About
when I want something quick to eat :)
I don't know why, but this seems to always be the bread I will make to eat on Sunday nights :) Don't ask---I'm a reverend's daughter, and I'm making beer bread, but there you go! It's kind of a "take off" from Indian Fry Bread (I'm originally from Arizona, so Oldham Tash every year held glorious fry bread for me)---I made it up in my head!
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Agnes S. added Stove Top Beer Bread to Edibles
14 Jun 16:41
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23 Sep 21:38
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10 Jul 01:36
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20 Dec 00:18
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29 Jul 01:41
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14 Apr 12:18
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Step 1Basically, you mix 2 cups of white flour, a pinch of salt, a pinch of sugar (to taste), 1 heaping tsp. of baking powder, 1-2 cups of cold water, and about 1/2 bottle of beer. I used the Sierra Nevada Pale Ale, but you can use any beer. Here it is in the bowl (which happened to be the only bowl that was clean!). Mix it well---it'll be sticky :)
NEW NOTE (12/21/08)---I substituted Rice Flour and the batter came out WAY SMOOTHER!!
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Step 2You then grease a pan (either with non-stick spray or butter---I used butter because that was what we had), and drop forkfuls or spoonfuls of batter into the skillet. Then cook it just like you would a pancake (I tend to like mine a little doughy, my husband prefers them crispy). If you want it flat, just smooth the batter out---I like mine thick :)
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Step 3Then they're done :) As you can probably ascertain, I'm not the greatest of cooks, but I do love to cook, and these aren't perfect, but seldom anything that I make ever is! That's the *fun* of it, I guess :)
I just made these with Shiner Commerator (100 anniv. beer for a texan beer) and wow!
I did use a bottle though and had to add more flour....it was kinda cake like before I did.
Thank you for this awesome receipe!