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Garlic Parmesan Hefeweizen Pull Apart Bread

Garlic Parmesan Hefeweizen Pull Apart Bread

Garlic Parmesan Hefeweizen Pull Apart Bread

I worked for a money laundered in college. I was a waitress at a small cafe right on the Rose Parade route through Pasadena. It wasn’t until later that I was able to dissect how complicit I was in his illegal dealings. He’d call me once a day and give me totals he wanted me to ring up under my employee number that would appear to be checks for food. I’d enter in dollar amounts in the computer, anywhere from $50 dollars to $200, usually about ten to twenty separate amounts. I never asked why, I was a 19-year-old naïve farm girl that had no concept that this could be wrong. I was just doing what my boss told me to do. He’d tell me to tip myself out 15% on the amount and leave a note with the total when I cashed out.

Although I’ll never be sure what type of dirty activities the owner was washing his money of, the head chef was possibly worse. The guy who ran the kitchen looked like a greasy, short version of Tom Colicchio, dated strippers and at least once a day offered me a thousand dollars for a picture of my ass (I always declined). Six months into my stint as brunch waitress and weeknight dinner server, he offered me a side job as a bartender for his catering company.

A company that was run using food he’d charge to the restaurant and make the owner ignorantly pay for, pocketing all the money his clients assumed he’d spent on supplies. The thing about being 19 and bartending parties in Hollywood is that you don’t need more than a pair of leather pants and a few witty comebacks to make $500 a night in tips, which at the time was a small fortune that allowed me to pay my tuition and rent.

Garlic Parmesan Hefeweizen Pull Apart Bread-2

After Smarmy Chef was found out by Shady Owner, he was fired. In a staff meeting to announce the news a few days later, Shady Owner was a bit shaken. After the other employees left that day, he asked me why. His thick Middle Eastern accent obscuring the words, "Why Jackie? Why would he steal from me? I give him a good job!" Of course this was a pot and kettle situation. Of course there is no honor among thieves. Of course I had no idea what to say. I look over at the baker, a sweet man who pretended like he didn’t speak English with all of the waitresses except me, he is shaking his head, giving me a look that spells out my need to keep quiet.

So I shrugged, "Some people are just like that, it’s no one’s fault." I meant it as much about him as I did about Smarmy Chef. I quickly make my way past the half wall that was separating the baker from the restaurant and finally take a breath. I give him the look that says all the words that I don’t know how to get out, he smiles back. "I just bake the bread, it makes it ok. I bake the bread and I feed the people." I smiled and help him knead the dough. Sometimes you just have to bake bread and feed people, and then everything makes sense.

Garlic Parmesan Hefeweizen Pull Apart Bread-3

 

Garlic Parmesan Hefeweizen Pull Apart Bread

Ingredients
  

  • 3 cups all-purpose flour
  • 1 envelope rapid rise yeast
  • 2 tbs sugar
  • 3/4 cup beer wheat beer or pale ale
  • ½ cup unsalted butter softened
  • 1 tsp salt
  • 10 tbs melted butter
  • 6 cloves garlic minced
  • 1 wt oz about 1 cup fresh shredded parmesan cheese

Instructions
 

  • In the bowl of a stand mixer fitted with a dough hook attachment, add the flour, yeast, and sugar. Mix until combined.
  • In a microwave safe bowl add the beer. Microwave on high for 20 seconds, test temperature with a cooking thermometer and repeat until temperature reaches between 120 and 125 degrees Fahrenheit.
  • Add the beer to the stand mixer and mix on medium speed. Once most of the dough has been moistened, sprinkle with the salt and add softened butter.
  • Turn speed to medium-high and beat until dough is smooth and elastic, about 8 minutes.
  • Transfer dough to a lightly oiled bowl, tightly wrap with plastic wrap. Allow to sit in a warm room until doubled in size, about 45 to 60 minutes.
  • Add to a lightly flowered surface, knead for about 3 minutes. Cut dough into 32 pieces (cut dough in half to make 2 pieces, cut each of those in half to make 4, continue until you have 32 pieces).
  • Add 8 tablespoons of melted butter to a large bowl along with the garlic and parmesan, stir to combine.
  • Add the dough balls and gently toss until well coated.
  • Add the dough, and all the melted butter mixture, to a large cast iron skillet or 9 inch glass pie pan.
  • Preheat oven to 350.
  • Allow the dough to rise for 20 minutes.
  • Bake until golden brown, about 30-40 minutes.
  • Brush with melted butter prior to serving.

 

 

Honey Hefeweizen Boule Loaf

Honey Hefeweizen Boule Loaf. Simple, easy and delicious. Perfect recipe for first time bakers! 

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Last year, with a camera crew in my face, I interviewed the head brewer at my favorite Los Angeles brewery. "All I am is a yeast wrangler. I don’t work for the brewery, I work for the yeast." He laughed until I asked him about the times when the yeast rears its stubborn head and won’t do what it’s told. He gritted his teeth and scratched the back of his large mass of curly hair as his laughed turned painful, "How about we don’t talk about those batches?"

Fair enough. Even without experiences with failed brewers yeast, I’ve felt the soul crushing defeat of bakers yeast that has a mind of its own. There are a few things you can do to show that yeast who’s boss. Make sure the yeast isn’t expired (expired yeast is actually dead, it won’t work), make sure the temperature is exactly where you need it (it’s different for rapid rise and regular yeast, it’ll say on the package what temp is best), and let it rise in a warm room.

Even with all these safeguards, sometimes yeast just wants to be an asshole and refuses to rise, it still happens to me every once in a while. It’s rare for me to have a failed loaf, and even with the occasional baking breakdown, it’s still worth it, it’s still an obsession I indulge in on a weekly basis. It’s still incredibly gratifying.

