SELF RISING FLOUR SUBSTITUTION RECIPES

Name: Beer Bread
Total time: 40 min
Yield: 1 large loaf
Ingredients: Unsalted butter, for greasing the pan; Cornmeal; 3 cups all-purpose flour (see Tip); 3 teaspoons baking powder; 1 teaspoon kosher salt; 2 tablespoons granulated sugar; 1 (12-ounce) can beer (the blander the better); 2 tablespoons unsalted butter, melted (optional)

BEER BREAD RECIPE - NYT COOKING

Beer Bread Recipe - NYT Cooking image

Thanks to a bottle of beer, this crazy-easy, one-bowl bread has the yeasty taste and texture of a traditional risen loaf but without any of the toil. It is also tender and incredibly moist. We like it served with a bowl of hearty winter stew or toasted, with butter, for breakfast.

Provided by Florence Fabricant

Total Time 40 minutes

Yield 1 large loaf

Number Of Ingredients 8

Ingredients

Unsalted butter, for greasing the pan
Cornmeal
3 cups all-purpose flour (see Tip)
3 teaspoons baking powder
1 teaspoon kosher salt
2 tablespoons granulated sugar
1 (12-ounce) can beer (the blander the better)
2 tablespoons unsalted butter, melted (optional)

Steps:

Heat oven to 375 degrees. Butter a 9-by-5-by-3-inch loaf pan and dust with cornmeal. For stovetop baking, use a heavy Dutch oven or similar pot that has been greased and dusted with cornmeal but not heated.
Mix flour, baking powder, salt and sugar and stir in the beer. Place batter in the pan. Oven baking will take about 35 minutes. For stovetop baking, cover the pan and place it on a heat shield over a low to medium flame and bake until a knife or cake tester comes out clean.
Remove from pan, drizzle with butter if desired and allow to cool completely before slicing. The bread has a texture similar to that of English muffins and tastes best toasted.

BEER BREAD RECIPE - NYT COOKING

Beer Bread Recipe - NYT Cooking image

Thanks to a bottle of beer, this crazy-easy, one-bowl bread has the yeasty taste and texture of a traditional risen loaf but without any of the toil. It is also tender and incredibly moist. We like it served with a bowl of hearty winter stew or toasted, with butter, for breakfast.

Provided by Florence Fabricant

Total Time 40 minutes

Yield 1 large loaf

Number Of Ingredients 8

Ingredients

Unsalted butter, for greasing the pan
Cornmeal
3 cups all-purpose flour (see Tip)
3 teaspoons baking powder
1 teaspoon kosher salt
2 tablespoons granulated sugar
1 (12-ounce) can beer (the blander the better)
2 tablespoons unsalted butter, melted (optional)

Steps:

Heat oven to 375 degrees. Butter a 9-by-5-by-3-inch loaf pan and dust with cornmeal. For stovetop baking, use a heavy Dutch oven or similar pot that has been greased and dusted with cornmeal but not heated.
Mix flour, baking powder, salt and sugar and stir in the beer. Place batter in the pan. Oven baking will take about 35 minutes. For stovetop baking, cover the pan and place it on a heat shield over a low to medium flame and bake until a knife or cake tester comes out clean.
Remove from pan, drizzle with butter if desired and allow to cool completely before slicing. The bread has a texture similar to that of English muffins and tastes best toasted.

More about "self rising flour substitution recipes"

BEER BREAD RECIPE - NYT COOKING

Thanks to a bottle of beer, this crazy-easy, one-bowl bread has the yeasty taste and texture of a traditional risen loaf but without any of the toil. It is also tender and incredibly moist. We like it served with a bowl of hearty winter stew or toasted, with butter, for breakfast.
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes

Remove from pan, drizzle with butter if desired and allow to cool completely before slicing. The bread has a texture similar to that of English muffins and tastes best toasted.

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