Apple Ale Bread
When my daughter announced that she was making beer bread today because she had too much beer in the house, I decided I should try a loaf with the Apple Ale I recently bought and will never drink! I like it, but I'd much rather have a glass of good wine ... apple wine!
It smelled so good while it was baking ... and it tastes just as good! I put dried Southern Illinois blueberries in it and dried watermelon seeds, instead of nuts. Scrumptious.
It smelled so good while it was baking ... and it tastes just as good! I put dried Southern Illinois blueberries in it and dried watermelon seeds, instead of nuts. Scrumptious.
Here's the recipe. I'm sharing this post with some blog parties, so make sure you click through to see the other posts ... but first, check out my home page. I'm posting some Ladybug Tea Party pictures and the 3rd in my series of Twelve Days of Leftover Turkey!
3
cup all-purpose flour
¼
cup sugar
3
teaspoons of baking powder
Pinch
of salt
4
Tablespoons canola oil
1
bottle (12 ounces) of Apple Ale at room temperature
¼
cup dried watermelon seeds
¼
cup dried blueberries
Mix
all the ingredients together in a big bowl.
Oh, that is easy! Bake in a
greased and floured bread pan at 375 degrees for 35 - 40 minutes. The bread should be brown on top and a pick
should come out clean when you insert it in the middle of the loaf. While the bread is still hot, brush melted
butter over the top of it. Let it cool in the pan for 15 minutes before
inverting it. It is really good served
warm with soft butter and honey!
