"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for German Beer Bread, by Linda Rowland, is from Sacred Heart Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c. whole wheat flour 2 c. bread flour (all-purpose may be used) 1 c. rolled oats 1/4 c. sugar 4 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 2 bottles beer (cold)
Preheat oven to 400 degrees. Position rack in the lower 1/3 of the oven. Grease bottom only of (2) 8 1/2 x 14 1/2 inch load pans. In large bowl combine whole wheat flour, bread flour, oats, sugar, baking powder, baking soda, and salt. Stir in beer. Spread evenly in loaf pans. Bake 35 minutes
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.