SC - beer bread recipe (was re: small feasts)

[Stephanie Rudin]

I have a quetion about using homerew in cooking.  One of the men in our shire 
makes a fairly good home brew (so I 'm told).  His beer generally has a layer of
stuff in the bottom of the bottle.  When drinking they just pour the beer off 
gently and then dispose of the sediment.  Would you want to keep that sediment 
when using it to cook with?  Or is it just nasty stuff that should be disposed 
of?

Mercedes
rudin at okway.okstate.edu
______________________________ Reply Separator _________________________________
Subject: RE: SC - beer bread recipe (was re:  small feasts) 
Author:  <sca-cooks at Ansteorra.ORG > at SMTP
Date:    10/10/97 4:23 PM


>> Beer Bread (not period)
>> 
>> 3 cups self-rising flour* 
>> 1/4 to 1/2 cup sugar
>> 1 12-oz. beer, room temperature
>> 
>> Combine.  Let sit for 20 minutes for the beer to "work."  Bake for 1 hour 
>>(I think 375 deg., I'm in the office so not sure) or until it looks like 
>>bread.
>> 
>> Never make a single batch, because you'll eat the first loaf while it's 
>>still hot.  :-)
>> 
>>         - kat
>> 
>> * hence the OOP status; self-rising flour contains baking powder... 
>> 
>
>Okay, I don't do bread outside of an automatic bread machine so please answer 
>a couple of questions. 
>
>1. You don't knead the dough? Are the quantities you listed for one loaf or 
>do
>you divide into smaller loaves?
     
Between the flour/liquor ratio and the amount of sugar in it the dough 
should be very soft and not need much kneading.  The acid in the beer 
triggers the baking powder in the self-rising flour.  The ingredients 
are probably stirred together until they form a ball of dough.  This 
should make about a 1 lb loaf.
>
>2. What kind of pan do you bake the bread in? Or do you bake it as a round 
>loaf
>on a baking stone?
     
Should work either way, but I'm sure kat will clue us in on how she does 
it.
>
>3. Isn't there a way to make this period?
     
Use a bottle of unpastuerized homebrew.  Use plain unbleached flour. 
Reduce the sugar to 1/8 cup, or more properly, leave it out completely. 
Add about 1/2 teaspoon of salt.  Mix the ingredients together.  Shape a 
loaf.  Let it rise for an hour or two.  Bake at 400 degrees F for 45 
minutes.
     
The first time I tried this, I would put the loaf in a greased baking 
tin.  I think using the method I describe will create a very soft loaf 
which may be difficult to transfer to a baking stone.  
     
>I'm really not being picky but this sounds like such an easy bread to make I 
>would love to try it.
>
>Yers,
>
>Gunthar
     
Go for it.  This appears to be a fairly quick and easy bread to throw 
together.  It certainly beats the manchet bowling balls I got last night 
when my yeast failed.
     
Bear
>
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