Kitchen fail? Mine tend to happen when I try a new recipe, especially when I am using friends as Guinea pigs. My friend, Nancy Naigle, just encountered one when she tried to bake with old yeast in her bread machine. Smelled yummy, but the results were more like a brick than a fluffy loaf.
So I’m posting this Emergency Beer Bread recipe for her!
- 1 – 12 ounce can beer (I like a good amber, but you could go with something crappy like Coors Light if that’s all you have around)
- 2 cups self-rising flour
- 3 Tablespoons sugar
Mix sugar and flour. Then pour in beer and mix lightly. It will foam up, so don’t be alarmed and try to slurp off the suds. You need ’em in the bread! Bake at 375F in a metal pan or 350F in a glass pan for about 30 to 45 minutes. Mine usually takes the 45 minutes because I have a glass loaf pan. Remove from oven, drizzle with butter and beat back your family so you can have the first slice. Or the whole darn loaf!