Other than scrapping it all and starting over, there is one trick I’ve learned to revive a dead loaf.  Place about a tablespoon of water in a small bowl and heat to the correct temperature. Add a package of yeast and wait for it to get foamy (this is called proofing and should happen in a few minutes), stir into a paste. Knead the yeast paste into the dough and hope for the best. If that doesn’t work, throw it in the trash, cuss like a sailor, and go get pizza. You’ve earned it.

Honey Hefeweizen Boule Loaf -2

 

 

Honey Hefeweizen Boule Loaf

Ingredients
  

  • 4 ¼ 19 wt oz cups all-purpose flour
  • 1 package 2 ¼ tsp rapid rise yeast
  • ¼ cup honey
  • pinch salt
  • 12 ounces wheat beer*
  • egg wash 1 egg, 1 teaspoon water, beaten

Instructions
 

  • In the bowl of a stand mixer fitted with a dough hook add the flour and yeast, mix to combine.
  • Heat the beer to between 120 and 130F degrees.
  • Add the beer and the honey to the flour, beat on high until dough gathers around the hook and is no longer sticky, about 6 minutes.
  • Transfer the dough to a lightly oiled bowl, cover and allow to rise in a warm place until doubled in size, about 1 hour.
  • Place a baking stone in the oven, preheat for 30 minutes prior to baking.
  • Once the dough has risen, place a bread peel (or a sheet of parchment paper) on a flat surface, cover in cornmeal or semolina flour. Grab the dough in your heads, folding it into itself gently a few times, then form into a tight ball. Place on the peel (or parchment paper), allowing to rise for about 30 minutes.
  • Brush the top with egg wash, slash an “X” on top of the loaf using a sharp knife.
  • Transfer the dough to the pizza stone using either the peel or by simply placing the parchment paper on top of the heated stone (if you don’t own a bread stone, just place the parchment on top of a baking sheet and set that into the oven when you are ready to bake).
  • Bake at 400 until top is a dark golden brown and makes a hollow “thump” sound when tapped, about 30 minutes.
  • Allow to cool slightly before slicing.

Notes

*This recipe is for a very low IBU (low hop) beer. If all you have is a pale ale, IPA or hoppy wheat, use 3/4 cup beer and 3/4 cup hot water or the beer taste will be overpowering.

Honey Hefeweizen Boule Loaf -3

 

Twenty Minute Cinnamon Roll Beer Biscuits

 Twenty Minute Cinnamon Roll Beer Biscuits, plus the secret to the perfect cinnamon roll filling that doesn’t leak out the side once cut. 


 Twenty Minute Cinnamon Roll Beer Biscuits, plus the secret to the perfect cinnamon roll filling that doesn't leak out the side once cut.

I’ve had a complicated year. One that began with life in one state and ended in another, literally and figuratively. A year of answering questions with "It’s complicated." Where I’m living, what I do for a living, my relationship status, my goals, it’s all been so complicated this year.

My goal for next year is simple. That’s it, just: simple. Live simply, dream simply, love simply. I’ve loved complicated food, complicated love, complicated life, but my heart feels at home when it’s simple. The joy and beauty of the perfect roast chicken, a love that comes from unfiltered devotion, a simple well made beer.

 Twenty Minute Cinnamon Roll Beer Biscuits, plus the secret to the perfect cinnamon roll filling that doesn't leak out the side once cut.

I’m trying to strip everything down to simple elements. Rebuild a life with solid blocks. learning recipes that use simple ingredients, simple techniques. Getting lost wandering around a city, rather than the pressure to make plans. Learning to forgive, and rebuild a relationship from scratch.

The way even a seasoned chef will screw up rice and scrambled eggs from time to time, simple is harder to learn than complicated. A smaller margin or error. But it’s worth it. I’ve done complicated and it left some deep scars. There is joy and healing in the journey towards pure and simple.

 Twenty Minute Cinnamon Roll Beer Biscuits, plus the secret to the perfect cinnamon roll filling that doesn't leak out the side once cut.

Twenty Minute Cinnamon Roll Beer Biscuits

The trick to making any cinnamon roll recipe with a lovely thick ribbon of cinnamon sugar that does not fall out the sides once it's cut is making a paste with softened butter, cinnamon, and sugar. It will stay in place and you won't lose a grain!
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings 10 -12

Ingredients
  

For the Cinnamon Rolls:

  • 3 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp sugar
  • 10 tbs unsalted cold butter cut into cubes
  • ¾ cup pale ale or wheat beer
  • 1/3 cup buttermilk
  • 6 tbs softened butter
  • ¼ cup brown sugar
  • ¼ cup white sugar
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • pinch salt

For the Icing:

  • 2 cups powdered sugar
  • ¼ cup buttermilk
  • 1 tsp vanilla extract

Instructions
 

  • Preheat oven to 400.
  • In a processor add flour, baking powder, baking soda, salt, and sugar.
  • Pulse to combine. Add the cold butter, process until well combined. Add to a large bowl.
  • Add the buttermilk and beer. Mix with a fork until just combined.
  • Add to a well-floured flat surface, pat into a rectangle. Using a cold rolling pin (preferably marble) gently roll into a large rectangle, about 3/4 inch in thickness, using as few strokes as possible.
  • In a medium sized bowl add the softened butter, brown sugar, white sugar, cinnamon, nutmeg and pinch of salt. Stir until a paste forms.
  • Spread the dough with the butter mixture. Starting at the long end, roll into a tight log. Cut 2-inch rounds, place in a baking dish.
  • Bake at 400 for 12 to 15 minutes or until the tops are golden brown.
  • Allow to cool.
  • Stir together the powdered sugar, buttermilk and vanilla until well combined. Serve the biscuits topped with icing.

 Twenty Minute Cinnamon Roll Beer Biscuits, plus the secret to the perfect cinnamon roll filling that doesn't leak out the side once cut.

