BEER BREAD

If you love beer, and like bread, then this is the recipe for you! The best of both worlds is beer bread, which can have subtle differences in flavor depending on the type of beer used in making the bread.
Unlike regular table bread, beer bread has a hard, crusty top, and a soft inside. But the texture of the bread is also course. The bacon grease (and it's only a little) adds to the flavor of the bread, and takes away some of it's coarseness, giving it a nicer consistency and flavor. Since this is a dense, course bread, it lends itself well to stews, chili, soups, and seafood. This bread is delicious with a variety of added ingredients, making it very versatile. And, because of it's unusual texture and underlying flavor, it is always a conversation starter! This is often referred too as "cowboy bread" as well, because of the few ingredients needed, ease of making it, and the variety of additional ingredients that can be added to enhance, the flavor of the bread.
FYI:
"Different types of beer bread can be made by using different beers; for instance, a stout or dark beer, will give a darker bread with a heavier flavor. Using a beer that is spiced, or has a flavor added, will make a bread with a similar flavor, but less intense than the beer.
One can add any flavorings to this simple recipe when mixing the dry ingredients to enhance the flavor of the bread. Some suggestions include: cheddar and dill, sundried tomato and herb, garlic and feta, bacon and mozzarella, etc. A consideration when choosing flavors is that if the beer bread is not going to be eaten straight away then the flavors will become enhanced upon storage."
From Wikipedia

 

 

Prep. Time - 10 min.      Cook time: 50-60 min.      Servings: 1 loaf

 

Basic Ingredients for all Beer Breads:

3 cups of self-rising flour.

2 tablespoons sugar.
12 ounces of "your favorite" beer at room temperature. (I used a Sierra Nevada Lager)
My recipe, adds:
1/4-1/2 cup white cheddar or mozzarella cheese
4-6 slices of bacon, cooked and, crumbled. (set aside drained bacon fat)

 

Directions:

• Preheat oven to 350 degrees.
• Cook bacon until crispy and allow to drain on a paper towel until cool.
• Reserve bacon fat from pan.
• Crumble bacon bits and set aside.
• Grate mozzarella cheese.
• In a large bowl, mix together the sugar and flour.
• Add crumbled bacon bits.
• Add 2+ tablespoons of bacon grease that you had reserved.
• Add beer and continue to mix, first using a wooden spoon, then your "clean" hands.



• Batter will be sticky.
• Pour into a 9 x 5 inch greased loaf pan.
• With a knife, gently slice a crease (making a depression) down the center of the bread, but, not going through it.
• In the crease, add the mozzarella cheese.
• Bake at 350 degrees for 50 to 60 minutes, or until toothpick comes out clean from the center.
• The top of the bread will be crunchy, and the insides will be soft.
• Serve, sliced with butter, a savory brown gravy or your favorite spread.

 Now Enjoy!

© 2013 Jayne's Crazy Kitchen





CHRISTMAS BREAD WREATH

Also the same bread dough recipe for Italian Bread!
Bread is a staple in our home, and is always nearby at every meal. Italian Bread in particular. Each Christmas, I try to get a little creative and come up with different ways to present the Holiday Bread.
This year I decided to make a wreath.
This is also the same bread dough recipe, you would use to make a regular baguette (long loaf) of Italian Bread.
Well, my trial design (below) didn't quite turn out the way I wanted it to, but... the bread itself, was awesome as always! Second time is a charm though. I will post a new picture when I make it.
Making bread is not difficult to do, it is... however just a bit time consuming, because of rising times.
That is why I always make more than one. And... you can always freeze the other. They do freeze well, if properly wrapped. I will also tell you though, that with practice, the process becomes quick and easy the more times you do it.
There is nothing better than fresh, warm bread, right out of the oven. With the baked eggs atop it, it's nearly a meal in itself.
Some traditions/religions call this "Easter Bread". In my home, we call it "Holiday Bread",  just because it inevitably shows up at every celebratory holiday meal we eat. And in an abundance of different shapes.
I didn't have this out of the oven 15 min. before 3 quarters of the bread was already gone. With just a touch of butter, this bread is exquisite, all by it's self.
When making this again for Christmas, I will dye the eggs with red and green food dye before adding them to the bread top, to make them look like Christmas ornaments. I will also wrap the dough more loosely when making the wreath, so it puffs up more uniformly. And... in the spirit of Christmas, I will also generously top the unbaked bread with Christmas colored sprinkles to give it that festive look, before popping it in the oven. *This recipe can be made with store bought bread dough, but... it's not half the fun, half as good, or does it give you half the self satisfaction*

 



Prep time: about 2+ hours     Cook time: about 25+-30+ min.     Servings: 2 loaves

 

Ingredients:

4-8 uncooked eggs. (use as many, or as few, as you want.)

13/4 cups warm water (about110°F.)

2 packets Active Dry Yeast.

2 teaspoons salt.

5 to 5-1/2 cups all-purpose flour.

Additional flour for kneading.

1 egg beaten well (for egg wash.)

