Beer bread has an interesting history dating back to ancients times when Beer and Bread fueled the psychical labors of man in his quest for civilization. Today, the two titillate mans pallet as we rediscover that full flavor taste of bread and it's simplicity to bake using beer as its important ingredient. Beer bread requires no additional yeast. Besides, it brings a whole new meaning for buying beer. As you explore the many different choices of beer, each type can bring it's own unique and wonderful taste. Even that cheap brand someone left behind during your last house party will turn into a great tasting bread. Lee Ann likes to normally use Shiner Bock, but confesses this time she tried out a new Holiday Brew.
3 cups self-rising flour sifted (you have to use self-rising flour only - multipurpose flour won't work)
1 can (bottle) beer, room temperature and never chilled
1 Tbsp. Sugar
Combine dry ingredients in a bowl. Add beer and mix into a soft dough. Turn out dough into a greased loaf pan. Set aside 15 minutes to allow dough to rise. In a preheated oven, bake at 375 degrees for 40 minutes. Brushing with butter before baking gives out side crust a crispier finish. Cut with serrated knife and served warm.
Lee Ann today resides in Rockwall, Texas with her wonderful husband Jim who is an advertising copy writer at Moroch Group in Dallas, Texas and their six year old daughter Eleanor. However, life for Lee Ann has not always been that of small town country girl. Soon after high school she moved to the Pacific Northwest attending college in Bellingham, Washington.
There she found the views spectacular seeing Mt. Rainer and Mt. Baker. Weekends would find her curiosities intrigued visiting Vancouver, Canada just a few miles north of Bellingham or taking trips into Seattle, Washington just an hour drive south. "The foods were wonderful. Salmon cheaper than hamburger and the best clam chowder from Iver's Acres of Clams," she explains. Each spring she found herself exploring the Skagit Valley as millions of Tulips burst into bloom. Throughout the month of April, Skagit Valley celebrates holding the Tulip Festival where visitors like Lee Ann become enthrall with an array of colors which flow through the thousands of acres farmed.
Graduating from Western University of Washington, she found herself working a fast pace professional career that also took her too many fascinating places. The bright lights and big city life from Houston to Seattle and distant dwellings living in Singapore, Malaysia and Indonesia. Through her travels, she learned many delightful recipes from women around the world.
After becoming a mother six years ago, Lee Ann felt she was missing out on something special. Quality time for marriage and parenthood. After discussing those feelings with Jim, they thoroughly thought things through. She made what seemed to be a radical choice and said goodbye to her high paid career. Doing so, they decided too downsize their lives selling the big home, just a year ago and moved to the quiet comforts in the suburbs of Rockwall, Texas with their two yappy dogs.
Ending the high stress career not only allowed Lee Ann more time to enjoy additional things such as cooking beer bread, but also writing. Recently, she was featured as the cover story on the October 2011 issue "Horseback Magazine." Her story is of some heroic actions dealing with the Wild Fires of Bastrop, Texas saving ranch horses from the blaze while using modern technology, facebook and twitter. Editor Steven Long of "Horseback Magazine" has authorized Cowboys and Chuckwagon Cooking to share her amazing story linked below.
AS TEXAS BURNS by Lee Ann Johnson