So, I made beer bread the other day. So good. Here's the link to the recipe I used, which I will paraphrase incase the site goes down. https://www.thepioneerwoman.com/food-cooking/recipes/a96246/beer-bread/ Basically: Preheat oven to 350 Grease a 9x5 loaf pan 3 cups Self-rising Flour 3 Tbsp sugar 1 12oz room temperature beer 4 Tbsp melted butter Mix the flour and sugar together, then add the beer. It will foam up, just keep mixing until it's all incorporated. Put the batter into the pan, and bake for 50-60 minutes (until an instant read thermometer reads 190 or a toothpick inserted into it comes out clean) Remove the bread from the pan, onto a cooling rack over a pan with a lip. Pour the melted butter over the top and brush the sides. Let rest for 15 minutes and serve. The Schell's Oatmeal Stout was on the top of the variety pack I bought for the bread. So, that's why I used that one. The other options will get used, eventually.
Last night I started a new to me adventure. I'm making 'fermented' foods. :) Started with sauerkraut. That's the product, maturing in a dark place. Started with cabbage and salt. Slice it finely. And tossed salt in after every quarter of the cabbage. Then squished it with a mallet to 'make it juicy'. I got a fermentation kit at Bomgaars the other day. It had the squisher "pickle press", glass weights "pickle pebbles", and silicone vents to release carbon dioxide "pickle pipes". This is the lid to the box I got. It has a couple super simple recipes in the book that comes along. I'm kinda impatient, so I already want to see how it's doing, BUT... time is important. It takes time to ferment. I'll do "Sauerkraut - the unboxing" when it's ready. :D
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