Friday, July 31, 2009

Lammas Loaf

This loaf combines flour (from grain harvested *this* year) with beer (made from grain harvested *last* year) The recipe came to me from a special friend, a brewer of some renown in Alexandria, VA

Preheat oven to 350o F and grease a loaf pan (or spray with cooking spray).

Stir 3 cups of *self-rising flour* [NOT regular cake or bread flour, it must be the self-rising sort!] and 3 tablespoons of sugar [I have also made this with Splenda; it does not change the taste but it also doesn't lower the calorie count by much.]

Pour into this 12 ounces of beer (one regular bottle) and mix thoroughly. The batter will be ugly and lumpy but that's OK. Put it in the prepared loaf pan and smooth out the top a little if you like, not necessary though.

Bake 50-60 minutes. Turn out of pan onto a cooling rack and enjoy -- hot, warm, room temperature -- with or without butter or jam -- excellent with chili or a hearty stew.

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