1 12oz can of room temp. full strengt, h beer (any brand)
2 tbsp sugar
3 cup self rising flour
Directions
Very thick batter. Place in large mixing bowl. Take 17 strokes with
fork. DO NOT OVER MIX. Put into greased bread pan. Let set 15 minutes
in warm place. Bake in 350 degree oven for 1 hour 15 minutes.
Self Rising Flour
1 cup flour --minus 2 teaspoons flour-- add 1 1/2 teaspoons baking
powder and 1/2 teaspoon salt.
Posted to MM-Recipes Digest V3 #1.TXT
Servings: 1 loaf
1-2-3 Beer Bread Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beer; Beverages; Bread; Breads
The History of Recipes
It is possible to read the history of `recipes` far back into the distant past, at least as far as early Egypt, and possibly even further than that. Interesting though that is, generally, these old cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe discovered, according to Professor Solomon Katz, are some ancient tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. Later on, in The time of the roman empire 25BC a roman called Apicius created a collection of scripts describing recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, entrees and desserts, a very modern way of dining. Additionally, he recounts how the cooks of his times made use of a wide range of aromatic flavors, including many that are still in use today such as thyme, fennel and dill. Later, there were a couple of interesting books which were published in the 14th Century - one book titled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these books are nothing to do with the spicy food that we all know today, but rather accounts of the types of meals cooked for the rich people of that period. Later, in the fifteenth century, people returning from the crusades brought us many foods and herbs from the holy lands, such as coriander, basil and rosemary. The introduction of these new culinary ideas created a surge in cookery books, most of which are now in private cookery archives. For the decades that followed, the upper classes competed with each other to serve up the most extravagent meals, and consequentially cooks and their recipes were greatly in demand. However, it wasn`t until the 1800s the formal cooking and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to assembling, trying out, and recording recipes for their fellow cooks to enjoy. By the time we get to the 1900s, cookery books are in high demand, mostly as a result of better eduction, people having more free time and being a little richer. |
We hope you enjoy this 1 2 3 Beer Bread recipe.
