On 3/10/2013 5:22 AM, Janet Wilder wrote:
>
> I don't think that using a can of soda to make a quick bread allows one
> to name it "soda bread" :-) That's another thing altogether.
>
> You can make your recipe even better by ditching the crap-loaded pancake
> mix and using 3 cups of self-rising flour instead.
>
> My classic "beer bread" recipe is 3 cups of self-rising flour, 2
> tablespoons (more or less to taste) of sugar and a can of beer. Stir it
> together and place in a greased loaf pan. Bake at 350 until golden.
> Allow to cool before slicing.
>
> This is a nice dense bread that goes well with a bowl of chili or stew.
>
> I have dressed it up with a sugar and cinnamon topping and called it
> "coffee cake" or added herbs and cheeses. Very versatile recipe.
>

I made some last night. The beer was some stout which was kind of bitter
so I used a bit of brown sugar to counteract this. It was dressed up
with some cheese and jalapeno peppers and baked in a large frying pan. I
had some this morning and was marveling at how this quick bread is a
dead ringer for a yeast risen recipe. I mixed it a bit longer than I
normally would for a quick bread that gave it a chewy texture which, in
this case, is appropriate. Thanks!