Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9 or 10 inch cast iron skillet.
In a large bowl, stir together the self-rising flour, sugar, onion powder, dill weed and salt. Pour in the beer, and stir until all of the dry is incorporated. Stir as lightly as possible so as not to deflate the beer. Fold in cheese cubes.
Bake for 45 to 60 minutes, or until the top springs back when lightly touched. The bread should rise way above the edge of the pan.
In a large bowl, mix the sifted self-rising flour and sugar. Add beer.
It should be at room temperature.
Mix with spoon. Pour into loaf pan (small) that has been greased with butter. Bake in 350\u00b0 oven for 1 hour.
Cool 10 minutes before removing from pan.
To make self-rising flour from regular flour:
Into large mixing bowl, pour beer, let \"fizz.\"
Stir in the sugar, add self-rising flour and blend.
Mixed dough will be lumpy. Do not mix until smooth.
Spoon into 1 large (9 x 5 x 3-inch) or 2 small greased bread pans.
Pour the melted margarine over the dough.
Bake at 350\u00b0 for 40 to 50 minutes.
Remove from oven.
Cool on rack.
This is just like the \"Beer Bread\" you can buy in stores.
Preheat oven to 350\u00b0.
Grease loaf pan.
Mix 1 can beer with 3 tablespoons sugar.
Stir in 3 cups self-rising flour.
Pour into prepared loaf pan and bake 40 to 45 minutes.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch baking pan.
In a bowl, mix the self-rising flour, all-purpose flour, brown sugar, baking powder, salt, onion powder, and Italian seasoning. Pour in the beer, and mix just until moistened. Transfer to the prepared baking pan. Top with the melted butter.
Bake 45 to 55 minutes in the preheated oven, until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Mix the self-rising flour and sugar together in a medium bowl. Add the beer to this mixture; it will become very sticky. Pour this mixture into a greased 9 x 5 loaf pan. Bake at 350\u00b0 for 50 to 60 minutes. Serve with butter or melted cheese.
Grease a 9 x 5 x 3-inch loaf pan.
Preheat the oven to moderate (350\u00b0).
Combine the self-rising flour, whole wheat flour, baking powder, cinnamon, nutmeg and cloves in a large bowl; stir together until well mixed.
Add the beer, the honey or the sugar and the raisins; mix until well blended.
Spread the batter in the prepared pan.
Bake in the preheated moderate oven for 45 minutes to 1 hour or until nicely browned and a wooden pick inserted in the center comes out clean.
Turn out onto a wire rack to cool.
Mix beer, sugar and self-rising flour in medium size mixing bowl and let rise for approximately 45 to 60 minutes at room temperature (65\u00b0).
Form in shape of bread loaf and bake at 375\u00b0 for 1 hour.
(Tastes like sourdough.)
r until almost soft. Add flour; cook and stir for 1
uffin pan.
Sift the flour into a large bowl; rub
b>self-rising flour.)
Add the sugar and pour in the can of beer
ours.
To make fruit bread, preheat oven to 400\u00b0F
large mixing bowl, sift flour and sugar together. Add grated
ddition. Add mashed sweet potato, self-rising flour and pumpkin pie spice. Add
Grease and flour a 8\" (20cm) cake tin (
190 degrees C). Grease and flour a 9-inch round baking
ixing bowl, mix with spoon, self rising flour, regular flour, sugar, baking soda and
Mix all ingredients together. Store in tightly covered can or jar and use soon.
Use in any recipe calling for self-rising flour.
Yields approximately 1 pound.
Mix all ingredients well.
Store in tightly covered can or jar and use soon.
Use in any recipe calling for self-rising flour.
ananas and vanilla.
Add flour alternately with buttermilk -beating well