Pull-Apart Bread. I’ve made no bones about the fact that I’ve been bitten by the Pinterest bug, and by “bug” I mean a gigantic brain-sucking arachnid like the ones in Starship Troopers.
Not really. What I mean is, I love Pinterest. It took me a long, long time to figure out what the big deal is. But now, I totally get it. I cherish my boards. The funny thing about Pinterest, though, is that there are these…trends. And you definitely can’t spend any time on Pinterest without wanting to make pull-apart bread.
Actually, it didn’t work out perfectly. Here’s what you need for the dough! Don’t be like me. I made a double batch of dough, so just cut everything I do in half. Then measure some canola oil… And pour it in… Along with some sugar. Stir it to combine, then heat it until it’s very hot but not boiling. Remove it from the heat and let it cool until it’s no longer hot. Is that weirdly specific enough for you? Grab your totally impractical—but cute, so you don’t care—ceramic measuring spoons… Butter a loaf pan… Almost Too Easy 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? Easy Focaccia Bread Recipe with Herbs. How to make focaccia bread that’s perfectly crisp on the outside and soft and chewy on the inside.
Jump to the Easy Focaccia Recipe or read on to see how we make it. One of our favorite yeast-breads to make lately has been focaccia. It’s olive oil loving crisp outside and soft inside makes it perfect to accompany dinner, soups, stews or even sliced in half and used for sandwiches. Our focaccia bread recipe is very simple to make – no fancy equipment is needed at all. YOU MAY ALSO LIKE: This recipe for Tender Turkey Meatballs in a light tomato sauce. How to Make the Best Homemade Focaccia Bread Homemade focaccia bread is one of our favorites. Use a Good Olive Oil The secret to the best focaccia bread is great tasting olive oil.
Add Flavor with Infused Olive Oil One of the best things about this recipe is that it’s completely versatile. If you prefer, leave the garlic and herbs out, it will still be delicious. You can can even treat the baked focaccia like a pizza. What to Do with Leftovers. Whole Wheat Garlic & Herb Beer Bread. Whole Wheat Garlic & Herb Beer Bread I think that beer bread will forever be one of my favorite sides to prepare.
It’s quick (less than 10 minutes to prep), it calls for ingredients I pretty much always have on hand, it makes your home smell heavenly, and…let’s face it…it makes delicious use of a bottle of beer. What’s not to love? Ten Tips on How To Bake Better Artisan Breads at Home. 2009 Update: A few years ago I started baking all of my pan loaves on my baking stone.
I place the cold stone in the cold oven like usual, let the oven heat up, and then put the loaf pans full of risen dough directly on the hot baking stone. I really like the results, and the loaves are nice and brown on the bottoms and sides. Heavy duty commercial loaf pans really make a difference.