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? One of my recent spins on my favorite honey beer bread recipe is this easy whole wheat garlic and herb beer bread. Made with white whole wheat flour (my favorite), it is a step healthier than the traditional all-purpose flour version. I’ll say cheers to that! Whole Wheat Garlic Herb Beer Bread Beer bread goes Italian with delicious garlic and herbs! Ingredients: 3 cups white whole wheat flour4 cloves garlic, minced3 Tbsp. sugar1 Tbsp. baking powder1 tsp. salt1 tsp. dried rosemary1 tsp. dried thyme1 tsp. dried oregano1 bottle (12 ounces) beer4 Tbsp. Directions: Preheat the oven to 350 degrees F. Leave a Comment: Trackbacks/Pingbacks. Honey Beer Bread Recipe.
On Friday night, I finished season six of Mad Men. At 2am. About a week after starting the season. On Netflix. On my wifi tv, my phone, my elliptical, and of course on my laptop (in just about every room of the house). And while none of those were even options a decade ago, they are all of course completely “normal” now, right?!? I mean, I don’t even blink an eye nowadays when a friend asks what show they should “start” next in April. Well, to harken back to the good ol’ days when Don Draper and his family would have sat together around a “set” to watch a show, at a designated time each week, no computer in the house, but perhaps with an Old Fashioned in hand, I made a simple shrimp saute to share with you today inspired by the classic cocktail. Read more This week has been one of those perfectly normal weeks that makes me adore life. Meals shared with friends every day of the week.
Lest I ever forget, most often it’s those normal things are the best things. Read more Read more. Back to Basics ~ tips and techniques to create a great loaf in 5 minutes a day. Note that there is an updated version of this post, click here to view.
Recently we have seen lots of new readers on the website who are asking wonderful questions about how to perfect their loaves. First I’d like to say welcome to the site and thank you for trying the bread. As I bake through the basic Master recipe from ABin5 I will try to answer some of the most frequently asked questions and also introduce you to a few new pieces of equipment I’ve recently started to use that make the whole experience just a little easier.
The goal is to create a large batch of dough that stores in the refrigerator for up to two weeks. That’s why our method saves you so much time– all the mixing and prep is divided over four one-pound loaves. Master Recipe from The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking: 3 cups lukewarm water (you can use cold water, but it will take the dough longer to rise. New York-Style Bagels Recipe. This is the story of an amazing New York-Style Bagel Recipe.
But it doesn’t just start there. It began with food blogger’s block (writer’s block, but for food bloggers)… The most frustrating thing for any food blogger. Many of us will not admit that we sometimes get it, but I find no problem with admitting that I occasionally get food blogger’s block. Why? Well, because I am far from perfect and showing small imperfections makes me normal. Well, I am not *that* normal. Okay… Exaggerating a bit… But I seriously do bake a bit too much… This past weekend, I decided that I was going to use all of the baking energy that I built up over the past couple of weeks to create some edible masterpieces to share with you all. Swedish Rye Bread. On cool Saturday mornings, the oven seems to plead, “Make bread!
Please! Make bread!” Most loaves emerge plump and fragrant, demanding to be sliced and buttered on the spot. Enter my summer nemesis, a bread machine borrowed to convert a recipe for Swedish rye, a family favorite. What trouble! I learned that the extra oomph in rapid-rise yeast creates a round top on heavy, European-style bread. ALANNA's TIPS Both fennel seed and ground fennel work, so does all caraway. I love the taste and texture produced by Bob’s Red Mill’s dark rye flour but other ryes work too. Wheat gluten is a favorite breadmaker trick but lightens this bread too much.
When mixed by hand, this bread works beautifully with a "slow rise" in the refrigerator overnight. For years, I baked Swedish Rye Bread in traditional loaf pans.