October 3, 2016
Let me start this article giving props… The bruschetta recipe was shared with me by my bestie Steven. This recipe is one of the easiest thing I’ve ever made and shared with me by my friend Quaylene. Afterthought is such a fantastic thing in my life, guess I can’t complain too much at least I’m still remembering things just not in the manner or speed I am used to and still here to complain about it
I have been doing a little research to see if you can use something in place of the beer. If anyone has tried this drop me a note and let me know. I know not everyone has beer on hand. You can buy individual cans at Allsup’s or Stripes. My preference for meat is Budweiser, not sure why but I starting using it years ago, I’m sure others would render the same result. In this recipe I used what Mike had in the fridge. I actually use beer in several recipes. If you have never marinated meat, cooked a brat or used it when making Carne Adovada you are truly missing out. Yes, the alcohol does cook out, it just leaves the recipe with a more tender tasty result.
If you need to take food somewhere, have a filler for a meal or just enjoy bread this recipe is for you. My hubs does not enjoy bread like I do, but likes this one. Is it a woman thing? I think so. I can’t think of one woman I know who doesn’t enjoy fresh bread. Even if you don’t like beer (sign me up) the flavor is not detectable.
I made this one to go with a crock pot roast and fresh cantaloupe from the Veggie Shack. Super easy meal with a great flavor.
This recipe is so simple you can jot it in your recipe book.
BEER BREAD
3 C self-rising flour
¼-1/3 C. sugar
1 beer (your choice)
Preheat oven to 375
Mix all ingredients together (the dough will be very sticky)
Place in a loaf pan sprayed with oil or butter spray (I have forgotten this step and it still turns out)
Bake 45 min to 1 hr. depends on the oven.
Let cool and slice, of course serve with butter!
Voila’