How to Make Flaky Biscuits & Sour Cream Cheddar Beer Biscuits Recipe

 How to Make Flaky Biscuits, step by step with photos, & Sour Cream Cheddar Beer Biscuits 

 

How To Make Flaky Biscuits Step by Step

 

Biscuits, the glorious tender flaky beast that they are become the subject of massive levels of debate for something with so few ingredients. Ask a Southern grandma what she thinks and she’ll tell you you’re doing it wrong, no matter what you’re doing. Everyone has an opinion and everyone has a recipe. Lard, butter, oil, buttermilk, beer, water, White Lily flour, whole wheat flour, the ingredients vary from recipe to recipe, but one technique always gives me those gorgeous flaky layers that rival that anxiety provoking poppin' fresh tube of my youth. This brilliant idea came from the geniuses at America’s Test Kitchen, and no offense to your grandma, but these guys know their shit.

 

Step one:

Dough on a lightly floured surface. Try to work with the dough as little as possible or it becomes tough.

Sour Cream Cheddar Dinner Beer Biscuits-1

Step two:

Roll out into a rectangle about 3/4 inch thick. Again, use as few strokes as possible.

Sour Cream Cheddar Dinner Beer Biscuits-2

Step three:

Here’s where the magic begins. Fold it into thirds, like a brochure or a letter about to go into an envelope.

Sour Cream Cheddar Dinner Beer Biscuits-3

 

Step four:

Roll back into a rectangle, using as few strokes as possible.

Sour Cream Cheddar Dinner Beer Biscuits-4

 

Step five:

Repeat the magic. Fold into thirds again.

Sour Cream Cheddar Dinner Beer Biscuits-5

 

Step six:

Roll it out again, then turn it over so that the "seam" side is down. You can also turn it over before rolling it out.

Sour Cream Cheddar Dinner Beer Biscuits-6

 

Step seven:

Using a 3 inch biscuit cutter, cut out rounds. DO NOT TWIST. You’ll want to,that sucker is begging for a good turn, but resist the urge. Twisting the biscuit cutter will seal the layers and prevent the biscuit from rising as much as it should.

 

Sour Cream Cheddar Dinner Beer Biscuits-7

 

Step eight:

Now you’re ready to bake according to recipe directions. If you’re following my recipe, that’s some melted butter, coarse salt and enjoying the "leftover" beer that didn’t make it into the biscuit dough. You poor thing.

Sour Cream Cheddar Dinner Beer Biscuits-9

 

Sour Cream Cheddar Beer Biscuits

Ingredients
  

  • 3 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp sugar
  • 8 tbs unsalted cold butter cut into cubes
  • 1/2 cup sour cream
  • 2/3 cup pale ale or wheat beer
  • ½ cup shredded cheddar cheese
  • 3 tbs chopped green onions
  • 2 tbs melted butter
  • ¼ tsp course sea salt

Instructions
 

  • Preheat oven to 400.
  • In a processor add flour, baking powder, baking soda, salt, and sugar.
  • Pulse to combine. Add the cold butter, process until well combined. Add to a large bowl.
  • Add the sour cream, cheese, green onions and beer. Mix with a fork until just combined.
  • Add to a well-floured flat surface, pat into a rectangle. Using a cold rolling pin (preferably marble) gently roll into a large rectangle, about 3/4 inch in thickness, using as few strokes as possible.
  • Fold the dough into thirds as you would a letter about to go into an envelope. Roll lightly, once in each direction to about 1 inch thickness, fold in thirds again. Gently roll into about 1 1/2 inch thickness (this will give you the flakey layers).
  • Using a biscuit cutter cut out 12 biscuits. Place in a baking pan that has been sprayed with cooking spray.
  • Brush biscuits with melted butter, sprinkle salt.
  • Bake at 400 for 12 to 15 minutes or until the tops are golden brown.

 

Sour Cream Cheddar Dinner Beer Biscuits-8

Jalapeno Cornbread Beer Bread Muffins with Salted Beer Honey Butter

Jalapeno Cornbread Beer Bread Muffins, cooking with beer

 

There’s a contradictory element to cornbread.

It’s enough to be a meal all on it’s own, especially when you eat 4 of them, with a beer and some honey butter, but you miss the rest. You miss the ribs, and the greens, and the coleslaw and the mac n cheese and the fried chicken. You miss all those things that cornbread always sits beside on the plate. Maybe it’s just that cornbread is a social food, it just goes with everything. Or maybe it’s because your cornbread memories are accompanied by other comforting good-time food.

But either way, it’s a food that seems to be lonely all by itself. So you should probably make some beer fried chicken and some beer and bacon mac n cheese, maybe some stout BBQ sauce ribs while you’re at it.

Or just eat 4 of them with a beer and call it day.

Jalapeno Beer Cornbread Muffins3

Jalapeno Cornbread Beer Bread Muffins with Salted Beer Honey Butter

Ingredients
  

For the muffins

  • 1 1/4 cups cornmeal
  • 3/4 cup flour
  • 3 jalapenos chopped (remove seeds for a lower heat level)
  • 1 ear of corn grilled (leftover grilled corn works perfect)
  • 1/3 cup brown sugar
  • 1 ½ tsp baking soda
  • 1 ½ tsp baking powder
  • 1 tsp salt
  • ¾ cup melted butter
  • ¾ cup wheat beer
  • 2 eggs
  • 3 tbs vegetable oil

for the butter:

  • ½ cup butter
  • 2 tbs wheat beer
  • 1 tbs honey
  • 1 tsp Maldon salt

Instructions
 

  • Preheat the oven to 400.
  • In a large bowl stir together the cornmeal, flour, jalapenos, kernels cut off the cob of corn, brown sugar, baking soda, baking powder and salt.
  • Make a well in the center.
  • Add the melted butter, beer, eggs and vegetable oil, stir until jut combined.
  • Scoop into the wells of a muffin tin that has been sprayed with cooking spray.
  • Bake at 400 until lightly browned and top spring back when touched, about 12 to 15 minutes. Allow to cool.
  • In a stand mixer, beat the butter with a paddle attachment until light and fluffy. Slowly add the beer and honey, mix until well combined, stir in the salt.
  • Scrape the butter onto a sheet of plastic wrap, roll into a log, refrigerate until set, about 30 minutes.
  • Serve the cornbread with butter.