1/4 cup corn meal. (optional)

red and green food coloring. (optional)

Christmas colored sprinkles (optional)

Sesame seeds (optional) 

 

Directions:

• Place 1/2 cup warm water in large warm mixing bowl.
• Sprinkle in yeast, and stir until dissolved.
• Let stand for about 10-15 min. to help start the enzymatic process. (or bloom)
• Add remaining water, salt, and 2 cups flour, and mix well.
• Gradually add additional flour until dough begins to soften, leaving the sides of the bowl and pulls together. (The dough will take on a "ragged" appearance as you add the flour. When you've added enough flour, the dough will be soft and smooth, not wet and sticky, or not overly dry and have a rough surface.) If you added too much flour, use the remainder of the water, adding it by the tablespoon, until you have the consistency you want. If you are patient, you will ultimately get the perfect mixture.
• Knead on a lightly floured surface until smooth and elastic, about 6 to 8 minutes.
• Shape into one large ball.
• Place dough in a greased bowl, turning to coat the entire ball.
• Cover with saran wrap, and let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. (I put it into a cold oven with a hot bowl of water.)
• Mix food color according to directions.
• Dip the uncooked eggs into the food coloring, (adding a little vinegar to the water mixture so the color covers even and well.) The dye and eggs are not needed if you are only making bread loaves.
• Now allow them to dry.
• When dough has risen, punch down.
• Now place dough onto a lightly floured surface.
• Divide the dough into 2 balls.
• With fist ball: separate it into 2 pieces. (Since this recipe makes two loaves, I made 1 regular loaf of Italian Bread, and... 1 wreath bread.)
• Roll the dough, back and forth, as if you were making a thick snake, until the two pieces are shaped like overfed snakes, lol, equal in length.
• Place one end of the two dough "snakes" over the other loosely, making a spiral. Continue to do this while shaping the dough "round", as you go. *Remember, you are not braiding, you just want to lightly "roll" the pieces over one another, while keeping the dough the same width (thickness) around the entire wreath* 
• When done, tuck and pinch the ends well, to seal.
• Repeat with the second ball of dough if you are making another wreath loaf. 
• If you are making just a regular loaf of Italian bread, shape the dough, the way you like it.
• Sprinkle a large "greased" baking sheet with the cornmeal. (This step can easily be omitted if you do not have cornmeal on hand.)
• Place wreath/loaf, seams sides down. on baking sheet.  

 

 OR

 



• Cover, and let rise again in warm place again, until doubled in size, about 20 to 40 minutes.
• Preheat oven to 400 degrees. 
• When ready, if making a wreath, embed the dyed, uncooked eggs, deeply into the wreath dough, where you want to see them. Making sure they are secure.
• If you are making just a regular loaf, with a sharp knife, make several slashes (1/4 inch deep) across top of the loaf. **This is done ONLY if you are making a loaf, not a wreath.**
• Brush the entire wreath/loaf liberally, with the egg wash, including the eggs. It will help secure the eggs in place. 
• Sprinkle the wreath with the Christmas colored jimmies. Don't cover the eggs with sprinkles!
• For a regular loaf of Italian Bread, you can add sesame seeds on top if you desire.
• Bake on middle rack, at 400 until golden brown, about 25-30 minutes or until done.

• Remove from baking sheet and allow to cool on wire rack.

 

Now Enjoy!

 



© 2013 Jayne's Crazy Kitchen

PEPPERONI BREAD

My children have grown, and the last one is getting ready to leave the nest soon. With busy schedules, I find it easier, every now and then, to prepare meals, and dishes ahead of time, so my family can heat them up and still, stay on the run.

In almost every Italian household, pepperoni bread is a staple. And it is so versatile. You can add just about any ingredient of your choice, and it will still be wickedly delicious! For this recipe, an array of different dough's work. Frozen bread dough, frozen pizza dough, and this night... I used a puff pastry dough. Each is excellent, and addicting. Of course, making dough from scratch, is the best. But, that's for another post. lol  This is quick to put together, and cooks in no time.

This bread, makes a big hit anywhere. Lunch, brunch, and dinner, there is always room for pepperoni bread! Serve with a side of your favorite pasta sauce for dipping!!!

 

 



Prep time: 15 min.   Cook time: about 40 min.  Servings: 6

 

Ingredients:

1- 9x12 puff pastry sheet.
1 egg, beaten. 
4 oz. sliced pepperoni sausage. 
1 cup shredded mozzarella cheese. 
1/2 cup grated Parmesan cheese .
1-1 1/2 teaspoons Italian seasoning.

Directions:

• 1.Preheat oven to 375 degrees F.
• 2. Lightly grease a baking sheet.
• 3. Roll frozen bread dough out into a rectangle.
• 4. Brush dough with beaten egg.
• 5. Layer pepperoni, mozzarella cheese and Parmesan cheese over the dough.

• 6. Sprinkle on the Italian seasoning.
• 7. Roll up dough like a jelly roll and pinch seams to seal.
• 8. Place, seam side down, on prepared baking sheet.

• 9. With remaining beaten, egg, brush the top and sides of dough with beaten egg.
• 10. Bake in oven for 40 minutes, or until golden.

 

Now Enjoy!

© 2013 Jayne's Crazy Kitchen