Beer quick bread - recipe - Sunset's Kitchen Cabinet - Column

Sunset, Sept, 1993 by Lucien Pagerie

Lucien Pagerie, Spanaway, Washington

2 1/4 cups all-purpose flour

3 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 bottle (12 oz.) beer

Butter or margarine (optional)

Honey (optional)

In a large bowl, mix flour, sugar, baking powder, baking soda, and salt. Add beer; mix just until evenly moistened. Spread batter to make level in an oiled 4 1/2- by 8 1/2-inch loaf pan.

Bake in a 400 |degrees~ oven until loaf is well browned and just begins to pull from pan sides, about 45 minutes. Invert onto a rack.

Serve beer bread warm or cool. If making ahead, wrap when cool and hold at room temperature up to 1 day; freeze to store. Cut in thin slices. Serve with butter and honey. Makes 1 loaf, about 1 pound 6 ounces.

Per ounce: 58 cal. (4.7 percent from fat); 1.4 g protein; 0.3 g fat (0 g sat.); 12 g carbo.; 121 mg sodium; 0 mg chol.