Feeds:
Posts
Comments

Posts Tagged ‘bread’

DSC_2164

Guinness bread

So…This daylight savings thing is kicking my butt in the worst way! Let’s just say that according to my stove clock, I was TOTALLY on time for work today.  I think Arizona was right to boycott this non-sense.

DSC_2124

Pumpkinhead Beer Bread

With that said, let’s keep this short and sweet, shall we?

I whipped up this beer bread to go along with the Guinness stew I gave you yesterday. It’s SUPER easy and a thousand times better then Soda Bread, which usually comes with raisins. And you know I don’t do raisin. Plus it has booze!

Bread -raisins+booze=St. Patrick’s Day Awesomeness!

(this math problem was brought to you by an English/Art major.)

So the first recipe I’m giving you I made with Shipyard Pumpkinhead. ummmm, yeah. I still have some leftover from Halloween. I’m hoarding it and drinking like, 1 a month to hold me over until October when it’s released again. Or, let’s be real, August, since halloween/fall crap is pulled out in the summer now.

DSC_2129

Pumpkinhead Beer Bread

Beer Bread:
via Rachel Robin’s Nest

  • 3 cups flour
  • 1tbsp baking powder
  • 1 tsp salt
  • 1/4 cup sugar
  • 12 oz (1.5 cups) beer


Combine all ingredients and put into a well-greased bread pan.  Bake at 375 for 45 minutes.

That’s it! Crazy, right? No rising, no kneading, no nothin’!

ok, now the second one is for Guinness. You can definitely use Guinness in the recipe above. Rachel said it comes out delicious but I was thinking brown sugar might be tastier with the Guinness. So I gave this recipe a try:

Guinness Beer Bread

via The Black Peppercorn

  • 3 cups flour
  • ½ tsp salt
  • 4 tsp baking powder
  • ⅓ cup oats
  • ⅔ cup dark brown sugar
  • 12 oz Guinness (Guinness Extra Stout is supposedly vegan according to Barnivore)
  • 1 tbsp oats
  • 1 tbsp butter (Earth Balance)
  1. Preheat oven at 350F
  2. Grease a loaf pan with the 1 tbsp butter.
  3. Whisk together the flour, baking powder, salt, ⅓ cup oats and brown sugar.
  4. Slowly beat in the Guinness into the dry ingredients using a wooden spoon or an electric mixer on the low setting. Do not over mix the batter, but make sure that it is not too lumpy.
  5. Pour the batter in the greased loaf pan and sprinkle the 1 tbsp of oats on top ( I totally forgot this step because I was all, COOK FAST SO I CAN EAT YOU!)
  6. Bake the bread for 50-60 minutes. The bread is done when a toothpick inserted, comes out clean. Check at 45 minutes just in case the bread is done early.
  7. Place on a cooling rack until at room temperature.

Mine took longer to cook, about 60 minutes.

DSC_2159

Guinness Beer Bread

Both of these are delicious, though I think my favorite is the first recipe. This could just be because I adore Pumpkinhead beer above all others, including Guinness. The Pumpkinhead is sweeter so it just makes a super yummy bread. BUT, experiment with your own breads and let me know what beers work.

DSC_2162

Guinness Beer Bread

Would you believe I have TWO more, maybe even three, St. Patrick’s Day-themed recipes for you guys?? I’m am all over this holiday!

PS. I’ve had a few requests for an easier search engine for recipes. I’m looking into adding a Recipage tab, which would help organize things a bit. Stay tuned and if you see some weird, pseudo-complete changes going on, hold tight. It means better things are coming =)

Advertisements

Read Full Post »

I had a little break down in the bread aisle last week. Don’t feel bad for me-It was due to Karma. About 2 years ago, my roommate and really good friend Melinda, told me about a breakdown she had in the bread aisle because she could not find a decent bread without high fructose corn syrup. I laughed at her and rolled my eyes.

I was not laughing last week.

