Tag Archives: bread

Beer Bread

Recipe

3½ cups flour
3 Tbsp. sugar
1 Tbsp. baking powder
1½ tsp. salt
12 oz. beer (typically 1 can/bottle, anything that’s not too hoppy or bitter will work)

  • In large bowl, mix dry ingredients. Add beer and mix until just combined.
  • Knead and form a ball.
  • Place on cookie sheet or in a greased bread pan, and slit an X in the top.
  • Bake at 375°F (190C) until golden brown, about 50 minutes.

Optionally, for a crisper crust:

  • Beat an egg with 1 Tbsp. water, and brush bread before baking.

Source: USA Weekend

Banana Bread

Recipe

2 1/2 cups flour
1 cup sugar
3 1/2 tsp. baking powder
1 tsp. salt
3 Tbsp. vegetable oil
3/4 cup milk
1 egg
3 mashed ripe bananas

  1. Combine all ingredients and mix well.
  2. Pour into greased and floured bread pan(s).
  3. Bake at 350F (180C) for 55-65 minutes, until wooden pick comes out clean.

Stuffing

Recipe, ,

2 Tbsp. butter
1/2 onion, finely chopped
2 stalks celery, finely chopped
1/4 cup fresh parsley
3/4 tsp. dried sage
1/2 tsp. dried thyme
1/4 tsp. dried marjoram
1/2 tsp. salt
1/4 tsp. pepper
1/2 lb. bread, cubed (5 cups)
1/2 cup chicken or turkey broth

  1. Saute onion and celery in butter until tender, about 5 min.
  2. Remove from heat and add herbs. Toss with bread cubes.
  3. Mix in broth a little at a time, until moist.
  4. Bake at 350F for 30-45 minutes.

Crepes

Recipe,

1 1/2 cups flour
1 Tbsp. sugar
1/2 tsp. baking powder
1/2 tsp. salt
2 cups milk
2 Tbsp. butter, melted
1/2 tsp. vanilla
2 eggs

  1. Mix flour, sugar, baking powder and salt.
  2. Add 1 1/4 cups milk, mixing well to break down lumps.
  3. Add remaining milk and remaining ingredients, and beat until smooth.
  4. Pour 1/3 cup of batter into preheated crepe or frying pan, immediately rotate to cover bottom.
  5. Cook until browned, turn and cook until other side is browned.
  6. Remove to cool oven to keep warm until ready to serve.

Biscuits

Recipe

2 cups flour
1 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. salt
1/2 cup shortening or butter
1 cup milk

  1. Mix dry ingredients in large bowl.
  2. Add shortening and mix with pastry blender until shortening is broken down into pea-sized lumps.
  3. Add milk and mix thoroughly.
  4. Drop in 12 spoonfuls onto greased baking sheet.
  5. Bake at 400F (230C) for 10-12 min., until golden brown.

Rolled alternative:

  1. Reduce milk to 3/4 cup
  2. Turn dough out on floured board and knead
  3. Roll out to 1/2″ thick and punch or cut

Challah

Recipe,

Dough:

3/4 cup warm water
1 Tbsp. vegetable oil
2 1/4 tsp. yeast
2 1/2 cups flour
2 Tbsp. sugar
1 tsp. salt
1 egg

  1. Add water, oil, and yeast to small bowl and let yeast activate.
  2. Mix sugar and salt with half of flour. Add yeast mixture.
  3. Beat with electric mixer on low speed 1 min., then medium 1 min.
  4. Add egg and mix until smooth. Stir in remaining flour.
  5. Turn out on floured board and knead 5 min. Place in greased bowl and turn over.
  6. Cover and let rise 1-2 hours until doubled.

Bread:

1 Tbsp. vegetable oil
2 Tbsp. water
1 egg yolk

  1. Punch down and divide dough into three parts, roll into ropes and braid on greased cooking sheet.
  2. Brush with vegetable oil, cover, and let rise in warm place for 20-30 minutes, until double.
  3. Mix water and yolk and brush on challah. Bake at 375F for 25-30 minutes, until golden brown.

Yeast Rolls

Recipe

1 cup plus 2 Tbsp. warm water
1/3 cup oil
2 Tbsp. yeast
1/4 cup sugar
1/2 tsp. salt
1 egg
3 1/2 cups flour

  • Combine water, oil, yeast, and sugar in a large mixing bowl and let rest for 15 minutes to activate the yeast.
  • Add salt, egg, and 2 cups of flour and mix well.
  • Add remaining flour slowly while mixing.
  • Divide into a dozen balls, in a greased muffin pan, and rest 10 minutes.
  • Bake in at 400°F for 10 minutes.

Yorkshire Pudding

Recipe,

3 eggs
1½ cup / 355 ml milk, at room temperature
¾ tsp salt
1½ c / 200 g flour
3 Tbsp beef drippings, butter, or the fat of your choice

  • Mix eggs, milk and salt
  • Slowly add flour, mixing until smooth
  • Rest batter at least 30 minutes
  • Add 1 tsp. of fat to each well in a muffin pan and bake at 450F for 5 minutes, until fat is melted
  • Quickly fill each well 1/3 full of batter and bake 20 minutes without opening the oven

Source: The Hobbit Cookbook

Recipe: Beer Bread

Beer, ,

This is my favorite bread recipe at the moment: it doesn’t get any easier or faster, and it makes a nice dense rustic bread that everybody in the family likes.  And if by some chance you have a batch of homebrew that didn’t turn out perfectly or just some spare beer you’d rather eat than drink, this is a great way to put it to good use and free up the bottles for the next batch.

Ingredients:

3½ cups flour
3 Tbsp. sugar
1 Tbsp. baking powder
1½ tsp. salt
12 oz. beer

Directions

  1. Mix dry ingredients in a large mixing bowl.  Add beer and mix until just combined.
  2. Knead in the bowl.  For a smoother consistency, turn out onto a floured board and knead.
  3. Form into loaf and turn out into bread pan, or onto a baking sheet.  For a crisper crust, brush with an egg beaten with 1 Tbsp. of water.
  4. Bake for 50 minutes at 375°F.

Source: Slightly adapted from USA Weekend “Recipe: Homemade bread in under an hour“.  The original recipe says to bake “about 45 minutes”, but every time I’ve sliced a loaf after 45 minutes, it has had a pocket of uncooked dough in the middle.

Beer Bread

Beer,

I made another batch of beer bread today, using a leftover bottle of Sam Adams Double Bock.  It was basically undrinkable, but it makes for tasty bread.

The bread is the simplest I’ve ever seen: mix flour, baking powder, sugar and salt, pour in a bottle of beer, mix until combined, knead just enough to get a ball formed, turn it out onto a baking sheet, brush with egg, and bake.  And it’s good (got rave reviews last time).  The sickly-sweet double bock makes for a great bread, not too sweet, but goes very well with honey.