Wouldn’t it be nice to serve a hot loaf of bread with dinner or with a salad for lunch? This is about the easiest recipe I know to satisfy your craving for homemade bread. This amount of ingredients makes one 9x5 in loaf but I like baking it in four small loaf pans so I can freeze one or two for later. Self-rising flour, which includes baking powder and salt, is essential to the recipe. I just recently made this with dark ale for a little more flavor but a plain old bottle of “Bud” taste just great. My friend Terry Scott tells me her family adds crumbled bacon to the mix. And adding a half cup of freshly grated cheddar cheese would also be a nice addition.
BEER BATTER BREAD
3-cups self-rising flour (Gold Medal)
8-Tablespoons melted butter, divided
Crumbled Bacon and /or grated cheddar cheese (optional)
Heat oven to 350° grease one 9x5 OR four 3x5 loaf pans. In a large bowl mix the flour and sugar together, add the beer and place in pan(s). Top with 4 Tablespoons melted butter and bake for 40 minutes for large pan and 35 for smaller pans. Half way through the cooking process top the loaf(s) with the remaining butter.
This is a very moist bread so be sure it is cook thoroughly. The best test is to see the edges coming away from the sides of the pan and of course using a cake tester poked in to the middle of the loaf.
The following is another fast and easy soup recipe to serve with crusty French bread and green salad during corn season or on a cold winter’s evening. I usually double this and always try and use fresh corn and fresh dill. Fresh dill can be chopped and frozen for future use. I prefer to use yellow and white corn if possible instead of the regular yellow corn. Great served in mugs for your backyard barbeque or super bowl party. Top with a sprinkling of cheddar cheese. Recipe can be doubled or tripled.
1-2 Yukon Gold or red Bliss potatoes, cooked and diced small
1-6 ounce can minced clams, with their juice
1-17 ounce can creamed corn
1-small can whole corn
2-cups half and half (or milk)
1 medium onion, diced
Butter and/or olive oil for sautéing
1-teaspoon dried dill OR 1-Tablespoon fresh dill
Salt and pepper to taste
Boil potato until fork tender, dice small and set aside. If using fresh corn, microwave and remove from cob. Heat butter and/or olive oil in pan and sauté diced onion until tender and slightly browned to release the sweetness. Add the canned clams, cream and whole corn, cooked potatoes and dill. Stir well and add enough of the half and half to form a soup-like consistency. Serves 4-6
FINALLY - LOVE IT, LOVE IT, LOVE IT... WAS CERTIANLY WORTH THE WAIT.....I WAS FINALLY GOING TO GO THROUGH MY SAVED MANHASSET PRESS RECIPES AND PUT THEM IN A BOOK OR SCAN THEM SO YOUR SITE WAS GREAT TIMING - I HAVE IT ALREADY DONE!
TERRY S. MANHASSET, NY
These rolls are so good! They call for a minimum amount of ingredients and deliver a maximum amount of flavor. Having hot bread with your meal is the best. They freeze beautifully but I doubt if you will be lucky to have any left. It is important that these rolls be cooked fully or the centers may be a bit soft. The tops may crack slightly but will not diminish their perfect taste.
9 ounces of cream cheese (one large 8-ounce and 2-Tablespoons from a small package)
2 1/2-cups all-purpose flour
1-cup butter (two sticks)
2 1/2-teaspoons baking powder
1-cup grated good cheddar cheese, grated (about 8-ounces)
3-dashed Tabasco sauce
Preheat oven to 350°. You can but this all together in the food processor or with a mixer. Make sure all the ingredients are at room temperature and soft. Place cream cheese in processor or mixer and mix until softened. Add all the other ingredients and form dough into a ball. Refrigerate for 2 hours and then split into 20 pieces, roll into balls and place on a parchment-lined cookie sheet. Place balls about one-half inch apart in 4 rows of 5 each and bake for 35-40 minutes until golden and cooked throughout.
Makes 20 rolls, serve warm