MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beer Bread
Categories: Breads
Yield: 8 Slices

3 c All-purpose flour (360 g)
3 tb Sugar (38 g);
- white or brown
1 tb Baking powder (12 g)
1 ts Salt (6 g)
12 oz Bottle beer (355 ml);
- room temperature
3 tb Olive oil or
- melted butter; (45 ml)

Preparation time: 10 minutes
Cooking time: 45 minutes

This easy beer bread recipe is soft, moist and baked with a crisp
golden crust. It's a simple no-knead loaf ready to eat in under an
hour!

Preheat the oven to 375?F (190?C). Lightly grease a standard loaf
pan (9x5" / 23x13 cm) or line it with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, sugar,
baking powder, and salt until evenly combined.

Slowly pour the beer into the dry ingredients. Stir gently with a
spatula or wooden spoon just until a thick, shaggy batter forms. Do
not overmix; the batter should look rough.

Spoon the batter into the prepared loaf pan and spread it evenly.

Drizzle the olive oil or melted vegan butter evenly over the top of
the batter. This creates a crisp, golden crust.

Bake for 45 to 50 minutes, until the top is deeply golden and a
toothpick inserted into the center comes out clean.

Let the bread cool in the pan for 10 minutes, then transfer to a wire
rack. Slice and serve warm or at room temperature.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/beer-bread-recipe/>

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Hi Ben,

Title: Beer Bread
Categories: Breads
Yield: 8 Slices

Back in the early 90's my parents bought a bread machine and had fun experimenting with it. We bought one in the mid 90s so when they came to
visit us, Dad told us about beer bread and how good it was. While
visiting, he bought a 6 pack, drank most of us but left us a bottle so
we could try making beer bread. They left, and a week or so later I
tried making beer bread. It was the NASTIEST!!!!!!!!!!!!!!! stuff we
ever tasted. IIRC, we ended up throwing out most of the loaf.

When Dad asked what we thought of beer bread, I just said that we tried
it but didn't like it.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... I believe the technical term is OOPS!

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Re: Beer Bread
By: Ruth Haffly to Ben Collver on Tue Mar 03 2026 05:25 pm

Dad told us about beer bread and how good it was. While
visiting, he bought a 6 pack, drank most of it but left us a bottle so we could try making beer bread. They left, and a week or so later I tried making beer bread. It was the NASTIEST!!!!!!!!!!!!!!! stuff we ever
tasted.

Do you happen to recall which kind of beer it was? Perhaps an IPA?
I think beer is an acquired taste... I have never tried beer bread but
am open to trying it.

When Mom makes cheese, she saves the whey and adds it to the bread
machine mix. It gives the bread a lot more flavor and rising power.
That's the whey, i like it.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Taco Bell Burrito Supreme
Categories: Copycat, Mexican
Yield: 8 Burritos

1 lb Lean ground beef
1/4 c All-purpose flour
1 tb Chili powder
1 ts Salt
1/2 ts Dried minced onion
1/2 ts Paprika
1/4 ts Onion powder
1 ds Garlic powder
1/2 c Water
16 oz Can refried beans
8 Flour tortillas (10")
1/2 c Enchilada sauce
3/4 c Sour cream
2 c Lettuce; shredded
2 c Cheddar cheese; shredded
1 md Tomato; diced
1/2 c Yellow onion; diced

To copy Taco Bell's most famous burrito at home you first must
assemble the meaty foundation of many of the chain's top selling
products: The spiced ground beef. Toss it and seven other tasty
ingredients into a large flour tortilla and fold using the same
technique as taught to new recruits to the chain. If you like a bit
of heat, throw on some of the hot sauce from the Taco Bell Fire
Border Sauce clone recipe.

In a medium bowl, combine the ground beef with the flour, chili
powder, salt, minced onion, paprika, onion powder, and garlic powder.
Use your hands to thoroughly mix the ingredients into the ground beef.

Add the seasoned beef mixture to the water in a skillet over medium
heat. Mix well with a wooden spoon or spatula, and break up the meat
as it cooks. Heat for 5 to 6 minutes, or until browned. The finished
product should be very smooth, somewhat pasty, with no large chunks
of beef remaining.

Heat up the refried beans in a covered container in the microwave set
on high temperature for 1-1/2 to 2 minutes.

Place the flour tortillas on a plate and cover with plastic wrap.
Heat the tortillas for 30 to 45 seconds in the microwave on high
temperature.

Build each burrito by first spreading about 1/4 cup of refried beans
on the center of a heated flour tortilla. Spread 1/8th of the meat
mixture over the beans, then pour about a tablespoon of the enchilada
sauce over the meat.

Stir the sour cream well, so that it is smoother, then spread about
1-1/2 tb onto the burrito. Arrange some of the lettuce, cheese,
tomato, and onion onto the tortilla, and then you're ready to roll.

Fold the end of the tortilla closest to you over the filling
ingredients. Fold either the left or right end over next. Then fold
the top edge over the filling. You will be leaving one end of the
burrito open and unfolded. Repeat with the remaining ingredients and
serve immediately.

Recipe FROM: <gopher://sdf.org/0/users/myst32yt/recipes/
Taco#040Bell#253#040Burrito#040Supreme#253.txt>

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