merryb wrote:

On Dec 30, 4:28 pm, "Gregory Morrow" > wrote:
> merryb wrote:
>
> On Dec 30, 2:30 pm, "Gregory Morrow" > wrote:
>
>
>
> > Goomba wrote:
> > > Lou Decruss wrote:
>
> > > >> What do you do with the other half can of beer? Never stays fresh
> > > >> with Saran Wrap. <G>
>
> > > >> Carol, who only uses beer as an ingredient
>
> > > > Dogs love it.
>
> > > > Lou
>
> > > They used to suggest using it as a hair rinse. But I don't want to try
> > > it-who wants to smell like beer??
>
> > Lately I've been using about a six - pack of beer per week for
> cooking...in
> > five - minute artisan bread [folx LOVE my beer bread...!!!], soups 'n
> stews
> > 'n gumbos, even used it in scalloped taters and in the mushroom and sour
> > cream gravy I made for Christmas.
>
> > Tomorrow I am making some cream of mushroom soup, some beer will be one
of
> > the ingredients...
>
> > It's indespensable for crockpot cooking...
>
> > I just use the cheapest swill I can find, works great, it never goes to
> > waste.
>
> > --
> > Best
> > Greg
>
> So for your bread, are you subbing all the water with beer? I bought
> the book last week, and am planning on doing the caraway rye tonight
> or tomorrow...Guiness would be excellent in rye...
> ------------------------
>
> GM replies:
>
> I start off with some lukewarm water for the yeast and then most of the
> added liquid is beer, I'd say about 80%...
>
> I make "cheddar onion beer bread" by adding the beer, then I add some
> shredded sharp cheddar and some dried dehy onion to the mix. Very easy,
very
> tasty...
>
> I like to add dried parsley or Italian seasoning to the mix...onion or
> garlic powder or whatever.
>
> I also sprinkle the tops of the loaves with kosher salt and sesame
> seeds...gives a nice appearance and taste. So far I've primarily been
using
> regular unbleached flour, also some oat bran and whole wheat flours...I've
> also added instant mashed taters to my dough to make "potato bread" and
have
> added oatmeal to the dough. You can experiment with all kinds of stuff,
you
> can't go wrong. You can be very sloppy with measuring ( I don't even
> measure anymore, just eyeball it) and the results will be just fine...
>
> My doughs tend to be wet and heavy, it can take more than an hour to bake
a
> large loaf. I start out at 500 degrees for 15 - 30 minutes and then turn
it
> down to 425 or so for the remaining time...works fine.
>
> I am going to try some rye soon...
>
> I've found that a little Guinness can go a *long* way, I've made Guinness
> Stew that was too "Guinness - ey"..."YMMV", natcherly. Let us know how
> the rye turns out...
>
> --
> Best
> Greg

Thanks for all your info- I really wish I had more time in the day to
"play with my food", but you know....I like how versatile this idea
is...have you made any sweet doughs? I made Limpa the other day, and
it came out nice- the rye flour is a nice addition.
------------------

GM replies:

No sweet doughs yet, I'll look at the Limpa recipe...


--
Best
Greg