Posted by bj on Monday, April 5, 2010
Went down to Lambertville and busked with Jane on Saturday. Wowza, it was a BEAUTIFUL day and a great day to play. To say I was inspired to play is understating things by a lot. It was enormous fun! Even the dogs were singing along. We were joined by our friend Christian for a few tunes at the end, and wow, did we ever play up a storm. I hope we get to play with Christian again soon, he's really great.
I brought dinner for Jane and me for afterward, and boy, did we work up an appetite! I had brought some homemade turkey soup and a loaf of beer bread made from a previous busking tip.
Here's how you make Fiddler's Elbow Beer Bread.
2 cups whole wheat flour
1 cup white flour
1 tb sugar
1 tsp sea salt, finely ground
1 tb fresh no-aluminum baking powder (I replace mine monthly, it makes a difference.)
12 oz Fiddler's Elbow Ale (use measuring cup, chef gets to drink the leftover!)
2 tb finely chopped rosemary
I didn't add the cup of grated cheddar this time. Sometimes I do, sometimes I don't. If you like your bread glossy you can brush it with 1 beaten egg mixed with 2 tsp water.
Sift dry ingredients together. Dump in the ale, and mix with a fork until all the dry ingredients are moistened. Don't overmix!
You can either use a standard sized loaf pan or turn it out onto a cookie sheet and form a loaf. Grease your pan first (I use either butter or sunflower oil.)
Bake for approx. 45 minutes in a prewarmed 375 degree oven. Bread is ready when a toothpick inserted in middle comes out clean. Let cool 10 minutes before turning out of the pan, then another 10 before serving. Best served warm.
This bread is amazing. Really. I love to whip up a batch when going somewhere, like to a party or a dinner at someone's house. It takes about five minutes for me to get the dough oven ready. It bakes while I'm getting ready to go, then I grab it from the oven and run out the door. People think you fussed when you didn't.
This is more a with soup or stew bread. Not really good for sandwiches, it's too crumbly.
Oh, and you don't have to use Fiddler's Elbow Ale, it's just what I happened to have around. Any ol' beer will do, but the more interesting the beer or ale, the better the bread tastes. Fiddler's Elbow was definitely a good one for this!
Monday, April 5, 2010 @10:07:08 AM
Sounds yummy! I wonder how it'd do with Breckinridge Brewery's "Vanilla Porter"? :o)
Monday, April 5, 2010 @12:29:18 PM
Sounds like it's worth a try. Check out the Farmgirl blog too, for more variations on this recipe.
And a very sweet syrupy sort of ale or beer might be great for making cinnamon swirl bread!
Ozarkian DL Says:
Tuesday, April 6, 2010 @5:36:43 AM
Use "Martha White" self risin flour.........goodness gracious it's good. :-).
Tuesday, April 6, 2010 @5:52:14 AM
Oz, I don't know if "self-rising" flour will give the same good results, since by doing so you're increasing the baking powder, which is what makes self rising flour rise. And since baking is a science, the proportions of certain ingredients do tend to be written in stone if you want the same results.
I'm partial to King Arthur flours, since they're a somewhat local company who sources relatively locally, and from smaller, non-monsanto farmers.
Wednesday, April 7, 2010 @11:19:17 AM
i liked bj's soup so much that after about 4 ladylike well-mannered spoonfuls i just picked up the bowl and chug-a-lugged the rest of it. Nothing like total instant downpouring when yer famished and the vittles are fine...besides: table manners are for mannequins
Wednesday, April 7, 2010 @11:29:28 AM
Yeah, and I almost snorted soup out my nose when I saw you doing that . . . ladylike indeed!
Wednesday, April 7, 2010 @8:13:44 PM
it coulda been worse...
i coulda stuck a straw in it and snorted it...
hmmm, i wonder if i could do yer soup intravenously?
Sunday, April 11, 2010 @5:04:41 AM
I had homemade foccacia bread last night which was scrumpdelicously good, but after reading your recipe.....I am thinking I will have to pass it along to my baking friend....to bake for her next house party.
I hear that snorting and intravenous soup use are gateway foods and can lead to high levels of nutrition addiction :-D
Tennessee Tom Says:
Sunday, April 11, 2010 @6:28:40 AM
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