2 package dry yeast
1/2 cup lukewarm water
1/4 cup sugar
1 tbsp salt
12 oz great western beer, heated to lukew, arm
2 eggs, lightly beaten
1 tsp sage
2 tsp thyme
3 tsp savory
1 small onion, grated
7 cup flour (approximately)
A Recipe for
Beer-Herb Bread
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
This Recipe for Beer-Herb Bread is one of thousands in the Recipes-to-go Drink Cookbook.
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He who eats alone chokes alone. |
| Proverb |
Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
| Jim Fiebig |
This is a recipe for Beer-Herb Bread from the recipe cookbook of Recipes-to-go (Drink)
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. |
| Sharon Stone |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
| The Anarchist Cookbook |
I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art. |
| Isadora Duncan, America dancer (1878-1927) |
Stressed spelled backwards is desserts. Coincidence? I think not! |
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Worries go down better with soup. |
| Jewish Proverb |
Sprinkle the yeast over the lukewarm water and stir to dissolve.
combine the heated beer, sugar, salt and melted butter with the yeast
mixture. Add the eggs, sage, thyme, savory, grated onion and 4 cups
of the flour and beat until the mixture is smooth. Add enough
remaining flour until the mixture becomes difficult to beat. Turn
dough out onto a lightly floured board and begin kneading, adding
enough of the remaining flour so that the dough does not stick to
your hands or the board. Continue to knead until the dough is smooth
and elastic. Place the dough in a oiled bowl, cover it with a damp
cloth and let rise in a warm place until doubled in bulk. About 1 1/2
hours.
When the dough has risen, punch it down and let it rest for 10 -
15 minutes. Divide the dough in two pieces and shape each one into a
round loaf. Place each in a loaf pan and let rise until double. Bake
the loaves in a preheated 400 degree oven for 35 minutes. Remove the
loaves from pans, and let cool on wire racks.
This bread should be served slightly warm. You may also freeze
the loaves and reheat as needed. This dough also makes wonderful
dinner rolls or hamburger buns Makes 2 loaves
Serves: 1
Beer-Herb Bread Recipe brought to you by Recipes To-Go