Jalapeno Beer Cornbread Muffins2

Easy Homemade Sandwich Bread

We do this resolution thing every year, and although I love a good goal setting exercise, we can tend to favor resolutions that are a bit self-deprecating. Maybe you don’t need to hate yourself of that credit card debt or those extra pounds. Maybe our resolutions should be about learning something new, tapping into those great talents we already have and exploring them. Or expanding on interests we already have.

I want to make more food from scratch. I’m already a person who eats very little processed food, but sandwich bread is something I’ve always bought from the store. I buy good bread, but there is always a long list of ingredients most of which I’m not completely sure what it is and one of which may or may not be made from human hair (so gross).

A few weeks ago I started to make my own from scratch. As part of my Sunday routine (a day I’m almost always in the kitchen anyway) it’s become easy, simple, even second nature. It’s also infinitely better tasting and a fraction the price.

And I know all the ingredients, it’s a win all the way around.

 

How to make easy homemade sandwich breadP

 

Step one: 

Add the flour, yeast and sugar to a stand mixer (sugar feeds yeast so add it to make sure your yeast is nice and active).

How to make easy homemade sandwich bread

 

Step Two:

Add the milk and water to a microwave safe bowl and heat to 120 to 130 degrees on a cooking thermoeter. This is for Rapid Rise yeast. If you use regular Dry Active yeast, just heat it to 110 (the package will say what temperature is best for the yeast you’re using). Add the warm liquid to the stand mixer and mix on high. once most of the flour has been moistened, add the oil and the salt.

How to make easy homemade sandwich bread2

 

Step three:

Beat on high until the dough has started to gather around the hook and is no longer sticky, this will take about 8 minutes.

It will look like this for a while:

How to make easy homemade sandwich bread3

Keep mixing until it looks like this:

How to make easy homemade sandwich bread4

 

Step Five:

Add to a lightly oiled bowl, cover and allow to sit in a warm room until doubled in size, about an hour.

How to make easy homemade sandwich bread5

How to make easy homemade sandwich bread6

 

Step Six:

Knead a few times on a lightly floured surface. Form into a long rectangle (you want the width of the rectangle to be about the length of your loaf pan.)

How to make easy homemade sandwich bread7

 

How to make easy homemade sandwich bread8

 

Step Seven:

Preheat your oven to 350.

Roll the rectangle into a log and add to your loaf pan. Cover and allow to rise until about doubles in size.

How to make easy homemade sandwich bread9

How to make easy homemade sandwich bread10

 

Step Eight:

Brush with melted butter and bake at 350 for 30-35 minutes or until golden brown.

How to make easy homemade sandwich bread11

 

How to make easy homemade sandwich bread12

 

Easy Homemade Sandwich Bread

Ingredients

  • 3 cups all purpose flour
  • 2 tbs sugar
  • 1 packet rapid rise yeast (2 1/4 tsp)
  • 1/2 cup milk (any kind will work, including almond milk)
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 1/2 tsp salt
  • 2 tbs melted butter (optional)

Instructions

  1. Add the flour, yeast and sugar to a stand mixer
  2. Add the milk and water to a microwave safe bowl and heat to 120 to 130 degrees on a cooking thermoeter. This is for Rapid Rise yeast. If you use regular Dry Active yeast, just heat it to 110 (the package will say what temperature is best for the yeast you’re using). Add the warm liquid to the stand mixer and mix on high. once most of the flour has been moistened, add the oil and salt.
  3. Beat on high until the bough has started to gather around the hook and is no longer sticky, this will take about 8 minutes.
  4. Add dough to a lightly oiled bowl, cover and allow to sit in a warm room until doubled in size, about an hour.
  5. Knead a few times on a lightly floured surface. Form into a long rectangle (you want the width of the rectangle to be about the length of your loaf pan.)
  6. Preheat your oven to 350.
  7. Roll the rectangle into a log and add to your loaf pan. Cover and allow to rise until about doubles in size.
  8. Brush with melted butter if desired and bake at 350 for 30-35 minutes or until golden brown.

Adapted from King Arthur Flour Classic Sandwich Bread Recipe

How to make easy homemade sandwich bread13

Caramel Apple Beer Bread

 

Caramel Apple Beer Bread3

I love this bread in spite of how easy it is.

Yes, in spite. In fact, I almost resent it for being so easy, I like a challenge. I like to work for it. I like beer pizza dough that takes 24 hours and I love that it takes all day for me to make raviolis from scratch and even my chocolate chip cookies take 72 hours from start to finish. And then this bread takes about ten minutes, and really it only takes that long because I force you to make caramel sauce to go on top. Which, incidentally, turns all toffee like and beautiful in the oven, making that extra 6 minutes more than worth it.

So damn this bread for being so easy and far more than worth the "effort" it takes. I’ll just have to find another way to slave away in the kitchen.

Caramel Apple Beer Bread

Caramel Apple Beer Bread

Ingredients
  

For the caramel sauce

  • ¾ cup granulated sugar
  • 2 tbs water
  • 2 tbs unsalted butter cut into cubes

For the Bread

  • 3 cups flour
  • 3 tbs sugar
  • 2 1/2 teaspoons baking powder
  • ½ tsp salt
  • 1/4 cup chopped walnuts
  • ½ tsp cinnamon
  • 1 large granny smith apple peeled and chopped (about 1 ½ cups)
  • 12 ounces wheat beer
  • 4 tbs melted butter

Instructions
 

  • Preheat oven to 350.
  • In a pot over high heat add the sugar, water and butter. Stir until the butter has melted. Allow to boil without stirring for 5 to 6 minutes or until the sugar has turned an amber color.
  • In a large bowl stir together the flour, sugar, baking powder, salt, walnuts, cinnamon, and apple pieces. Pour the beer and butter into the dry ingredients, stir until just combined. Pour into a greased 1.5 qt loaf pan. Pour the caramel over the top of the loaf.
  • Bake at 350 for 45-55 minutes or until a toothpick inserted in the center comes back clean.

