SHINER BOCK BEER BREAD
Hearty brown bread goes great with steaks & makes wonderful sandwiches! Note: Time includes rising
Provided by JelsMom
Categories Yeast Breads
Time 2h30m
Yield 3 loaves, 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 423.9, Fat 10.6, SaturatedFat 0.9, Sodium 201.6, Carbohydrate 72.3, Fiber 10.1, Sugar 11.9, Protein 11.8
SALTGRASS STEAKHOUSE HONEY BUTTER
I love Saltgrass Steakhouse and this is the butter they serve with their Shiner Bock Beer Bread and their Baked Sweet Potatoes.
Provided by Lacy S.
Categories Low Protein
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Whip all ingredients with a blender or food processor until they lighten in color and turn a light cream color.
- Cover and refrigerate until needed.
Nutrition Facts : Calories 157.3, Fat 11.9, SaturatedFat 7.5, Cholesterol 32.1, Sodium 88.3, Carbohydrate 13.5, Sugar 13.5, Protein 0.5
BOCK BEER BREAD
This is a hearty bread that goes well with any beef or pork dish. German bock beer is suggested, but any dark beer (not stout) would substitute well. I prefer Spaten das Optimator. You might experiment with some whole wheat flour in place of the white, which would increase flavor. From experience I've figured out if you use over 3 cups flour, you'll want to add more than 1 cup of beer. Adapted from "Cooking in a Casserole" (1967) by Robert Ackart.
Provided by Cooking Beast
Categories Breads
Time 3h40m
Yield 1 loaf
Number Of Ingredients 8
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.
Nutrition Facts : Calories 2346.6, Fat 51.8, SaturatedFat 25.4, Cholesterol 277.6, Sodium 2757.8, Carbohydrate 382.9, Fiber 29.1, Sugar 41.4, Protein 77
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