I am addicted to anything bread; baked, broiled, fried, buttered – you can even bread about anything you want in your kitchen and, rest assured, I’d promote it.
Growing up, there were two bread recipes that fancied my taste buds – beer bread and homemade corn bread. Taught to me by my grandmother, Marjorie “Honey” Tench, I mastered the simple recipes quickly, and used to make loaf upon loaf of bread for the neighbors and other family members.
What you’ll need-
1 8 oz. can of beer (Any beer will do, but I usually use Budweiser because that is what I am accustomed to. No, this bread will not get you drunk or buzzed. So sorry).
3 cups self-rising flour
4 tablespoons of sugar
a tablespoon of butter
a small bowl
a bread pan
toothpick or fork
Mix the beer, flour and sugar in a bowl.
Lightly grease a bread pan.
Set oven to bake at 400 degrees for about 20 minutes.
When the top of the bread looks a little brown, stick a fork or toothpick in the middle. If it’s done, no bread will be left on the toothpick or fork.
Place butter in a bowl and microwave until melted.
While the bread is still in the oven, smother the butter all over the top of the bread and wait a few more minutes until the bread is a darker brown.
Take out of oven and let cool before you cut it. You don’t want it to crumble.
When bread is cooled, you should be able to drop it out onto a cutting board or plate and then flip it right side up.
What you’ll need:
1 cup corn meal
1 cup self-rising flour
1 cup water or milk
4 tablespoons sugar
iron skillet or bread pan
toothpick or fork
Stir in the corn meal, egg, flour and milk or water into a bowl.
Grease an iron skillet or bread pan and pour in mix.
Bake in oven at 350 degrees until brown on top.
Make sure the bread is done by sticking the toothpick or fork in the middle of the bread. If there is no bread on it, it’s done. Take bread out of oven and let cool before cutting.
With both of the recipes, anything can be added. If you prefer a sweeter side, add some berries or nuts. For spicier bread, chop up some peppers or onions and add those to the dish. Savor the flavor.
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