Tonight for supper we had Horseradish Brats (we live in Wisconsin), Beautiful Beer Bread and green beans for supper. I thought I'd share two bread recipes. I have alot more....

Beautiful Beer Bread
1TBS toasted sesame seeds
2 3/4 cup flour (I use white whole wheat or half white and half whole wheat)
4 tsp baking powder
1 TBS sugar
1/2 tsp salt
1/4 tsp dry mustard
1 cup (or so, I don't measure) grated cheese. Tonight I used part muenster and part chipotle cheddar.
12 oz. beer (Tonight I used Leinenkugel's Canoe Paddler because it needed to be used up. Not Bellolake's favorite. I bought a 6 pack thinking he might like it. Didn't want to waste a Hopslam on bread!)

Combine dry ingredients. Add cheese, and then beer. Stirring just till combined. I put some melted butter in the pan and drizzled a little on top. Sprinkle sesame seeds on top. I put it in an 8 by 8inch pan and baked it for 35 to 40 minutes at 350 degrees. The recipe calls for a loaf pan and to bake it for an hour, but I wanted to eat sooner. This is best eaten warm, but I'm sure I'll figure out a way to repurpose the leftovers. There's just two of us eating.

Another really good bread recipe is Monti's Roman Bread.
1 pkg. active dry yeast
1 TBS sugar
1 1/2 cups hot tap water
4 cups flour (I use white whole wheat, you could use 1/2 and 1/2)
1/2 cup chopped onion
1 tsp salt
dried rosemary
oil
salt

Add sugar and yeast to water, stirring to dissolve yeast. Add flour, salt, and onion to water. Knead dough until smooth, then place in oiled bowl until doubled about 1-1 1/2 hours.

Punch down dough, let rest 5-10 minutes, then flatten in greased 13 by 9 inch greased pan. Let rise till doubled, 1/2 to 1 hour. Brush with olive oil, sprinkle with PLENTY of salt and rosemary. Bake at 400 degrees for 20-25 minutes.
Really good warm.

Use this leftover bread for Tuna Melts.
Split bread in halves, spread with tuna salad, top with cheddar cheese and broil. MMMMMmmmm

Sounds delicious. If you make it to a wing night, you should bring samples! : )

Sounds great!

A photo of some Brioche I made. A pound of butter I believe!! I found out I didn't have 2 bread pans the same size...I have fixed that issue!!

Please share your recipe muddy. While I have made many different kind of yeast breads, I have never made Brioche. I don't think I have even tasted it!



I made popovers the other night. I really like popovers. I have tried many recipes, and they don't always pop, but this recipe usually does.

1 cup milk
4 eggs
2 TBS oil
salt
2 tsp sugar
1 cup flour (I use white whole wheat)

Preheat oven to 450. Place muffin pan in oven to preheat as well. Whisk milk, eggs, oil, little salt and sugar together. Add flour, whisking until combined and smooth. Brush muffin pan with melted butter. Fill muffin cups about 1/2 to 3/4 full. Bake in middle of oven 16-20 minutes until evenly browned. Poke each popover a couple of times with knife, return to oven for 5 additional minutes.

Now to discuss the thickness of the batter. Practice makes perfect, and I've had my share of failures. My husband is very diplomatic, and calls the failures egg muffins and will eat them! If the batter is thick they will not pop. If you think it seems a little thick, add another egg or some more milk.