TWO INGREDIENT "NO KNEAD" BEER BREAD
2 2/3 c. self-rising flour
1 can (12 oz.) beer, freshly opened (chilled or room temp.)
Preheat oven 375°. Lightly grease a (9x5x3 inch) loaf pan. Put flour in a medium bowl, add beer and stir with a rubber spatula just til mixed and moistened. Scrape into pan and bake 50-55 minutes or til top is lightly browned and the sides pull away from the pan and a toothpick in center comes out clean. Cool for 5 minutes then turn out on a rack to finish cooling. Store air-tight at room temperature for up to 3 days or freeze up to 3 months.
BEER BREAD VARIATIONS:
1.) Cheddar-Scallion: mix 1 c. shredded sharp Cheddar cheese, 1/2 c. thinly sliced scallions and 1 1/2 t. poultry seasoning with flour.
2.) Olive-Parmesan: mix 1 c. mixed country olives or Kalamata or black olives (pitted and coarsely chopped), 1/2 c. grated Parmesan cheese and 1 1/2 t. dry Italian seasoning with flour.
No Knead Beer Bread recipe is published in our August, 2000 Menu Minder.