Caramel Apple Beer Bread3

Garlic Beer Cheese Rolls

 

 

Garlic Beer Cheese Rolls

 

My book tour kicks off in a few days and one of my first stops is at Bear Republic, one of my favorite California breweries. On October 10th, from 6:30 to 8:30 I’ll be at the pub in Healdsburg hanging out, signing books, hoping to meet some of you and gleefully consuming some Bourbon Smokey Bear Stout. Join me, if you’re in the area, sit down and have a beer with me.

It was the beauty of Racer 5 IPA that introduced me to Bear Republic, quickly becoming a go-to favorite of mine, one I always have on hand at parties. It’s a crowd pleaser with just the right amount of hops to give you what you want but not overwhelm, it gives a perfect balance.

 

Because of that perfectly balanced hop kick, it’s a great beer-cheese-beer. Even more perfect to stuff that beer cheese inside a tender garlic filled roll for an awesomely beer flavored garlic cheese roll that can be a meal all in itself. But really, it’s just about being responsible when drinking, you need to eat something to soak up all that fantastic Racer 5 you be able to put down.

Join me October 10th, 2013  6:30-8:30, at Bear Republic!

Garlic Beer Cheese Rolls2

Garlic Beer Cheese Rolls

Ingredients
  

For the Dough

  • 3 cups all purpose flour
  • 1 envelope rapid rise yeast 2 ¼ tsp
  • 1 tbs white sugar
  • 1 tsp garlic powder
  • 1 cup IPA beer
  • 1 tsp salt
  • ¼ cup olive oil

For the Filling:

  • 4 ounces cream cheese
  • 6 wt oz cheddar cheese shredded (about 2 cups)
  • ½ cup IPA
  • 3 cloves garlic grated with a microplane
  • ½ tsp salt

For the Topping:

  • 3 wt oz cheddar shredded (about 1 cup)

Instructions
 

  • In the bowl of a stand mixer fitted with a dough hook attachment, add the flour, yeast, sugar and garlic powder. Mix until combined.
  • In a microwave safe bowl add the beer. Microwave on high for 20 seconds, test temperature with a cooking thermometer and repeat until temperature reaches between 120 and 125 degrees Fahrenheit.
  • Add the beer to the stand mixer and mix on medium speed. Once most of the dough has been moistened, add the oil and sprinkle with the salt while the mixer is still running.
  • Turn speed to high and beat until dough is smooth and elastic, about 8 minutes.
  • Transfer dough to a lightly oiled bowl, tightly wrap with plastic wrap. Allow to sit in a warm room until doubled in size, about 45 to 60 minutes. Remove from bowl and add to a lightly floured surface. Knead several times, roll out into a rectangle about 10 inches by 18 inches.
  • Add all of the filling ingredients to a food processor, process until smooth and well combined, about 5 minutes.
  • Spread the filling evenly across the dough. Starting at the long edge roll the dough into a log. Cut the dough into 8 rolls, each about 2 inches wide. Place cut side down into a baking dish. Cover and allow to rise until doubled in size, about 30 minutes.
  • Sprinkle with remaining cheddar cheese.
  • Bake uncovered at 350 for 20-25 minutes or until the cheese is bubbly and starting to brown. Serve warm.

I use this Microplane to turn a clove of garlic into paste in a second. (Affiliate link)

Garlic Beer Cheese Rolls3

Jamaican Coconut Cornbread

Jamacian Coconut Cornbread naturally dairy and gluten free

In the midst of the chaotic tilt that my life has taken lately, I keep being overtaken by the feeling that these are the good ol' days. This is the time I’ll look back on, as an old woman, and wish I could revisit. I’ve had to remind myself of that, when I feel overwhelmed, stressed, pressured to preform at a level that feels higher than I can reach. I won’t remember that, it will all look so shiny in the review.

Jamacian Coconut Cornbread naturally dairy and gluten free

Because of the lack of anything that resembles "free time" lately, I’ve turned to making recipes that are quicker than my usual.  I love bread making, but it can be time consuming. So when I wanted something sweet with a bit of coconut, I decided to figure out a one bowl coconut cornbread. I actually made this twice (I like to make each recipe I post at least twice), but the first time I wanted to give a gluten free version a stab. Instead of flour I used masa harina, it’s corn flour I use to make tortillas. Since I started making homemade corn tortillas, I’ve never gone back to store bought so I always have it on hand, and it’s naturally gluten free. While I really liked the flavor, the texture wasn’t as good as with the flour, as these things often go.  I preferred the flour version better, but the gluten free masa version is a great option if your baking for crowd that includes the gluten averse.

The masa harina version:

Jamacian Coconut Cornbread naturally dairy and gluten free

 

Jamaican Coconut Cornbread

Ingredients

  • 1 cup cornmeal
  • 1 cup all purpose flour (masa harina for gluten free)
  • 2/3 cup brown sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ tsp cinnamon
  • ¼ tsp allspice
  • pinch cayenne (about 1/8 tsp)
  • ¼ cup shredded dried coconut
  • ¼ cup canola oil
  • 2 eggs
  • 1 can (13.5 fl oz) full fat coconut milk

    Instructions

  1. Preheat oven to 375.
  2. Grease a glass 8X8 baking dish.
  3. In a large bowl combine the cornmeal, flour (or masa harina), brown sugar, baking soda, salt cinnamon, allspice, cayenne, and shredded coconut.
  4. Make a well in the center, add the oil, eggs and coconut milk, stir until just combined.
  5. Pour evenly into the prepared baking dish.
  6. Bake at 375 for 30-25 minutes or until the top springs back when lightly touched.

