Whole Wheat Beer Bread Recipe. A warm, hearty loaf of flavorful whole grain bread in about an hour. Two days ago I wrote a post on how to make homemade beer bread. Since then, several of you have asked me about substituting whole wheat flour for some of the all-purpose flour in the recipe. Since I figured I could spare five minutes in the name of bread—and because I was getting curious myself—I baked this loaf of whole wheat beer bread a couple of hours ago. Instead of the three cups of all-purpose (white) flour in the original recipe, I used two cups of whole wheat all-purpose flour and one cup of all-purpose flour. Both were organic. I decided not to add any herbs or cheese to the basic mix. Within minutes of putting the bread in the oven, the kitchen smelled divine. I again used a bottle of our homebrewed Irish pale ale, and the flavor of the beer really came through.
Farmgirl Susan's Almost Too Easy Whole Wheat Beer Bread RecipeMakes one loaf Optional glaze: 1 egg & 2 teaspoons water, beaten Still hungry? Rendering Lard. Intro Kitchen projects excite me. While many think I may be a bit “off my rocker” as they say, for driving an hour to a farm more than a little off the beaten path to pick up 10 pounds of pig fat, then coming home to render the fat – which in turn casts a pig farm-esque smell over everything we own. I don’t understand. What is obscure about that? It was in the name of perfect pie that caused this sudden NEED for freshly rendered pig lard. Most specifically I took note when I read that the pie queen herself, Kate McDermott (artofthepie.com), uses it for her sought after crust. Now having tried Kate’s recipe I am a convert. While gushing over the joys of my latest kitchen project there have been many devoted food lovers who don’t think I’ve lost my marbles, conversely they want lard of their own and have inquired into the rendering process.
The process is simple and the best part is that you end up with two products for the price of one. In this case I am using Leaf lard. Broth is Beautiful. Kate's Perfect Pie Crust (Pie Part I) This pie tastes amazing, partly thanks to the outrageously gorgeous assortment of apples that Kate McDermott and husband Jon Rowley scored at the farmers market to make it.
But it is amazing because of Kate’s delicious, tender, flaky pie crust, which is what brought me to the couple’s Seattle home for a pie-making lesson, carrying an apron and a rolling pin in my arms and a load of butterflies in my stomach. Kate is famous around here for her pies, and after I saw one of hers on the cover of Saveur, I told her how I envied her ability to make a wonderful flaky crust by hand. She insisted it was nothing I couldn’t learn — and that she had a secret ingredient. I was dubious, but I had to try. So, generously, she shared her recipe and her experienced hands with me earlier this fall — and gave the OK to pay the recipe forward to all of you. Kate’s Pie Crust Makes one double-crust pie 8 tablespoons of leaf lard, cut into small pieces of various sizes, from pea-size to walnut-size. Winter Squash Recipes and Nutrition Information from Prairieland.
Storage: Acorn, Hearts of Gold - Cook immediately or use as seasonal decorations until you are ready to eat them. Most winter squashes, except of the Spaghetti Squash are interchangeable in recipes, so feel free to experiment. These varieties will store well at room temperature for over a month, or at 50-55 degrees F for most of the winter. These are good for stews and soups. Delicata - Cook immediately or use as seasonal decorations until you are ready to eat them. These will store at room temperature for about 4 to 6 weeks, but aren’t as good for long-term storage. Kuri, Golden Buttercup - Cook immediately or use as seasonal decorations until you are ready to eat them. Recipes: Baked Squash with Blue Cheese Brush a halved acorn or hearts of gold squash with melted butter and sprinkle with dried basil, dill, and thyme.
Curried Squash and Mushroom Soup adapted from The Moosewood Cookbook In a heavy pan, heat: 2 T oil When hot, add: 1 t cumin seeds Cook until fragrant. Making Sauerkraut video by Sandor Katz. A Year in Bread: Index of our Recipes.