Well in the interest of science I made this one today:) Talk about easy. I used a room temperature Rolling Rock, 1/2 cup of mexican blend cheese and maybe a tablespoon of diced minced onion. Really tasty, definitely better than my usual beer bread I think. Kate Here is a link that might be useful: Green Onion Beer Bread

Well, if it wasn't a doctor or nutritionist who put you off beans, please do some more investigation. I saw a warning against black eyed peas, but most people I've read online seem to think that beans are okay for gout even though they have that chemical which I think starts with "p". I've never had chili with lima beans. Are those the dried ones? I can't imagine that fresh would survive a long cook. I love that kind of thing, though not so much the salt and butter. I don't use much of either. So I read something that said that potassium was good for gout, and that lima beans are good for potassium. Vitamin C is also supposed to help. Is the B12 helping with the fatigue? I recently got Bragg nutritional yeast to try because several here said it was great to use as a seasoning and it has added B vitamins. I'm going to try it in vegan snacks. Even though there's not enough sodium to earn a mention on the label, it has an almost salty taste, and also umami. Plus nutritional yeast is supposed to have complete proteins. Maybe something like that would be a good alternative to some of the salt?

Linda, If you want to convert a bread machine recipe to a made by hand recipe, try this: in a bowl - put in the water or other liquid called for add in the yeast, whisk to dissolve, let sit 5-10 minutes to "proof" the yeast and made sure it is viable add any sugar, honey, maple syrup or other sweetener called for in the recipe, stir well add half of the flour called for in recipe, add salt and mix well, stirring with a strong spoon or heavy duty whisk also add in any dry herbs or spices now add in any butter, oil, or other fat called for - if melted butter, make sure it is only just warm, not hot - add in any egg(s) listed in recipe add in rest of flour and any other ingredients, chopped herbs, nuts, dried fruits, cheese, etc. stir well with spoon or mix with your hands until dough is a rather shaggy mass turn out dough onto a clean, floured flat surface and knead for 8-10 minutes adding only small sprinkles of flour if the dough sticks to your hands and the kneading surface [if you forgot those nuts, cheese, or raisins, you can knead them in now] when dough has been kneaded sufficiently it will come together into a nice firm ball (rather than a shaggy mass) and spring back when poked with a finger grease or oil a large bowl (or use the one you mixed in), put dough in, turn it around in the oil to grease the top of the dough and turn it oiled side up in the bowl; cover with a bowl cover (shower cap type), plastic wrap, or wax paper, then cover with a clean kitchen "tea" towel (dampened with hot water if you are making whole wheat bread) and set the dough to rise until doubled in bulk turn out dough, knead 2 minutes, divide into portions according to recipe or not - form loaves and put in greased loaf pans or not - cover again with wrap, and let rise until doubled in bulk preheat oven, bake bread until done, let cool at least a few minutes before cutting - and enjoy!

Ann, I cannot change my name while I am at work, as I use Houzz for work research, and I cannot have two identities at once. I tried to make it display a different name, but that did not work. My Gardenweb name was Publickman, but at work, I already had a Houzz account so that I could research furniture designs. Lars