Thursday, April 19, 2007Bacon and Cheddar Beer Bread Recipe
Bacon and Cheddar Beer Bread
3 cups sifted White Lily self-rising flour
1 teaspoon freshly ground black pepper
2 envelopes Goya ham flavoring
2 tablespoons sugar
4 tablespoons cold butter, cut into cubes
1 cup (4 ounces) grated sharp Cheddar
1/2 cup cooked real bacon pieces
1 (12 ounce) bottle beer
In food processor fitted with the chopping blade, first 4 ingredients
Add butter. Process in pulses until it resembles meal. Stir in cheese
and bacon. Package airtight and store in the refrigerator. Give along
with a bottle of beer and baking instructions.
BREAD LOAF: Preheat oven to 350 degrees. Grease a 9-by-5-inch bread
pan. Empty contents of package into a mixing bowl. Make a well in
center of ingredients. Pour beer into well. Stir by hand just until
ingredients are blended. Spread batter evenly in bread pan. Bake 40
to 50 minutes, until bread sounds hollow when tapped. Remove from
oven and place on cooling rack for 5 minutes. Remove bread from pan.
Bread slices cleaner and neater if allowed to cool before slicing.
Makes 1 loaf.
MUFFINS: Preheat oven to 400 degrees. Grease a standard-size, 12-cup
muffin tin. Divide batter in pan. Bake for 18-20 minutes, until pick
inserted in center of muffin comess out clean. Makes 12 muffins.
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This recipe for Bacon and Cheddar Beer Bread was sent to us by Siveril, thanks!