If you come across other recipes calling for self-rising flour, I've also included a recipe for making it at home.
Since childhood, my grandmother always sent me a birthday card, and when an adult with children continued to do, often including a recipe. She sent this recipe back in the late 1970s when she was in her 80s. Her recipe called for self-rising flour.
If you use the search box on my blog (upper left hand corner) or browse the archive you'll find many other bread recipes I use. This one is the easiest and quickest!
Gram's Beer Bread
3 cups sifted flour
4-1/2 tsps. baking powder
3/4 tsp. salt
or (3 cups self-rising flour)
1, 12-ounce can of beer
3 Tabs. of sugar
1/4 cup melted butter
In a large bowl, sift together dry ingredients. Pour in beer and blend mixture well. Dough will be sticky. Spread dough into a sprayed or greased loaf pan. Drizzle butter over the top.
Bake in a 350 oven 50 to 60 minutes or until done. Insert a tooth pick into middle to see if comes out clean. Loaf will have a crunchy outside and soft inside. For a softer crust, mix the butter into the dough batter before baking, and brush with butter when done.
Estimated cost: Under $1.00.
Homemade Self-rising Flour
1 cup of flour
1-1/2 tsp. baking powder
1/4 tsp. salt
- Sift to combine all ingredients and store in a jar or canister. Recipe may be doubled, tripled or made even larger if wanting to have a larger quantity on hand.
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