Here’s the scoop: I’ve had it in my head since the beginning of October that I wanted to make apple butter (coming soon!). My thought was, ‘how delicious would apple butter be smothered on toast for breakfast? OH! On cinnamon toast for breakfast.’ After that I couldn’t get the thought out of my head. I simply had to have cinnamon bread with apple butter. So I began my search for cinnamon bread.

Not a simple feat. By the third store and after looking at more bread than I could count, I sort of felt like the teacher from Daria who sort of freaked out and got the one ginormous eye. Yeah…I felt like that. All the bread I was finding either  had A. high fructose corn syrup or other chemicals and/or B. raisins. I wanted my bread to be simple with ingredients that are not overly processed. I didn’t want to start my day by shoveling chemicals down my throat! And HFCS is a chemical. I don’t care that once upon a time it was corn. Its made in a frickin’ lab for Pete’s sake!

'WHY can't I get BREAD without frickin' CHEMICALS or RAISINS' yeah...that was me...

And don’t even get me started on raisins. I HATE them. Know the book Green Eggs and Ham? It’s basically 20 pages of this little kid talking about all the places he hates Green Eggs and Ham. That could be me…but with raisins (“I do not like them here or there, I do not like them anywhere, I do not like any raisins, I do not like them, Sam-I-Am”). I know the book ends with him liking Green Eggs and Ham but that’s not the point…My point is, Raisins suck and finding a cinnamon bread without raisins AND high fructose corn syrup/other chemicals is damn near impossible.

Hence the break down. Melinda, feel free to laugh at me and roll your eyes. I deserve it.

So I decided to just make it. This is an attitude I (and my mom and her friend, Lu) often take with crafts and I take all the time with baked goods, like cakes and cookies, but bread? Bread is a whole nother ball field. I had never made bread before and prior to the beer pretzels I’ve never had much luck with yeast. My frustration overrode practicality, though. Bring on the bread making!!

I was so excited to make my first loaf of bread I literally took a picture at every step...I'll only subject you to a few

Thankfully, I just happen to have a bread machine lying around courtesy of my roommate, Bonnie’s, Grammie. Bread is surprisingly easy when you just dump it in a pan and let the bread maker do the work!

Raisin-less Cinnamon Honey Bread

adapted from Sunbeam’s Bread Recipes

1 1/4 c. water

2 TBS of Earth Balance vegan butter

3 1/4 c. bread flour

1/4 c. honey*

1 1/2 tsp salt

1 tsp cinnamon (I was a bit generous with my cinnamon. It may have been closer to 1 1/2 tsp)

1 packet of yeast

Place the ingredients in the bread boxes in the order they are given (except the yeast). Put all the liquid ingredients in and then all the dry ingredients. Make a well in the flour and place the yeast in the well. The yeast should NOT touch wet ingredients. (the directions told me this at least three times so yeah… don’t let your yeast touch the liquid layer). Snap the bucket in your bread maker. Set your machine for sweet dough and the desired color of your crust.

Voila!

This bread was Ah-Ma-Zing. It was super moist and springy and it tasted delicious as toast with almond butter and apple butter. AND it didn’t have raisins OR funky chemicals. Take that super market bread!

This is totally doable without a bread maker, especially if you have a kitchen aid stand mixer. I have a feeling, based on the research I did for this recipe, that you would follow the exact some procedure, except you would layer all the ingredients in the bowl of your mixer and then start it on low. When the dough is formed, you would let it rise for about an hour, punch it down, dump it out of the bowl, shape it on a greased pan, let rise for another hour or so and then bake it. I’ll try it next time this way and let you know how it works out.

OR! if you try it without a bread maker, let me know how it goes in the comments section!

*I know a lot of vegans do not consider honey to be a vegan product due to the fact that it is technically an animal product. I disagree. I’ll be updating the ‘Life’ page soon with my thoughts on Honey. For now, you can just sub in 1/4 cup of sugar, which is what the original recipe called for. I just didn’t want sugar in my bread. I felt honey was a bit more natural and a lot less processed.

Read Full Post »