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Published: Friday, February 8, 2013, 12:01 a.m.

Easy-to-make bread calls for beer, no yeast

Oh, yum, beer bread today. And the how-to is thanks to Trish King, who tells us, "I always read your column and enjoy it.
"When my sons were growing up, I made bread often and my eldest carries on the tradition. This is his rendition of beer bread, which may sound odd, but it's delicious and simple to make."
Son's beer bread
3 cups all-purpose flour, not self-rising
3 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
1 can or bottle (12 ounces) any favorite beer, at room temperature
3 tablespoons butter, melted
Preheat oven to 375 degrees. Butter well a 5-by-9-inch loaf pan.
In a large mixing bowl, sift together the flour, baking powder, salt and sugar. Add the beer and mix well. Scrape into prepared pan and pour melted butter over dough. Bake for 1 hour.
Makes one 9-inch loaf.
Bits and pieces: Getting back to the recipe for chip treasure cookies, plus a gluten-free adaptation, which appeared in the Forum recently, Amy Perkins, who shared the gluten-free directions writes, "I am SO SORRY I forgot to mention to use gluten-free graham crackers in the adaptation I sent you. I use Kinnikinnick 'Graham Style Crumbs' in this recipe. I buy tham at Manna Mills in Mountlake Terrace.''
SOS: Edmonds reader Valerie Grove says, "Thanks for your very informative recipe column. I recently read an article about how eating red beets can help with the 'getting up so often at night syndrome.'
"It refers to an old Polish recipe for barszcz, made with beets and either a meat or vegetable stock. The man says he's 63 years old, has the normal urinary symptoms of an aging prostate but, when his wife fixes this soup, he says it's so satisfying to be able to emply his bladder completely and get back to sleep for the rest of the night."
Valerie is hoping someone can come up with this barszcz recipe, plus other beet recipes.
If you can help, please write to Judyrae Kruse at the Forum, c/o The Herald, P. O. Box 930, Everett, WA 98206. As you hopefully already know, the Forum is always happy to receive your contributions and requests. Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Monday's Good Life section.
Story tags » FoodCooking

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