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Beer Bread

3 cups self-rising flour
3 tablespoons sugar
1 can beer

Mix flour and sugar.  Add beer and stir well.  Pout into greased 9x5" loaf pan.  Cover and let rise 1 hour at room temperature. Bake at 350 degrees for 1 hour or until lightly browned.

*Note:  I have experimented with many different, expensive, domestic, imported...  You know what?  It doesn't seem to make any difference, so use the cheap beer to make your bread and drink the expensive ones! 

Irish Soda Bread

3 tablespoons butter
2 ½ cups all-purpose flour
2 tablespoons sugar
1 teaspoons baking soda
1 teaspoons baking powder
½ teaspoon salt
¾ cup buttermilk

Heat oven to 375 degrees.  Grease cookie sheet.  Cut butter into flour, sugar, baking soda, baking powder and salt in a large bowl, using pastry blender until mixture resembles fine crumbs.  Stir in just enough buttermilk so dough leaves side of bowl.  Turn dough onto lightly floured surface.  Knead 1 to 2 minutes or until smooth.  Shape into round loaf, about 6 ½ inches in diameter.  Place on cookie sheet.  Cut an X shape about ½ inch deep through loaf with floured knife.  Bake 35 to 45 minutes or until golden brown.  Brush with butter, softened, if desired.

*I first made this a few years ago on St. Patrick's Day, and it has become my tradtition to make this along with Irish Stew each year for St. Patty's Day! 

Pizza Dough

1 package active dry yeast
1 teaspoon sugar
1 cup warm water
1 ½ cups bread flour
2 Tbsp olive oil
1 tsp salt

Preheat oven to 450 degrees. In medium bowl, dissolve yeast and sugar in warm water.  Let stand until creamy, about 10 minutes.

Stir in flour, salt and oil.  Beat until smooth.  Let rest for 5 minutes.

Turn dough out onto a lightly floured surface and pat or roll into a round.  Transfer crust to a lightly greased pizza pan dusted with corn meal.  Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown.