier this bread is; I really like it with a ‘red’ such as Leinie’s. If you have Miller Lite to use up (the cr@p your idiot BIL brings over, LOL!) you’ll have a lighter loaf which is much more sweet.
Lienie’s?
Ahh Wisconsin...
Maybe my problem is not using a dark beer. I drink the Guinness, and haven’t cooked with it ;-)