My cousin, Dr. Barbara Goldenhersh (1944-2011), Phd., author of “Read it with Bookmarks” gave me this recipe she started making with her son, Andrew, when he was seven years old.
Andrew Goldenhersh, today, is a celebrated magician
(goldenhands.com) His hands are extraordinary—I have seen Andrew perform
many times at the Magic Castle,
here in LA. One night my mother fainted
during the show. (Know that the room is small and intimate.) Andrew stopped the show, escorted her out, informing
the audience (“This is my aunt”) and then, with great aplomb, returned to the
stage to make things appear and
disappear.
Andrew’s father is my cousin, Appellate Justice Richard P.
Goldenhersh.
(I know it’s Illinois
and I’m pretty sure it’s the Fifth District.)
BARB’S BEER BREAD
Sorry, y’all. Gotta sift. You also need a glass loaf pan,
5x9
For one loaf
3 cups self-rising flour*
one 12-ounce bottle or can of beer
3 tablespoons sugar
½ stick melted butter, plus butter to butter well the glass
loaf pan
1. Sift the flour. 3
cups becomes 2 ½. I measured because I am not a baker and I was curious about
the difference. I also tested a loaf
with unsifted, very chewy.
2. In a large bowl, mix the flour,
beer and sugar.
3. Put into a well-buttered glass
loaf pan.
4. Bake in a preheated 325 degree
oven for 50 minutes. Pour the melted
butter over the bread. Bake 10 minutes
more.
· *
King Arthur makes an unbleached self-rising flour,
available on-line, but the shipping charges are more than the flour. I’m thinking about it, but for this testing I
settled for King Arthur’s enriched kind because Whole Foods had
it.
