[Nfb-krafters-korner] I Yust Go Nuts At Christmas -- easy eats

Tue Dec 21 20:47:51 UTC 2010

Yes. The loaf is baked in the oven and the alcohol evaperates. Both beer and bread rise because of yeast. 

Cordially,

Lorraine Rovig

-----Original Message-----
From: nfb-krafters-korner-bounces at nfbnet.org [mailto:nfb-krafters-korner-bounces at nfbnet.org] On Behalf Of Powers, Terry (NIH/OD/DEAS) [E]
Sent: Tuesday, December 21, 2010 1:10 PM
To: 'List for blind crafters and artists'
Subject: Re: [Nfb-krafters-korner] I Yust Go Nuts At Christmas -- easy eats

Does the alcahol disappear, for those who can not have it?

Terry Powers

-----Original Message-----
From: Rovig, Lorraine [mailto:LRovig at nfb.org] 
Sent: Tuesday, December 21, 2010 12:12 PM
To: List for blind crafters and artists
Subject: [Nfb-krafters-korner] I Yust Go Nuts At Christmas -- easy eats

To give a little present to staff I work with here at the National Center for the Blind, I made a tray of whole pecans, chocolate dipped pretzel sticks and kumquats. It quite surprized me how fast the pretzel sticks disappeared and how many staff never tried a kumquat.

I dipped straight pretzel sticks (fat ones and medium fat ones) halfway in melted chocolate (Hersey's real semi-sweet chocolate chips melted via microwave in a 4-cup glass measuring cup: 1 bag takes 2 minutes and stir, then another 2 minutes and stir).  Also dipped strawberries of course.  Then made the easiest homemade bread recipe ever invented--Wisconsin Beer Bread as Cheese Bread. Here is the recipe:

WISCONSIN BEER BREAD
"3, 2, 1, and a Bottle of Beer"
Mostly from "With Love from Wisconsin," 1st edition cookbook The basic recipe has only 4 ingredients and makes up fast! 
--Lorraine Rovig

Preheat oven to 375 degrees. Grease bottom and sides of one loaf pan.

Mix or shift these together in a big bowl.
3 cups - SELF-RISING FLOUR
2 Tablespoons - SUGAR
1 teaspoon - BAKING POWER

If making Cheese Bread, add now:
--cheese-your choice, I like small chunks of sharp cheddar, 2 handfuls (1 cup?) --herbs-your choice, I like 2 teaspoons dry basil and 1 teaspoon dry thyme --Other savory additives-I like dried tomatoes, cut to bite-size (½  cup?)

--At the end, add 1 bottle or can of WARM BEER (warm like a baby bottle).

1.)  Pour beer in and keep mixing gentlly (don't break your bubbles).  Scrape sides and bottom, until you've wet all the dry ingredients and they've formed into a dough ball.  Be gentle to keep in your bubbles of air.

2.)  Plop the dough ball in the greased bread pan and gently even it out some.

3 a.)  Let the dough rise:  Let sit in a warm place with a lightweight towel over the top. Wait about 10-15 minutes-until it rises about one to two inches over the top of the bread pan, then bake your loaf in the warm oven.  
3 b.)  Or forgo the time to let it rise and bake right away if pressed for time.

4.)  Bake at 375 degrees for 45 minutes or until you thump it and it sounds done.

5.)  Remove from oven; butter the top, let cool a little bit, remove from pan; cool the loaf completely before storing in a plastic bag (if it lasts that long).

EATING:  Tastes wonderful hot but won't cut well; tastes great with any hearty filling like meat and cheese; and makes truly yummy toast. I like it with a bit of jam/ butter/ cheese/ hummus/ apple butter or plain nothing on top.

Note:  About the Beer (or fermented Ales) Different beers make different flavors of bread. My favorite flavor is HONEY BROWN BEER. Dark bitter beer will make dark bitter bread.

Don't know if Lite beer will work well; and why would you bother to buy that anyway? If it doesn't taste good as a beer; it won't make a good-tasting bread.  When I used Bud or other cheap, bland beers, I got just "nice" white bread with what I'd call that generic "Wonder Bread" flavor.

Another variation for additives to the basic bread:  mix in pecans, cranberries (fresh or dried), and pumpkin spice mix.

Cordially,

Lorraine Rovig

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