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Beer Bread I

Reviewed: Feb. 3, 2012
I was raised on Beer Bread....the simple way - Remember the number "3" - it takes 3 cups of flour (self rising, or make your own self rising by reading others reviews) - 1/"3" cup sugar - and one beer (your choice). I do like the idea of playing around with imports and ciders however I was always taught to take the beer out of the fridge early and let it go a little flat (a few hours) - Then bake at "3"50 for an hour. First "3"0 minutes let the course run.... the next "3" minutes baste with butter (real butter) on the top of the bread every 10 minutes.....full cooking time -1 hour - It is best served fresh out of the oven, however I have made croutons with my left overs and the family raves about those on salads.....Just another thought!!!! Enjoy!
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