I need a very easy bread recipe,and aneasy recipe for homade wine using mulberries,,,must be very easy recipes

Bread Recipe


Sounds too simple but it really is good.





Recipe





2 2/3 cup SELF RISING flour in bowl.


Stir in any brand 12 oz. beer (I LIKE CORONA).





Stir in half, mix well, stir in rest of beer, all of it, no sipping. It will be a very wet dough. Divide into two 9x5 greased with margerine loaf pans, place in oven at 350 degrees for 50 min. remove from oven and turn onto wire rack to cool.








Makes a bread very tender on the inside, slightly crusty on the outside.I need a very easy bread recipe,and aneasy recipe for homade wine using mulberries,,,must be very easy recipes
It doesn't get any easier than this one.





Beer Bread


3 cups self rising flour


3 tablespoons sugar


1 can beer (any kind works, but the better your beer the better your bread will be)





Mix all ingredients. Bake at 350 for 50-55 minutes. If you want, you can pour 2 tablespoons melted butter over the bread before you bake, but it isn't necessary.





For variations add chopped onion, herbs, or shredded cheese.I need a very easy bread recipe,and aneasy recipe for homade wine using mulberries,,,must be very easy recipes
White Bread





1 package dry yeast


2 cups lukewarm water


1 Tablespoon salt


2 Tablespoons oil


3 Tablespoons sugar


5-1/2 cups flour





Mix dry yeast with lukewarm water. Let set a minute until the yeast dissolves. Add salt, oil, and sugar. Mix well and stir in 2 cups of flour. After mixeing together add two more cups of flour. After mixing well add 1 and a half cups of flour. Knead well and let rise for 1 hour. After the hour punch down and knead and form into two 1 pound loaf tins. Let rise another hour then bake at 350 degrees for 35 minutes.











Heres鈥檚 one using Honey as the sweetner.


Mulberry Wine





3 lbs Fresh Mulberries


8 oz Light Raisins, chopped


3 lbs Honey


1 teaspoonful Pectic Enzyme


1 teaspoonful Yeast Nutrient


1.5 cups Orange juice (for yeast starter)


1 Campden Tablet


1 packet Champagne yeast





Procedure:


Boil the honey in two quarts of water for 10 to 15 minutes and skim off the foam. Mash the berries. Put them and the chopped raisins into the primary fermenter. When the boiled honey and water has cooled sufficiently so as not to endanger the fermenter (if it is glass, for instance) add it to the fruit.





Crush the Campden tablet and stir it into the primary fermenter. Stir in the pectic enzyme.





Allow the mixture to stand for 24 hours. Then make up the yeast starter by mixing the yeast and 1 teaspoonful of yeast nutrient with the orange juice in a suitable bottle. The orange juice should be at about 80 deg. F. Shake the bottle well to mix it, then loosen the top. Be sure the top is loose! If you are making more than one gallon of wine, add one more teaspoon of yeast nutrient per gallon to the primary fermenter. Let the yeast starter stand for 1 to 2 hours -- until it is bubbly, and then stir it into the primary.





Stir the fermenting melomel 2 or 3 times a day for the first day or two, then once daily until the fermentation slows. When the primary fermentation is complete (usually in about a week if you used Champagne yeast, longer if you used a slower yeast), strain off the berries and discard them. Place the melomel into the secondary fermenter. If necessary make up the volume with water. Install the water seal. Rack as necessary. Bottle when it is still and clear. For best results let it age for a year or two.
Mulberry Wine Recipe #1 for 1 gallon





4 pounds mulberries


4.5 cups of sugar


1 tsp yeast nutrient


1 tsp acid blend


1 tsp pectic enzymes


1 campden tablet


use all-purpose or Bordeaux yeast





Procedure








Crush the fruit in the primary and pour in all the additives and the sugar.


Stir well and top up to 1 gallon with hot water.


Let sit until cool and the sulphate (Campden) dissipates. (about 24 hours)


Then add the yeast and start the ferment.


Racking and finings as per normal.








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Heres鈥檚 one using Honey as the sweetner








3 lbs Fresh Mulberries


8 oz Light Raisins, chopped


3 lbs Honey


1 teaspoonful Pectic Enzyme


1 teaspoonful Yeast Nutrient


1.5 cups Orange juice (for yeast starter)


1 Campden Tablet


1 packet Champagne yeast


Procedure:





Boil the honey in two quarts of water for 10 to 15 minutes and skim off the foam. Mash the berries. Put them and the chopped raisins into the primary fermenter. When the boiled honey and water has cooled sufficiently so as not to endanger the fermenter (if it is glass, for instance) add it to the fruit.





Crush the Campden tablet and stir it into the primary fermenter. Stir in the pectic enzyme.





Allow the mixture to stand for 24 hours. Then make up the yeast starter by mixing the yeast and 1 teaspoonful of yeast nutrient with the orange juice in a suitable bottle. The orange juice should be at about 80 deg. F. Shake the bottle well to mix it, then loosen the top. Be sure the top is loose! If you are making more than one gallon of wine, add one more teaspoon of yeast nutrient per gallon to the primary fermenter. Let the yeast starter stand for 1 to 2 hours -- until it is bubbly, and then stir it into the primary.





Stir the fermenting melomel 2 or 3 times a day for the first day or two, then once daily until the fermentation slows. When the primary fermentation is complete (usually in about a week if you used Champagne yeast, longer if you used a slower yeast), strain off the berries and discard them. Place the melomel into the secondary fermenter. If necessary make up the volume with water. Install the water seal. Rack as necessary. Bottle when it is still and clear. For best results let it age for a year or two.