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bread loadBasic Beer Batter Bread - Gale Kulm, Port Ludlow, WA

3 ½ cups self rising flour
¼ cup sugar
1 egg, beaten
1 12 oz beer

Preheat oven to 350 degrees. Butter a bread pan. Mix dry ingredients. Add the egg and beer. Mix only until flour mix is just moistened. Pour into bread pan and bake at 350 for one hour. Cool on a wire rack.

For variations, try: - Add 1 cup grated cheddar cheese to the flour mixture before adding the liquids....or add 1 ½ cups parmesan cheese to flour mixture before adding the liquids....or add 1 cup grated Jalapeno Jack cheese to the flour mixture before adding the liquids....or add ½ cup onions sauted in butter and 1 tablespoon dried Italian seasoning to the flour mixture before adding the liquids.

My Grandma's Sourdough Bread

1 package dry yeast
2 tablespoons lukewarm water
1 cup water
2 tablespoons sugar
2 tablespoons butter
1 ½ cups sourdough starter
2 teaspoons salt
2 teaspoons white vinegar
4-5 cups flour
Mix 1 package of yeast with 2 tablespoons of warm water, place in a warm space and allow to soften. Put 1 cup water, sugar and butter in pan and heat briefly to soften. (I find 1 minute in a microwave works well too!) Pour into a mixing bowl and add starter, salt, vinegar, yeast and 2 cups flour. Mix by hand for 3 minutes. (I use a dough hook on my kitchen mixer.) Add the remaining flour and continue to mix until dough does not stick to the bowl. Flour your hands and work surface. Take out and knead about 3 minutes until it is a smooth elastic ball.

Place in a large greased bowl, cover with a moistened towel, place in a warm place and allow to rise until double in size. Remove from bowl punch down and divide into 2 parts. Knead each one by hand until you form the loaves to the size and shape desired. Grease the baking tray. Brush with water. Put in a warm place and let rise for 1 to 2 hours. Preheat oven to 400 degrees. If desired, make diagonal cuts on the top with a very sharp knife. Bake for 30 minutes. Do not open the oven door during baking. Cool on a wire rack. Enjoy!!

Grandma's Sourdough Starter Mix

Grandma used a covered crock for her starter. Starter should be fed after each use. Feed with equal parts flour and water replacing the amount that was used. Add 2 to 4 tablespoons sugar and stir well. After feeding, keep at room temperature for 6 hours, then refrigerate. Before using, remove from refrigerator, stir and allow to warm to room temperature.

If you do not use your starter mix, you must "boost" it every 14 days. To do this, remove ½ of the mix and throw away. Replace with equal parts water and flour. Add 2-4 tablespoons sugar. Allow to sit at room temperature for 6 hours, then refrigerate.

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