Beer-herb bread
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Beer-herb bread
Last updated 6/12/2012 1:08:15 AM. Recipe ID 34638. Report a problem with this recipe.
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      Title: Beer-herb bread
 Categories: Breads
      Yield: 1 Servings
      2 pk Dry yeast
    1/2 c  Lukewarm water
    1/4 c  Sugar
      1 tb Salt
     12 oz Great western beer, heated
           -to lukewarm
      2    Eggs, lightly beaten
      1 ts Sage
      2 ts Thyme
      3 ts Savory
      1 sm Onion, grated
      7 c  Flour (approximately)
  Sprinkle the yeast over the lukewarm water and stir to dissolve.
  combine the heated beer, sugar, salt and melted butter with the yeast
  mixture. Add the eggs, sage, thyme, savory, grated onion and 4 cups
  of the flour and beat until the mixture is smooth. Add enough
  remaining flour until the mixture becomes difficult to beat. Turn
  dough out onto a lightly floured board and begin kneading, adding
  enough of the remaining flour so that the dough does not stick to
  your hands or the board. Continue to knead until the dough is smooth
  and elastic. Place the dough in a oiled bowl, cover it with a damp
  cloth and let rise in a warm place until doubled in bulk. About
    1 1/2    hours.
      When the dough has risen, punch it down and let it rest for 10 -
  15 minutes.  Divide the dough in two pieces and shape each one into a
  round loaf.  Place each in a loaf pan and let rise until double. Bake
  the loaves in a preheated 400 degree oven for 35 minutes. Remove the
  loaves from pans, and let cool on wire racks.
      This bread should be served slightly warm.  You may also freeze
  the loaves and reheat as needed.  This dough also makes wonderful
  dinner rolls or hamburger buns Makes 2 loaves

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Recipe ID 34638 (Apr 03, 2005)

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