[Sca-cooks] sour and substantial breads

[Susan Fox]

Rather than sour beer bread, I like to take the spent grain from fresh 
beer brewing and add a big dollop of those to plain bread dough.  
Wonderful fiber value, sweetness from the barley malt and an extra kick 
from a different kind of yeast.  Win all around.

There is this very common quick bread recipe, usually called "Beer 
Bread," made with 12 oz. beer, 3 cups self-rising flour and a couple 
tablespoons of sugar.  Very good with soup or stew, best eaten just out 
of the oven, does not age well but most un-fatted quick breads don't.  
Maybe that was it?

Cheers,
Selene

>
>
>> Okay, I've heard about beer bread, how does it taste?
>>
>> Also, I remember tasting some kind of loaf that wasn't just sourdough
>> (though it may have been sourdough plus something else), but it was
>> memorable.  Sour, but also reminding me of english muffins, and 
>> really heavy
>> craft breads, and biscuits and gravy, and meatloaf.....what I mean, 
>> was that
>> after eating it, I felt FULL, which I rarely do when eating bread, 
>> and it
>> was, somehow, more satisfying.  It had a sour taste, but it was
>> more....umame, I guess, than I'm used to.  Anyone have any idea what it
>> might have been?  It wasn't too mealy, which I've had when breads were
>> cooked badly....it was great with butter...
>>
>> -- 
>> Ian of Oertha