BBD#51: Bread with Beer

To celebrate the 5th anniversary of Bread Baking Day, Zorra, the founder and this month's hostess, challenged all bread bakers to make a bread with beer.

Having recently made a beer bread, I still had several bottles of beer remaining, so the search was on for a new recipe. 

I found a rye bread for which I had all the ingredients and for which I made minor substitutions -- medium rye for dark, regular beer for light.   The end result was a delicious bread, good toasted or made into sandwiches.

I had hopes of enjoying this bread for several weeks, but due to a recent freezer malfunction, that was not to be.  Half a loaf went to my dear neighbor yesterday, and the other half sits on my counter, waiting to be consumed along with other bread products.   Bummer.  (For the freezer problem, not the bread.)

So, I'm sending this bread over to Zorra for the Bread Baking Day #51 celebration.  I'm looking forward to seeing what the other bread bakers submit.






RYE BREAD

2 cups dark or medium rye flour
2 teaspoons yeast
5 1/2 cups all purpose flour  
12 ounces beer
15 ounces warm water
4 teaspoons salt
1 tablespoon fennel seeds

Combine beer and water in a large bowl. Add yeast and stir until completely dissolved.  Add rye flour and 3 cups of AP flour in a bowl or the bowl of an electric mixer.  Stir until thick batter forms.  Cover and let rest until mixture begins to bubble, about 2 hours.

Stir in reserved 2-1/2 cups flour, salt and fennel seeds.  Mix in the electric mixer or knead on a floured surface.  You will probably use about 1/2 cup additional flour for kneading.  It's a very sticky dough, but adding too much flour will make your bread more dense. 

Return dough to bowl, cover and rest for another 45 minutes to an hour.

Place dough on floured surface and divide into two or three pieces.  Shape each piece into a ball and allow to rest for 5 minutes. Place in forms or shape as desired.   Let rise until double in size, about 1 to 2 hours.

Preheat oven to 450 degrees F.  Slash loaves with a razor blade.  Slide loaves or pans into oven.  Reduce heat to 425 degrees F after 5 minutes of cooking.  Bake for another 25 minutes or until bottom of loaves sound hollow when tapped.  Transfer to a wire rack to cool.

  

       

BBB Buddy: Oatmeal Twists

Where did June go?

Away.  Quickly.

I really did do all my baking before leaving on a quick trip to New Mexico.  

I really did think I would have time to write and post my posts while I was away.

Silly me.



So, now I'm down to the wire.

First up is the bread challenge from the Bread Baking Babes.  Elle, from Feeding My Enthusiasms, was the hostess this time around.  She chose a most delicious oatmeal bread, shaped into twists.

I made these immediately, ate one or two, then put the remainder in the freezer so I could enjoy them upon my return.   I actually had oatmeal flour, which I substituted for the oats, and because I don't have sourdough starter at this time, I made the poolish.  It's getting so that I really enjoy making these preferments.  There is something very satisfying about watching the pre-dough bubble and rise, and then watching the final dough do the same.

Stop by Elle's blog to get the recipe and read about all the variations for this bread.  While there, take a look at the efforts of the other Babes.   I'll be sending this along as a faithful buddy.

TWD/BwJ: Progression of Naan

Baking bread is just about one of my most favorite things to do.  I love the feel of working the dough, watching it transform from a sticky mess to a satiny smooth ball of dough.    


This was a lovely dough to make and form.  I only made half a recipe and used my KA mixer for most of the work.  I baked one at a time, even though there may have been enough room for two on my baking stone.  While I can do bread, I haven't yet perfected the art of good aim as I transfer the bread from the make-shift peel to the stone.   After this bout, I definitely need to invest in a real peel -- jelly boards tend to melt a bit at 500 degrees.

My naan puffed up wildly during the baking process.   I did my best to dock them sufficiently, but, alas, it wasn't enough.  By the last one, I was docking like a crazy woman, immediately before sliding it into the oven.  That helped some, but I think this is just a puffy dough. 


One naan was consumed almost immediately -- have to taste test, right?   I kept the rest in an airtight container, and they lasted two days more.

I would certainly make these again, perhaps play with the toppings, or just leave them plain.




Our hosts this time around were Maggie of Always Add More Butter and Phyl of Of Cabbages & King Cakes.   You can find the recipe on their blogs.   


For more adventures, check out the LYL on the Tuesdays with Dorie website.

BBD #50: Bread with Vegetables

Sandra of From Snuggs Kitchen chose the theme of Bread with vegetables for BBD #50. I immediately turned to one of my favorite bread cookbooks to see if there was an appropriate recipe to use.  Sure enough, there was -- Garden-patch Bread. 

Look at all those yummy veggies!

Once the bread machine had done its magic, I formed the dough into rolls.  

 

Such a rosy color.

All that vegetable deliciousness inside.

Just perfect for a turkey and cheese sandwich.

Enjoy!

And while you're enjoying, head over to From Snuggs Kitchen for the roundup and to Zorra's kitchen for more inspiration.

Garden-patch Bread

(Better Homes and Gardens Best Bread Machine Recipes)

1/2 cup water

1/3 cup tomato juice

1/2 cup shredded carrots

2 tablespoons chopped green pepper

2 tablespoons sliced gree onion

1 tablespoon butter or oil

3 cups bread flour

1 teaspoon sugar

3/4 teaspoon salt

1/4 teaspoon dried basil, crushed

1 teaspoon active dry yeast

Select the appropriate manual setting on your bread machine.  Add the ingredients as the manufacturer directs and push the button (Max).

When the cycle has finished, remove the dough, shape as desired, and let rise.  Bake at 350 degrees F for 25 to 40 minutes depending on what size and shape you chose, or until golden brown and cooked in the middle.

The rolls made great sandwiches or snacks, toasted with butter.