"DB" > wrote in message
om...
> "Tom" > wrote in message
>...
> [...]
> > second course-
> > meatloaf (onion, garlic, dijon mustard, rosemary, oregano, egg, bread,
dried
> > red chilis, salt, pepper) w/ beef broth based mushroom sauce, mashed p's
and
> > green beans. the star of the show was the sierra nevada bread. i did a
> > basic white bread recipe substituting the water for sierra nevada. it
was
> > light and had a nice malty characteristic. i paired this course with
sierra
> > nevada if you didnt already guess. the green beans were an after
thought to
> > get some color on the plate. i didnt care for them much but the rest
was
> > great.
> [...]
>
> The concept of a beer dinner is very interesting - I'll have to try
> it. One of my favorite summertime (okay, any time) meals is a grilled
> burger and a Sierra Nevada Pale Ale. The two are lifelong partners in
> my book. Speaking of burgers, I have to throw in a plug for Wickles,
> distributed by a family-run company called Sims Foods (simsfoods.com).
> They're delicious. Last year I ordered a case, but they accidentally
> sent me a case of relish rather than pickles. Rather than have me go
> to the trouble of returning them, they simply sent me a case of the
> pickles free of charge. But I digress...
>
> I'd like to try the bread you described above. Did you warm the beer
> to an appropriate temperature and use active dry yeast? What kind of
> yeast:beer ratio did you use?

Here's what I did:

disolved 2 packets of active dry yeast in about 1/2c warm water and a
tablespoon of honey, left it to get active. put 5 cups flour, 4 tbsp butter
and 2 tsp salt in a food processor and mixed to incorporate butter. i then
added the yeast and mixed. i then added room tempature beer while the
processor was running. i never measure the liquid part since it always
takes a different amount but i do remember that it took pretty much the
whole (12 ounce) bottle of sierra nevada. the rest is the same as a basic
recipe. i let it rise covered in a bowl for 1 1/2 hrs then punched it down,
split it in two and made the loafs. i let them rise for about an hour then
baked at 400 for about 30 minutes. i served it with a honey butter made
with 2 parts butter and 1 part honey.

cheers,
tom