a smile.
i don't leave the house without it.
:)
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and while i'm up, i might as well tell you what i've been doing...
finals are done!
huzzah!!!
and i took a glorious 3-hour nap today.
so while i couldn't go to bed, i decided to make something.
apparently one of my hobbies is to cook late at night.
like at 3 am.
we didn't have any dill, but we substituted a whole lotta spices and goodness instead (mainly basil, rosemary and oregano).
and boyyyyy was it gooooood!
basic beer bread mix:
3 cups organic all-purpose flour
1 Tablespoon granulated sugar
1 Tablespoon baking powder (make sure it's fresh!)
1 teaspoon salt
2 tablespoons chopped fresh dill (or 2 teaspoons dried)
1 cup finely grated sharp cheddar cheese
12 ounces beer
optional glaze: 1 egg & 2 teaspoons water, beaten
heat the oven to 375°. combine the flour, sugar, baking powder, salt, dill, and cheddar in a large mixing bowl. slowly stir in the beer and mix just until combined. the batter will be thick.
spread in a greased 8-inch loaf pan, brush with the egg glaze if desired, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.
cool in the pan on a wire rack for 10 minutes. remove from the pan and cool 10 more minutes. serve warm or at room temperature.
flavor Variations (also see the comments section at the end of this post for lots more beer bread flavor inspiration):
garlic & Herb: add 1 teaspoon dried rosemary, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and 2 minced garlic cloves (or 1 teaspoon garlic flakes) to the basic mix. for fresh herbs, use 1 chopped tablespoon of each.
dill & chive: add 2 tablespoons chopped fresh dill (or 2 teaspoons dried dill) and 1/4 cup chopped fresh chives to the basic mix.
rosemary & feta: add 2 tablespoons chopped fresh rosemary and 3/4 cup crumbled feta cheese (about 4 ounces) to the basic mix.
italian: add 1 teaspoon each dried basil and oregano (or 1 tablespoon each chopped fresh basil and oregano), 2 minced cloves of garlic, and 1/2 cup finely grated parmesan or romano cheese to the basic mix.
other additions: any dried or fresh herbs; 1/2 cup freshly grated asiago (or other hard cheese); 1/2 cup finely chopped onion, 1/2 cup chopped scallions; 1/2 cup chopped fresh parsley, 1/2 cup whole wheat flour or 1/2 cup oats in place of 1/2 cup of the all-purpose flour. or practically anything else you can think of—just use your imagination.
3 cups organic all-purpose flour
1 Tablespoon granulated sugar
1 Tablespoon baking powder (make sure it's fresh!)
1 teaspoon salt
2 tablespoons chopped fresh dill (or 2 teaspoons dried)
1 cup finely grated sharp cheddar cheese
12 ounces beer
optional glaze: 1 egg & 2 teaspoons water, beaten
heat the oven to 375°. combine the flour, sugar, baking powder, salt, dill, and cheddar in a large mixing bowl. slowly stir in the beer and mix just until combined. the batter will be thick.
spread in a greased 8-inch loaf pan, brush with the egg glaze if desired, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.
cool in the pan on a wire rack for 10 minutes. remove from the pan and cool 10 more minutes. serve warm or at room temperature.
flavor Variations (also see the comments section at the end of this post for lots more beer bread flavor inspiration):
garlic & Herb: add 1 teaspoon dried rosemary, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and 2 minced garlic cloves (or 1 teaspoon garlic flakes) to the basic mix. for fresh herbs, use 1 chopped tablespoon of each.
dill & chive: add 2 tablespoons chopped fresh dill (or 2 teaspoons dried dill) and 1/4 cup chopped fresh chives to the basic mix.
rosemary & feta: add 2 tablespoons chopped fresh rosemary and 3/4 cup crumbled feta cheese (about 4 ounces) to the basic mix.
italian: add 1 teaspoon each dried basil and oregano (or 1 tablespoon each chopped fresh basil and oregano), 2 minced cloves of garlic, and 1/2 cup finely grated parmesan or romano cheese to the basic mix.
other additions: any dried or fresh herbs; 1/2 cup freshly grated asiago (or other hard cheese); 1/2 cup finely chopped onion, 1/2 cup chopped scallions; 1/2 cup chopped fresh parsley, 1/2 cup whole wheat flour or 1/2 cup oats in place of 1/2 cup of the all-purpose flour. or practically anything else you can think of—just use your imagination.
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