All we had in the house was self-rising flour. So I went on a search through my flour binder and came up with this. It was good, used Yuengling beer, but next time will try with a different beer.
2 Ingredient No-Knead Beer Bread
2 2/3 cups self-rising flour
12 oz. beer, freshly opened, chilled or at room temperature
1. Heat oven to 375F. Lightly grease a 9 x 5 x 3" loaf pan.
2. Put flour in a medium bowl. Add beer and stir with a rubber spatula just until mixed and flour is moistened completely. Scrape into prepared pan.
3. Bake 50 to 55 minutes until top is lightly browned, sides pull away from pan and pick inserted near center comes out clean.
4. Cool in pan on a wire rack 5 minutes, then turn out on rack to cool. Makes 1 loaf
Source: W. D. 3-3-05
2 Ingredient No-Knead Beer Bread
2 2/3 cups self-rising flour
12 oz. beer, freshly opened, chilled or at room temperature
1. Heat oven to 375F. Lightly grease a 9 x 5 x 3" loaf pan.
2. Put flour in a medium bowl. Add beer and stir with a rubber spatula just until mixed and flour is moistened completely. Scrape into prepared pan.
3. Bake 50 to 55 minutes until top is lightly browned, sides pull away from pan and pick inserted near center comes out clean.
4. Cool in pan on a wire rack 5 minutes, then turn out on rack to cool. Makes 1 loaf
Source: W. D. 3-3-05
