ours.
To make fruit bread, preheat oven to 400\u00b0F
ddition. Add mashed sweet potato, self-rising flour and pumpkin pie spice. Add
This mixture can be used in recipes calling for self-rising flour.
Grease and flour a 8\" (20cm) cake tin (
ixing bowl, mix with spoon, self rising flour, regular flour, sugar, baking soda and
190 degrees C). Grease and flour a 9-inch round baking
ananas and vanilla.
Add flour alternately with buttermilk -beating well
Combine all ingredients and use in place of self rising flour.
May double or triple if more is needed.
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:
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.
br>(It has to be self-rising flour.)
Add the sugar and
ilk.
Stir in the flour just until moistened (batter should
Mix milk, brown sugar, All-Bran and FruitBits (or raisins) in large bowl.
Let sit for 2 hours.
After 2 hours, mix in self-rising flour.
Grease a 9x5x3 loaf pan or put paper liners in muffin tin.
Spoon batter into loaf pan or into muffin cups 3/4 full.
For bread, bake at 350 degrees Fahrenheit for 1 hour and 10 minutes.
For muffins bake 20-25 minutes.
Dissolve first 3 ingredients together.
Add egg, margarine and flour.
Stir and cover with foil and refrigerate.
It will rise in the refrigerator.
Will keep up to 6 weeks.
Pinch off the amount you want to bake.
Knead in self-rising flour very lightly.
Shape into rolls.
Bake for 10 to 15 minutes at 400\u00b0.
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.
50\u00b0F.
Butter and flour a 9x5x3-inch loaf pan
large mixing bowl, sift flour and sugar together. Add grated
Mix self-rising flour and plain flour together.
Add shortening and hot water.
Make a dough.
Put in cookie sheet in oven for 30 to 40 minutes at 350\u00b0.
Don't forget to grease cookie sheet a little so dough won't stick.
Mix milk with 2 cups self-rising flour.
Add more flour to stiffen dough.
Place dough on a floured board and roll out to a thickness of about 1/2 inch.
Cut into 3 or 4-inch rectangles.
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.