Beer Bread

This is comfort food for me. My mom made this bread all the time when we were growing up. Yesterday she told me she was making it and I could taste it. She gave me the recipe over the phone and I just had to make it, right then.

You don't bake bread you say? Well, start! There is nothing like homemade bread. This bread is SO EASY! There really is NO EXCUSE! No kneading, no rising....just mix and bake. It's really THAT easy.

The only thing you need is cheap beer. You know the can you have left over from a party because someone liked this cheap beer (not dark beer) and now you'll have that can until the next party? That beer.

Beer Bread

12 oz of beer
3 1/2 cups self rising flour
1/3 cup sugar
1 egg

Pre-heat oven to 350˚F. Mix all the ingredients together and pour into a greased and floured bread pan. I like to line the pan with parchment paper to make removal easier. Bake for 1 hour. The bread will be a beautiful golden color and sound hollow. When it looks done....it's done.

If you do not have self rising flour on hand (which I didn't yesterday) you can make your own.
1 cup flour, 1 tsp baking powder and 1/2 tsp salt. Make enough for the recipe above and you're set.

See, really no excuse.

Cornbread

Must be this rainy weather. The BMCC is in the mood for cornbread. It all started with one member coming home from Disneyland and asking for the Disneyland Cornbread recipe. Ask and you shall receive. Here are all the cornbread recipes I collected from that one inquiry. If I receive more I'll add them to the blog.

Let us know which is your favorite. They all sound wonderful.

Thanks BMCC! You're the best.


DISNEYLAND CORNBREAD
This recipe does not indicate what size baking pan is needed!

2/3 c. sugar
1 tsp. salt
1/3 c. butter (or margarine), softened
1 tsp. vanilla
2 eggs
2 c. flour
1 tbs. baking powder
3/4 c. cornmeal
1 1/3 c. milk

Combine sugar, salt, shortening and vanilla and mix 5 min. Add eggs
one at a time and beat 3 min.

Mix flour, baking powder, and cornmeal.

Add half of flour mixture to sugar mixture.

Add half of milk to flour and sugar mixture and mix.
Add remainder of milk and flour mixture and beat to blend.

Bake at 400 ° for 20 minutes or golden brown. Enjoy while warm
with butter; honey-butter (mix 2 tablespoons honey with 1/2 stick
softened butter); or your favorite jam or jelly.


ORANGE CORN MUFFINS

1 c. yellow cornmeal
1 c. all purpose flour
1/3 c. sugar
4 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
1 c. milk
1/4 c. vegetable oil
1 tbs. grated orange peel

Combine cornmeal, flour, sugar, baking powder, and salt. In another
bowl combine egg, milk, oil, and orange peel. Add to cornmeal
mixture, stirring just until moistened. Fill greased muffin tins 2/3
full. Bake at 425 ° for 13-15 minutes or until lightly brown.
Remove and serve warm. ****can substitute lemon peel ****can mix in
pecans Yields 12 muffins


CORN BREAD

2 boxes of "Jiffy" corn bread mix (made exactly per the box instructions)
add 1 can of cream-style corn to mix, bake as directed
(we use cup-cake pans and cup cakes cups). Yummmmmm!!!!!


BUTTERMILK CORNBREAD

1 cup flour
1 cup yellow, white or blue cornmeal
2 - 4 tablespoons of sugar
1 tablespoon baking powder
1/4 tsp. salt
1/4 tsp. baking soda
2 eggs
1 cup buttermilk
1/4 cup veg. oil

Pre heat oven to 425 degrees
In a large bowl whisk the dry ingredients. In another bowl mix the eggs, milk and oil. Add the wet to the dry and stir just enough to moisten most of it. You want lots of lumps! Pour into a greased 9 inch pan and bake for 20-25 minutes.

*If you are feeling southern today, pre-heat the oven with a cast iron skillet with a tsp. or 2 of bacon fat. Pour the batter in the hot pan. This will give you a nice crust. Mmmm

***and then the next day for breakfast you crumble some of the bread up, add a few spoons of blackberry preserves and pour some cream or milk on it. I love cornbread.