Beer bread #3
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Beer bread #3
  Beer    Bread  
Last updated 6/12/2012 1:08:13 AM. Recipe ID 34585. Report a problem with this recipe.
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      Title: Beer bread #3
 Categories: Bread
      Yield: 16 Servings
 
      1 pk Active dry yeast
    1/4 c  Warm water (105-115)
      1 ts Granulated sugar
  2 1/4 c  All-purpose unbleached flour
           -(reserve 2 tbs)
  1 3/4 c  Cake flour
  1 1/4 c  Warm beer (105-115)
      2 ts Salt
      1 tb Cornmeal
 
  From: thorp@pobox.upenn.edu
  
  Date: Wed, 12 Jan 94 10:37:27 -0500
  
  From the Fatfree list. Makes 16 Servings. From February 1994 Weight
  Watchers Magazine
  
  In small bowl, sprinkle yeast over warm water. Stir in sugar and set
  aside about 10 minutes or until foamy.
  
  In work bowl of food processor fitted with steel blade, combine the
  folours, half the beer, the yeast mixture and salt. Pulse on and off 4
  times. Add the remaining beer and process 8 seconds to form an elastic
  spongy wet dough.
  
  Spray a large glass or ceramic bowl with nonstick cooking spray. Place
  dough in bowl, turning to coat all sides. Cover and place in a warm,
  draft-free place to rise until doubled in bulk, about 1 hour.
  
  Sprinkle clean work surface with 1 tablespoon reserved flour and work
  dough into a ball. Line a banneton or bowl with a clean
  non-terrycloth kitchen towel; sprinkle cloth with remaining
  tablespoon of flour. Press dough into bowl; spray lightly with
  nonstick cooking spray and cover lossely with plastic wrap. Set aside
  in a warm, draft-free place to rise until almost doubled in bulk, but
  still firm, about 30-40 minutes.
  
  Preheat oven to 450. Spray a baking sheet with nonstick cooking spray
  and sprinkle the center with cornmeal. Gently turn the dough out onto
  the cornmeal.
  
  Cut an 'x' in the center of the dough with a clean razor blade or the
  steel blade of the food processor. Set dough aside in a warm,
  draft-free place to rise until doubled in bulk and springy, about 10
  minutes.
  
  Bake 20 mintues; reduce oven temperature to 400 and bake 10 minutes
  longer or until bread sounds hollow when tapped on the bottom. Cool
  on a rack.
  
  Per Serving: 117 cal, 3g pro, 24g car, 0g fat: 0g poly, 0g mono, 0g
  sta;
      276 mg sod, 0 mg chol.
  
  FAT-FREE
  
  REC.FOOD.RECIPES
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe




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Recipe ID 34585 (Apr 03, 2005)

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