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Ingredients:

4 1/2-5 1/2 cups of unsifted flour
2 pkgs of instant dry blend yeast
1 (12 oz) can or bottle of beer
1/4 cup water
2 Tbls shortening
2 Tbls sugar
2 tsp salt
1 egg white, lightly beaten
cornmeal

Put 2 cups of the flour and 2 pkgs yeast into a large bowl;stir well to mix.
Put the beer, shortening, sugar, water and salt into a one quart pan and heat until warm, (120-130 degrees), stirring constantly. Pour into flour-yeast mixture and beat at low speed for 1/2 minute, scraping bowl. Beat at high speed for another 3 minutes.
Using a wooden spoon, gradually stir in enough flour to form a fairly stiff dough. Turn out onto lightly floured surface. Knead until smooth, 5-10 minutes. Place smooth side down in a greased bowl; turn over; cover and let rise in a warm, draft free place until doubled , about one hour; (dent will be left when finger is pressed into side of dough.).

Punch dough down. Let rest about 15 minutes. Grease a large baking sheet and sprinkle with cornmeal.

Divide dough into 2 even halves;pat half the dough into a 6″ x 10″ rectangle; starting at the 10″ side, roll up tightly, pinch edges of dough into roll, then turn to bottom. Taper ends by placing palms of hands on side then roll back and forth. Shape 2nd half of loaf the same way.

Place loaves well apart on the cornmeal covered baking sheet. Let rise as previously, for 15 minutes, then with a sharp knife, make 3 or 4 diagonal slices, 1/4″ deep on top of each loaf. Brush with egg white. Let rise until doubled, 20-30 minutes longer; test by pressing finger lightly on side of dough to make a dent.

Just before baking, brush again with egg white. Bake in preheated oven, 400 degrees, until well browned, 25-35 minutes. Remove from oven and place on wire rack to cool. Yield: 2 loaves.

Note: To make four loaves, double all ingredients except yeast. Rising time will be about 1 1/2 times longer than for two loaves.

Serving suggestion: Beer bread is especially delicious when served with a spicy cheese spread.

Ingredients:

4 cups flour
1 tsp salt
2 Tblsp baking powder
1 Tblsp butter, melted
2 cups milk
1 cup flour (for shaping dough)
cooking oil

Sift the flour, salt and baking powder together. Combine melted butter and milk. Add milk mixture to dry ingredients and mix into a soft dough ball. Flour a cutting board with 1 cup of flour; using small portions of dough, pat each about 1//8th inch thick and approximately 4 inches in diameter. Punch a small hole in the center of each round. Fry each round of flattened dough in a skillet which contains 1//4th inch of hot oil. Fry until golden brown on both sides. Serve as is with jam, fruit or soup, or put ground meat filling in the center, fold over, crimp edges and deep fry until golden brown. Yield: 10 rounds.

Ingredients:

2 cups flour
1 Tbls sugar
1/2 tsp salt
4 tsp baking powder
4 Tbls cold shortening
1/2 cup milk
1 well beaten egg
real butter, melted
sugar

Sift flour,1 Tbls sugar, 1/2 tsp salt & 4 tsp baking powder together. Cut cold shortening in with a pastry blender or two knives. Combine 1/2 cup milk and beaten egg . Gradually stir in flour mixture, adding more milk if needed. Knead gently on a floured surface, then roll out to a 1/2″ thickness. Cut into desired shapes, then place on a greased baking sheet. Brush with melted butter, then dredge with sugar. Bake for 15 minutes @ 400 degrees. Yield: 12-15 scones.

Ingredients:

2 cans refrigerator biscuits
1/2 stick real butter
1 tsp. minced garlic
1/2 tsp. dill weed
1/2 tsp. lemon pepper
1/2 cup Parmesan cheese, grated

Melt butter, then add garlic, dill weed, lemon pepper and Parmesan cheese and stir to mix. Remove biscuits from cans and cut each biscuit in half. For best presentation, use a bundt pan and toss 1/2 the biscuits into the pan. Cover with half of the butter mixture, then repeat with remaining biscuits and butter mixture. Bake for 15 minutes @ 400 degrees.