Saturday, June 30, 2012

Herbed Beer Batter Bread

Sorry, that I have been away for awhile, but with the new job and school life came along a little fast for me.  But now hopefully I am back on the right track and baking !!!

I would like to share with everyone my favorite beer bread.  I used my favorite beer Rolling Rock, which is made in a small Pennsylvaina town, near where my grandparents lived.

The most important thing about this recipe, is that your beer must be at room temperature or it will not mix up right.

So now on with the recipe......

Herb Battered Beer Bread

2 3/4 cup all purpose flour
2 tablespoons sugar
2 tablespoons baking powder
1 teaspoon salt
1/4 teaspoon each dried thyme and oregano 
1 12 oz bottle or can of your favorite beer
1 tablespoon melted butter or margerine

In a large bowl, stir together flour, sugar, baking powder, salt, oregano, thyme.  Make a well in the center and poor in the beer.

Stir in beer just until incorporated.  Scrape into greased loaf pan.  Bake in a 375 degree oven for 45 to 50 minutes or until crusty and golden brown.  Let stand in pan for 5 minutes then remove to rack and brush with melted butter.

Let cool for at least 1/2 hour before slicing or it will just crumble.

This bread is great with soups, stews or just plain eating.  It is especially good toasted the next day and slattered with butter or cream cheese.

I hope everyone will give this a try !! Because its just YUMMY !!


The Bread Fairy

Sunday, June 17, 2012

Baked Pumpkins Donuts A Taste Of Fall

As I was going through some of my recipes that I have printed and in the "need to try" pile, I found this one.  Since I have over 10 or more cans of pumpkin in the cabinet I decided to make them for Sunday breakfast.

I adapted this recipe to fit my donut pans, I wish I could give credit to who's recipe this is, but I printed it well over 6 months ago and did not write where or from who it came from.

Baked Pumpkin Donuts

1 3/4 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon ( I used pumpkin pie spice)
1/2 teaspoon nutmeg
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 1/2 teaspoon vanilla extract
3/4 cup canned pumpkin
1/2 cup milk

Preheat oven to 350 degrees. Spray donut pans and set aside.  In a large bowl, whisk oil brown sugar, egg, vanilla, pumpkin and milk until combined.  Slowly add the dry ingredients to the mixture and stir until just combined.
Do not over mix the batter. Using a pastry bag fill each donut cup with the batter.  They should be fairly full but not overflowing.  Bake for 11 to 13 minutes, until donuts spring back when gently pressed.  Turn donuts onto a wire rack and allow to cool for a few minutes

For Coating

1/4 unsalted butter, melted
1/3 cup sugar
1/2 teaspoon or more of cinnamon. 

While the donuts are colling melt the butter in one bowl, combine the sugar and cinnamon in another.  While donuts are warm brush each donut with butter and roll in cinnamon and sugar mixture.  Serve immediately.
Makes 1 dozen.

So there you have it, a bit of fall in the summer time.  These donuts were quite tasty with a hot cup of coffee or milk.

Have a great week.


The Bread Fairy

Sunday, June 3, 2012

Blueberry Loaf Hmmm Cake or Bread ?

I've been missing in action over the last couple of weeks, sorry bout that.  I was studying for a national certification test. Oh, and I got a job !!!
The last thing is the biggy, since I have been out of work for nine months.  I look forward to doing something new and outside my comfort zone.

Now on to the Blueberry Loaf, I ask is it cake or bread.  I was trying it recreate a loaf we had at a restaurant.  I came close, but I still need to tweak something some more.  The bread was more like a blueberry muffin, this is more like a cake I think.

I used this recipe and tweaked it abit Allrecipes, Blueberry Loaf.  I added a bit of salt which the recipe doesn't include and used lemon extract instead of vanilla.  It was a great loaf hmm cake or bread.  I haven't decided, but I still wanted to share it with everyone as it is summer and all kinds of berries are coming into season.  Please click on the link to see the recipe.

I hope everyone tries this loaf ( bread or cake ) what ever you may want to call it.  But it is very YUMMY !!! and full of berries.

Catch everyone next week !!


The Bread Fairy