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Recipe: Herbed Beer Bread (no knead batter bread, no yeast)

Breads - Muffins, Quick Breads
HERBED BEER BREAD



3 tablespoons cornmeal (for the pan)
4 cups self-rising flour
3 tablespoons sugar
1/2 cup grated Parmesan cheese
1 tablespoon dried Italian herbs
12 ounces beer, at room temperature
2 tablespoons butter or margarine, softened

Preheat the oven to 325 degrees F. Grease a loaf pan with shortening or cooking spray, and sprinkle the bottom and sides with the cornmeal.

In a large bowl combine the flour, sugar, cheese, and dried herbs. Mix well. Gradually stir in the beer to make a stiff batter. Pour the batter into the pan.

Bake for 50 minutes. Brush the loaf with the softened butter. Turn the loaf out of the pan and let it cool on a wire rack.

Makes 1 loaf
Source: The Ultimate Tailgater's Handbook by Stephen Linn
MsgID: 3157868
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes in Print - 03-31-15 Recipe Swap
Board: Daily Recipe Swap at Recipelink.com
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More recipes:
Beer Bread Recipes

Batter Up!
"One of the faster and easier bread recipes. Fluffy texture and rich eggy taste." - From: Fleishmann's Yeast
"Enriched with both granola and milk, this large, slightly sweet loaf is great for breakfast on the go. It's also good for toasting and makes a fine French toast or brunch bread." - From: Kneadlessly Simple
"You will love making this bread and everyone will want your recipe." - From: Can We Cook by Jackie Olden, 1986
"Here are deliciously different No-Knead breads! Quick to make ... a short three hours turns the trick!" - From the recipe booklet: Bake the No-Knead Way, Pillsbury 1946
From: Fleishmann's Yeast
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