Guru Zim
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|  #21 Posted on 28.11.02 0249.43 | Originally posted by pieman
Alright, tim, we're trying the cheddar beer bread this weekend. I will report back my findings.
Let met know how this works out - I have it teed up for Saturday...
//edit: I don't need yeast for this at all?
(edited by Guru Zim on 28.11.02 0055)
Your analogy is similar to:
"They already have cars that you can drive, why not blenders?"
"I can already write with my hands, why not my pancreas?"
"They already have beef that I can eat, why not granite?"
-- my new favorite quote from Slashdot comments.
| pieman
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| #22 Posted on 30.11.02 1155.07 | Instant Rating: 8.21 |
Okay Tim, my wife is asking the same thing. All the recipes we have for beer bread have yeast in them. Is this a yeast-free concoction or not?
He's Rolie Polie Olie - and in his world of curves and curls, he's the swellest kid around. | bash91
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From: Plain Dealing, LA
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| #23 Posted on 1.12.02 1535.13 | Originally posted by pieman
Okay Tim, my wife is asking the same thing. All the recipes we have for beer bread have yeast in them. Is this a yeast-free concoction or not?
Yes, it really does need yeast. I just brainfarted and dropped that ingredient when I wrote the recipe. Here is the correct recipe.
1 package dry active yeast or 2 tsp bread yeast
10oz beer, room temperature.
3 cups bread flour
1 tbsp sugar
1-1/2 tsp salt
12 oz grated sharp cheddar cheese
6 tbsp crumbled bacon (optional)
This makes a fairly dense bread that is great for things like roasted garlic with prosciutto or other flavored spreads.
Sorry about that mistake.
Tim
For the second time, I forgot the yeast.
(edited by bash91 on 1.12.02 1648)
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| jvincion
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| #24 Posted on 1.12.02 1909.08 | I gave it a go without the yeast, and it turned out pretty tasty. It has kind of a spongy consistency to it, but I can really taste the beer (Heiniken) and jalapenos (which I opted for i/o bacon).
So, it works either way. :)
Jason Vincion
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