Beer Bread On The Light Side

3 cups self-rising flour
2 Tbsp sugar
1 can lite beer, room temperature
1 egg, beaten with
1 Tbsp water

Mix flour, sugar, and beer. Pour mixture into a nonstick
bread pan which has been coated with nonstick spray. Let
sit 15 minutes to rise. Brush top with egg/water mixture.
Bake at 375 degrees for about an hour.

Yield: 16 Servings
Calories 99, Fiber (g) 0.8, Fat (g) 0.5, Protein (g) 2.7,

Tips for home-baked bread:

If you'll be using your bread within a few days, wrap the
loaf so that it's airtight and store at room temperature.

If the loaf is made with perishable ingredients, like meat
or cheese, wrap the bread and store it in the refrigerator.
Breads that aren't made with perishable ingredients should
not be stored in the refrigerator; it will make the bread
become stale more quickly.

If you'll be keeping your bread for more than a few days,
seal the loaf in a freezer-proof bag. The bread will keep
in the freezer for up to 3 months.

Thawing frozen bread will take about 2 to 3 hours at room
temperature. If you slice your bread before freezing, you
can toast it straight out of the freezer.

To warm bread, wrap loaf in foil and heat in a 350-degree
oven for 15 to 30 minutes. Unwrap bread in the last 5 minutes
to produce a crisp crust. Thaw frozen bread thoroughly before
warming in oven.

http://www.thedailyrecipe.com
Sandy U.


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