Each week, Let’s RV will publish one recipe each week from the RV Centennial Cookbook authored by Evada Cooper.
The book features a collection of recipes submitted by RVers themselves. The company is providing the recipes in hopes of encouraging RVers to submit more recipes to be included in a new edition expected to be published soon.
This week’s recipe is for beer bread. It was submitted by Ann Griffey of Shelbyville, Ind. She has belonged to RVing Women Ohio River Valley Chapter for four years.
- 2 2/3 cups self-rising flour
- 12 ounces of beer (room temperature)
- 3 tablespoons sugar
- 1 cup shredded cheese
- 1/2 cup grated onion
Set oven on 375 degrees; mix flour and sugar in mixing bowl. Add beer; stir with spatula until flour is moistened completely. If desired, add cheese and/or onion at this point. Pour into greased bread pan. Bake 40-45 minutes till top is lightly brown and pulls away from sides and toothpick inserted in center comes out clean.
Cool in pan on wire rack for 5 minutes, then invert on rack to cool. Butter top, bottom, sides, and ends while cooling; this will keep the crust soft.
Click here to submit a recipe for consideration in a future edition/volume of The RV Centennial Cookbook.
To order a copy of the cookbook, click here.