 

Jamacian Coconut Cornbread naturally dairy and gluten free

Pumpkin Ale Muffins with Graham Cracker Streusel Topping

Pumpkin Ale Muffin2

Don’t judge me for this.

It’s obligatory. After all, I am a blogger, and it is pumpkin season. And as the beer-food blogging hybrid beast that I am, pumpkin season means two things. First, there is the food blog trend of Pumpkin All The Things that I must participate in. Second, there are the most highly anticipated of all seasonal beers: The Pumpkin Ale.

So naturally, I couldn’t let this season slip away without presenting you with a few pumpkined items, roll your pumpkin weary eyes if you will, but it’s not over yet.

I will now further assault you with a list of Must Try Pumpkin Beers, In no particular order. Are you sick of list? I hope not, I am quite the list maker, so sit tight, it’s about to get real.

1. Souther, Tier Pumpking. This has been on my list for a while, but being a West Coaster, it’s not available to me anywhere near my current longitude. It’s only because of This Girl and her new Husband that I was able to try it a few months ago in Boston. It’s fantastic. An epic example of Pumpkin Done Right. If you’re on the East Coast, it’s fairly mandatory that you pick one up.

2. Shipyard, Smashed Pumpkin. This is what you grab if you want to be punch in the mouth with some pumpkin, it’s not subtle, as Shipyard rarely is. It’s full force pumpkin in your face.

3. Elysian, Night Owl Pumpkin Ale. A nice, low ABV (I like the low alcohol beers, it means I can drink more) pumpkin pie tasting treat. More subtle than others, with a nice maltyness.

4. Avery, Rumpkin. This guy is a beast. If there was a Pumpkin Ale School Yard Bully, it’s this guy. Not only did Avery make a pumpkin ale that demands attention, they went and aged it in rum barrels (!!!!) to give you a monster ale with monster flavor and monster ABV. Be prepared to share, or at least call a cab.

5. Cigar City Brewing, Good Gourd Imperial Pumpkin Ale. This is what happens when your pumpkin beer takes a Caribbean vacation. Unique spices that come from Jamaica give you a new take, completely worth seeking out.

Pumpkin Ale Muffin5

 

Pumpkin Ale Muffins with Graham Cracker Streusel Topping

Ingredients
  

For The Muffins

  • 2 cups flour
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • ¼ tsp nutmeg
  • 1/2 tsp ground allspice
  • ¼ tsp ground ginger
  • ¾ cup pumpkin puree
  • 2/3 cup pumpkin ale
  • 2 egg
  • 1 tsp vanilla extract
  • ¼ cup melted butter
  • ¼ cup canola oil

For the Topping:

  • 5 standard sized graham cracker sheets
  • 2 tbs all purpose flour
  • 1 tbs brown sugar
  • pinch salt
  • 3 tbs melted butter

Instructions
 

  • Preheat oven to 350.
  • In a large bowl sort together the flour, brown sugar, white sugar, baking soda, baking powder, salt cinnamon, nutmeg, allspice, and ginger.
  • In a small bowl stir together the pumpkin puree, pumpkin ale, eggs, vanilla extract, melted butter and canola oil.
  • Add the wet ingredients to the dry ingredients and stir until just combined.
  • Spray 12 muffin tins with cooking spray.
  • Scoop the batter into the well of a muffin tin to about 2/3 full.
  • In a food processor, add the graham crackers and process until reduced to just crumbs.
  • Add the flour, brown sugar and salt, pulse to combine.
  • Add the melted butter and process until well combines.
  • Scoop about 1-2 tbs graham cracker mixture on top of the muffin batter.
  • Bake at 350 for 18-22 minutes or until top spring back when lightly touched.

Notes

Optional add in's (stir in the batter just before pouring into the muffin tins):
2/3 cup raisins,
2/3 cup chocolate chips,
2/3 cup dried cranberries or cherries,
1/2 cup chopped pecans

Pumpkin Ale Muffin3

Homemade Beer Burger Buns

 

Homemade Beer Burger Buns via @TheBeeroness

 The Beast of Yeast

If you are among the yeast-averse, those who are convinced that bread making isn’t in your skill set, you probably haven’t even read far enough to see that I have faith in your yeast taming abilities. Not only is it easier than you think, it’s so completely satisfying to watch that bread rise, yielding perfectly delicious results, and it’s also much cheaper than buying sub par alternatives at the market.

Over the past few years I’ve falling in love with the process of bread making, figuring out not just how to make dough rise, but why it fails. Here are my tips to making sure you have fresh baked success every time you tear open a packet of yeast:

1. Rapid rise yeast and regular dry active yeast are not the same. Rapid rise yeast needs more heat to activate, a heat level that will kill regular yeast. Use the type of yeast that the recipe calls for or the dough won’t rise (or won’t rise properly).

2. Buy a kitchen thermometer. Yeast is very picky when it comes to heat. Make sure the liquid you use is in the right temperature range. If the liquid is too hot, the yeast will be killed. If the liquid is too cold, the yeast won’t be activated. A thermometer will take any guess work out of it.

3. Yeast dies. Check the expiration date, if yeast is past that, it doesn’t have the living organism necessary to make dough rise.

4. Salt kills yeast. Don’t let yeast come in direct contact with salt or it will die. I’m over cautious with this, adding salt towards the end, after the yeast has been activated by the liquid. Salt is important in giving bread a bright flavor and helping you to avoid bland baked goods. Don’t skip salt, just add it last.

5. Dough rise times will depend on the temperature of your room. Dough rises faster in a warm room, and really slowly in a cold room. Although dough will still rise in a room as cold as 40F, it will take days to double in size. If the recipes says, "Allow to rise until doubled in size, about 1 hour," pay more attention to "doubled in size" rather than the "1 hour." Especially in winter, if your house is cold. It could take several hours if your house is colder than 70F.

