July 13, 2007, Newsletter Issue #245: Beer Bread
Tip of the Week
Beer Bread
This recipe helps you get rid of stale beer without throwing it. It tastes good, too.
Ingredients:
3 cups plus 2 teaspoons self-rising flour, divided
3 tablespoons sugar
3 tablespoons reduced-calorie stick margarine, melted
1 (12-ounce) can light beer
Vegetable cooking spray
Directions:
Coat a 9 x 5-inch loaf pan with cooking spray, and lightly dust with 2 teaspoons flour; set aside. Combine the remaining 3 cups flour and sugar in a bowl; stir well, and make a well in the center of the mixture. Add the melted margarine and beer, and stir just until moistened. Pour the batter into prepared pan. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 5 minutes on a wire rack; remove from pan, and let cool completely on wire rack. Cut bread into 8 slices; cut each slice in half.
Yield: 16 Servings.
Calories: 107 (11% from fat); PROTEIN 2.4g; FAT 1.3g (sat 0.2g, mono 0.4g, poly 0.5g); CARB 20.9g; FIBER 0g; CHOL 0mg; IRON1.1mg; SODIUM 332mg; CALC 83mg
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