Bock Beer Bread Food

SALTGRASS STEAKHOUSE SHINER BOCK BEER BREAD

Steps:

• Dissolve in a large mixing bowl yeast with warm water, add honey and stir. Mix in wheat flour, salt, and all-purpose flour in a bowl. Stir in oil and slowly add flat beer. Mix all the ingredients together.
• Place dough on a floured service and kneed for at least 10 - 15 minutes. The dough may need a little more flour added to it if while kneading its sticking to your hands.
• The finished dough will feel smooth and spongy and will not stick to your hands. Place dough in a lightly oiled bowl and cover with plastic until it doubles in size. Do not place dough in a draft or an overheated area. The dough should be let to rise at room temperature. When the dough has doubled, punch in the middle and let rest for 5 minutes.
• Divide into four equal parts and shape into round loaves. Place loaves on a lightly oiled cookie sheet. Score twice on top of each loaf with a knife two inches apart and about 2 1/2 inches long. Cover loosely with plastic wrap until the loaves have doubled in size. Place in a preheated oven at 350 degrees for about 30 minutes.

BOCK BEER BREAD

Steps:

• Heat beer until lukewarm and pour into a warm, non-reactive bowl. Sprinkle yeast over and allow to dissolve. Add sugar, salt, and egg; stir to dissolve. Add butter.
• Mix in half the flour. Add wheat germ, stirring. Add remaining flour, turn onto floured surface, and knead.
• Place dough ball in warm, buttered bowl and cover with cloth; put in a warm, sheltered place. Let rise until double in bulk.
• Butter the baking dish. I prefer a 2.5 quart round casserole because round bread just looks cool, but a 9 x 5-inch loaf pan works fine. Mold the dough into the dish, let it rise again. When dough reaches just over the top of the pan, preheat the oven to 375°F Bake for 30-40 minutes, until the bread sounds hollow when tapped on top.
• Let bread cool a few minutes on counter, remove from pan and place on a wire rack to cool fully.
• Slice and slather with butter. Enjoy.

SHINER BOCK BEER BREAD

Steps:

• The night before: Pour beer into mug, cover with paper towel, and let sit out on counter overnight.
• Next day: Dissolve yeast in warm water in mixing bowl. Mix in honey.
• Add both flours & salt, and stir to mix. Stir in oil and slowly add beer. Mix well. Place dough on floured work surface and knead 15 minutes. (Dust with flour if dough is too sticky).
• Place lightly oiled bowl & cover. Let rise to double in size.
• Punch down and let rest 5 minutes.
• Shape dough into four oval shaped loaves. Place loaves on lightly oiled cookie sheet. Score with a knife (I usually make 2 diagonally placed scored a couple of inches apart.
• Preheat oven to 350°F
• Cover loosely with saran wrap and allow to double in size again.
• Bake 30 minutes.

BEER BREAD

Steps:

• Preheat oven to 375 degrees.
• Mix dry ingredients and beer.
• Pour into a greased loaf pan.
• Pour melted butter over mixture.
• Bake 1 hour, remove from pan and cool for at least 15 minutes.
• UPDATED NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.
• Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit" as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the "correct" way and you will see an amazing difference in the end product.
• I have had many email from you kind folks about using non-alcoholic beverages instead of beer. That is fine to do but I highly recommend adding a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise.
• The final result should be a thick, hearty and very tasteful bread, NOT A BRICK! ;).
• Thank you all for the incredibly nice comments and those of you who left a bad review - learn to sift sift SIFT! You will be amazed at the results you get.

BEER BREAD

Steps:

• Preheat oven to 400 degrees.
• Stir all ingredients together thoroughly.
• Put in a WELL greased bread pan.
• Bake for 1/2 hour.

SPICY POT ROAST WITH BLACK BEANS AND BOCK BEER

Steps:

• Note- you can use plain diced tomatoes or the milder Rotel tomatoes if you prefer less spice.
• Boil black beans with 2 cups water in a 1 qrt saucepan over medium high heat 2 minutes.
• Remove from heat, cover and let stand for one hour.
• Meanwhile chop all the vegetables.
• Combine flour and BBQ seasoning on a plate.
• Cut roast into sections; trim away any fat.
• Turn roast pieces in the flour mixture to coat all sides.
• Heat oil in a 5 qrt pot or Dutch oven over medium heat 3 minutes.
• Sear beef 3 minutes per side to brown.
• Remove from pot and set aside.
• Add onion, and garlic to pot; saute 3 minutes.
• Add cans of tomatoes and the beer; scrape pot to loosen and stir in any browned bits from bottom.
• Bring to a boil.
• Drain beans and stir into pot.
• Add beef and bell pepper.
• Cover pot and reduce heat to medium low.
• Cook 1 hour, then stir.
• Cook 1 more hour, or until meat is fork-tender.
• Stir occasionally, especially during last half hour of cooking.
• Add 1/2- 1 cup water if cooking liquid reduces too low in order to prevent beans from sticking and not cooking properly.
• Break meat apart into chunks and shreds with a fork or spoon.
• Serve over rice or on flour tortillas.