Re:WasTofurkey, now beer

[Guest guest]

I will certainly try this stuff! All this meat alternative stuff is why my

husband is so close to a complete conversion.

Question- Donna mentioned cooking with beer, and it got me to thinking. A few

issues ago Vegetarian Times had an article on cooking with beer. Apparently it's

a great flavor enhancer or something. I had once made beer batter for some

mushrooms or something and it was veeeery good. Anyone have good recipes for

cooking with beer? Thanks!

 

Kadee Sedtal

 

 

 

Stay in the know. Pulse on the new .com. Check it out.

 

 

[Guest guest]

My G'pa loves this bread Kadee. It's best with a good medium beer,

not a pilsner (too sharp), not a stout (too flat too fast), ales &

porters are good (rich & yeasty).

 

 

Rye Beer Bread

The beer adds another layer of flavor to this rye loaf.

Try a varity of types of beer. Prep Time: approx. 25

Minutes. Cook Time: approx. 30 Minutes. Ready in: approx. 15

Hours 50 Minutes. Makes 2 loaves (24 servings).

Printed from Allrecipes, Submitted by Kitty

----

----------

2 cups rye flour

1 1/2 cups room temperature beer

2 (.25 ounce) packages active

dry yeast

2 tablespoons white sugar

1 tablespoon salt

2 tablespoons shortening

1 egg

3 cups bread flour

1 tablespoon caraway seed (optional)

1 tablespoon cornmeal

 

 

Directions

1 Combine rye flour, beer, and yeast in a large bowl.

Cover bowl with plastic wrap. Set out overnight. Do not

refrigerate.

2 The next day, add sugar, salt, shortening, and egg;

beat with mixer until smooth. Stir in caraway seeds, if

wanted. Add enough white bread flour to make a soft dough.

3 Knead on a lightly floured surface until smooth,

approximately 10 minutes. Place in a greased bowl, and turn to oil

the surface of the dough. Let rise in warm place about 1

hour, or until doubled.

4 Punch down dough, and divide in half. Shape into round

or oblong loaves, and place on greased baking sheets

sprinkled with corn meal. Let rise for 30 minutes.

5 Bake at 400 degrees F (205 degrees C) for 30 minutes.

Cool on racks.

 

 

, Kadee M <abbey_road3012

wrote:

>

> I will certainly try this stuff! All this meat alternative stuff is

why my husband is so close to a complete conversion.

> Question- Donna mentioned cooking with beer, and it got me to

thinking. A few issues ago Vegetarian Times had an article on cooking

with beer. Apparently it's a great flavor enhancer or something. I

had once made beer batter for some mushrooms or something and it was

veeeery good. Anyone have good recipes for cooking with beer? Thanks!

>

> Kadee Sedtal