6. Yeast feeds on sugars. You’ll have much higher levels of yeast rising success if you let your yeast feed off a little sugar (granulated sugar, honey or anything else with high sugar content). Add some to any bread recipe you make for greater levels of dough rising success.

Homemade Beer Burger Buns via @TheBeeroness

Now that you’ve had your crash course in yeast baking you are all set to tackle that culinary bucket list and impress your friends.

You can totally do this.

 

Homemade Beer Burger Buns

5 from 1 vote
Servings 8 buns

Ingredients
  

  • 2 ½ cups All purpose flour
  • 1 envelope rapid rise yeast 2 ½ tsp
  • ½ tsp onion powder
  • ¾ cup wheat beer
  • ¼ cup butter softened
  • 1 tbs raw honey
  • ½ tsp salt plus additional for topping
  • egg wash 1 egg plus 1 tbs water, beaten
  • 2 tbs sesame seeds

Instructions
 

  • In the bowl of a stand mixer fitted with a dough hook attachment, add the flour, yeast, and onion powder. Mix until combined.
  • In a microwave safe bowl add the beer. Microwave on high for 20 seconds, test temperature with a cooking thermometer and repeat until temperature reaches between 120 and 125 degrees Fahrenheit.
  • Add the beer to the stand mixer and mix on medium speed. Once most of the dough has been moistened, sprinkle with the salt, honey and add softened butter.
  • Turn speed to medium-high and beat until dough is smooth and elastic, about 8 minutes.
  • Transfer dough to a lightly oiled bowl, tightly wrap with plastic wrap. Allow to sit in a warm room until doubled in size, about 45 to 60 minutes.
  • Preheat oven to 400.
  • Remove from bowl and add to a lightly floured surface, knead a few times. Cut into 8 equal sized pieces.
  • Form each piece into a tight ball. Add evenly spaced over a baking sheet that has been covered with parchment paper.
  • Cover loosely and allow to rise until almost doubled in size, about 20-30 minutes.
  • Brush with egg wash, sprinkle with sesame seeds and salt.
  • Bake at 400 for 12-15 minutes or until light golden brown.

Homemade Beer Burger Buns via @TheBeeroness

Italian Beer Bread Sticks & Tips for Beer and Food Pairing

 

Italian Beer Bread Sticks & Tips for Beer and Food Pairing via @TheBeeroness

Before we jump in to my treasure trove of beer and food pairing tips, we need to dispel one myth: there are no rules. Drink what you  prefer and eat likewise. If YOU like it, it’s a good pairing, there are no hard and fast rules, just considerations and principles to keep in mind.

1. Consider intensity. When subjecting your tasters to a palate wrecking chipotle dish or 1000 IBU IPA, consider the delicacy of what you’re pairing that monster with. Mild works well with mild, and strong holds up next to strong. If you really want to pair an intense food or beer, you may consider equally intense counterpart that can take a punch.

2. What flavors linger should be what is paired. Consider what flavors stick around on your palate after the bite when you think about what you pair it with. Making a steak with a garlicky cream sauce? That sauce will probably linger more than the meat. Pair to that rather than the steak.

3. Alcohol intensifies heat. This can be good or bad, but a factor that should be considered. Was that curry a little more mellow than you intended? Grab a high ABV (alcohol by volume) beer to kick the heat up a notch. On the other hand, that jalapeno and Habanero chili might need a low alcohol session beer.

4. Don’t forget texture. I will spare you from a lecture using my least favorite beer term, "mouth feel," with just a mention of the idea that carbonation cuts through grease and fat. A great compliment to a triple cheese pizza isn’t as much a flavor but a texture, bubbles add a cleansing balance to a rich greasy meal. While a smooth stout, with low carbonation levels, will match the silkiness of a creamy chocolate mousse. Consider carbonation levels when paring, not just flavors.

5. Think of all the flavors being in one bowl. The ingredients should be able to coexist simultaneously, and although the argument can be made for contrasting, the best place to start is complimenting. The best way to do this is thinking about all the flavors together. Let’s just pretend that you made yourself a big pot of homemade chicken noodle soup. What do you want to throw in that pot? a beer with notes of caramel and molasses or a beer with lemon and basil. I don’t know about you but that last beer is looking like a much better man for that job.

Italian Beer Bread Sticks & Tips for Beer and Food Pairing via @TheBeeroness

When it comes to cooking and beer, it’s always a fairly safe bet to pair with the beer you used to make the dish. I used a higher hop wheat beer for this, a good beer for pairing as well. The wheat matches the flavors in the breadsticks (obviously) and the slightly higher than average hops can keep up with the kick of garlic.

Italian Beer Bread Sticks

Total Time 1 hour
Servings 8 breadsticks

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 envelope rapid rise yeast
  • 1/2 tsp garlic powder
  • ½ tsp fresh rosemary minced
  • 1 tbs sugar
  • 3/4 cup beer wheat beer or pale ale
  • ¼ cup butter softened
  • 1 tsp salt
  • Topping:
  • 3 tbs melted butter
  • ½ tsp garlic powder
  • 1 tsp course salt

Instructions
 

  • In the bowl of a stand mixer fitted with a dough hook attachment, add the flour, yeast, garlic powder, sugar and rosemary. Mix until combined.
  • In a microwave safe bowl add the beer. Microwave on high for 20 seconds, test temperature with a cooking thermometer and repeat until temperature reaches between 120 and 125 degrees Fahrenheit.
  • Add the beer to the stand mixer and mix on medium speed. Once most of the dough has been moistened, sprinkle with the salt and add softened butter.
  • Turn speed to medium-high and beat until dough is smooth and elastic, about 8 minutes.
  • Transfer dough to a lightly oiled bowl, tightly wrap with plastic wrap. Allow to sit in a warm room until doubled in size, about 45 to 60 minutes.
  • Preheat oven to 400.
  • Remove from bowl and add to a lightly floured surface. Cut into 8 equal sized pieces.
  • Roll each piece of dough into a 7-inch breadsticks. Transfer to a baking sheet that has been covered with parchment paper.
  • IN a small bowl whisk together the melted butter and garlic powder. Brush breadsticks with the butter mixture, reserving any leftover.
  • Sprinkle with coarse salt (I used smoked Maldon salt)
  • Bake at 400 for 12 minutes or until a light golden brown.
  • Brush with remaining butter prior to serving, if desired.

