This recipe is an old standby that I’ve been making forever. With my kids all over the planet and cooking on their own, I thought I better put this one out into the world with them. It’s great – easy, fast and delish – the tender pork just makes it so good. It’s comfort food in our home. I prefer to use ‘tamari’ over ‘soya sauce’. It’s milder and available in gluten free – so try that if you aren’t a regular user of it – you’ll probably never use soya sauce again. Continue reading
Oh. Ma. Gah. I saw this recipe and it appeared so easy, I had to give it a try. This is another quick-bread, something you can throw together in literally, one minute. This bread is delicious eaten on it’s own with some butter….or butter and cheese…peanut butter…but I think it would be great served alongside a soup, stew or chili. I think I’ll try adding some cheddar into the flour mixture next time, before adding the beer. EASY. GOOD. TRY IT. It comes from this amazing cookbook – one of my all-time favourites: The Pastry Queen by Rebecca Rather. You can find it on amazon.
Texas-Style Beer Bread
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons sugar
1 (12-oz.) bottle good beer or ale
1/2 cup butter, melted
1) Preheat oven to 350 degrees F. Generously coat a 9 x 5-inch loaf pan with cooking spray. Place loaf pan on cookie sheet.
2) Whisk flour, baking powder, salt and sugar in a medium bowl. Make a well in the center and pour in beer. Stir with a wooden spoon until just combined. Do not over mix. The dough will be thick, heavy and sticky. Pour half of melted butter into a loaf pan. Spoon clumps of dough into pan. Pour remaining half of butter on top of dough.
3) Bake for 50 to 60 minutes, until golden brown. Top of loaf will be gnarled. Remove from pan and serve hot. Yield: 1 loaf or 10 slices.