Italian Beer Bread Sticks & Tips for Beer and Food Pairing via @TheBeeroness

Honey Beer Biscuits with Strawberry Belgian Ale Sauce

Honey and Beer Biscuits1

If you follow me on twitter, you may have seen my announcement that I shot a TV show for Lifetime back in January. The premise of the show was to take people with interesting ideas for food products and develop those ideas into product lines that end up on grocery store shelves. There is a hole in the market when it comes to beer infused foods. Clearly this is something that people want that currently isn’t being offered on a large scale. The show airs June 22nd on Lifetime, my episode airs on August 22nd at 10:30pm on Lifetime, you’ll have to watch to see how it all turns out for me. Beyond my story, the show was well cast with incredible people, all with stories to tell and passion for what they make.

Honey Beer Biscuits with Strawberry Belgian Ale Sauce

These biscuits, which would be a fantastic addition to a beer infused food line, are the best biscuits I’ve made so far. The technique creates these beautifully flakey layers, the beer lightly leavens the dough, leaving behind soft notes of beer on the finish. For both the sauce and the biscuits I used Mischief from The Bruery.

Honey Beer Biscuits with Strawberry Belgian Ale Sauce The Bruery

 There are two types of breweries that I respect, those that offer accessible beer that’s consistent and well done. Solid beer that can be held up as excellent examples of their represented styles. The Bruery is the other type. They aren’t afraid to break a few rules, they make that clear with the spelling of their name. There is nothing traditional about the beer that comes out of this place, it’s innovative, experimental and exciting. It’s a place that you take a true beer lover, not someones who "like some beer, sometimes." It’s not among the beer I recommend for those who want an easy introduction to craft beer, it’s beer for beer lovers. It’s were you go when you want to see the limits of beer being challenged.

To be honest, I don’t always fall in love with what The Bruery makes, but I’m always intrigued, I always want to try what they’ve come up with because it’s clear how thoughtfully made every batch is. Mischief is one of my favorites. It’s beautifully well rounded with notes of bread, yeast, citrus, grass, with a bit of spice and apricot. It also comes in a bottle that’s a perfect fit for a champagne recorker which comes in handy when you want to open a large 750ML bottle in the morning to make biscuits and want to save the rest for later in the day. It also well distributed, I’ve even heard rumors of it making it past the Booze Guards to the North to earn spots on shelves in Canada.

Another amazing Bruery creation is Black Tuesday, available in October. If you’re near Orange County in late October, it’s worth a drive to the tasting room just for that beer.

If you can’t get your hands on Mischief (although you should try, it’s a great beer) looks for a hoppy Belgian ale or Hefeweizen for this recipe.

Honey Beer Biscuits with Strawberry Belgian Ale Sauce

Honey Beer Biscuits with Strawberry Belgian Ale Sauce

Ingredients
  

For the Strawberry Sauce:

  • 2 cups sliced strawberries
  • 1 cup sugar
  • 1 cup Belgian ale or hoppy wheat beer

For the biscuits:

  • 3 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 8 tbs butter cut into cubes
  • 1 tbs honey plus 2 tbs (divided)
  • 1/2 cup whole milk
  • 2/3 cup Belgian ale or hoppy wheat beer
  • ¼ tsp course sea salt

Instructions
 

To make the strawberry sauce:

  • Add the strawberries, sugar and beer to a saucepan over medium high heat.
  • Allow to simmer, stirring occasionally, until reduced and thickened, about 20 minutes.
  • Add to a food processor or blender, blend until smooth.

To Make the Biscuits:

  • Preheat oven to 425.
  • In a processor add flour, baking powder, baking soda, and salt.
  • Pulse to combine. Add the butter and 1 tbs honey, process until well combined. Add to a large bowl.
  • Add the milk and beer. Mix with a fork until just combined.
  • Add to a well-floured flat surface, pat into a rectangle. Using a cold rolling pin (preferably marble) gently roll into a large rectangle, about 1 inch in thickness, using as few strokes as possible.
  • Fold the dough into thirds as you would a letter about to go into an envelope. Roll lightly, once in each direction to about 1 inch thickness, fold in thirds again. Gently roll into about 1 1/2 inch thickness (this will give you the flakey layers).
  • Using a biscuit cutter cut out 6 to 8 biscuits. Place in a baking pan that has been sprayed with cooking spray.
  • Add the remaining 2 tbs honey to a microwave safe dish. Microwave for about 15 seconds or until thinned.
  • Brush biscuits with honey and sprinkle with salt.
  • Bake at 425 for 10 to 12 minutes or until the tops are golden brown.
  • Serve warm with strawberry sauce

Honey Beer Biscuits with Strawberry Belgian Ale Sauce

One Hour Rosemary Beer Pizza Dough

 

One hour rosemary beer pizza dough

I’m a firm believer that the best pizza dough takes at least 24 hours.

I’m also a firm believer that most of us don’t usually have that type of forethought. At least it’s a rare occurrence for me.

I started making this pita bread dough when I wanted to make a day-of pizza, which morphed into this recipe for one hour pizza dough. Which these days gets cooked on the grill as often as in the oven. Grilled pizza is my new first love of outdoor cooking, especially when topped with grilled vegetables and carne asada. So far I haven’t found the restraint to stop eating long enough to photograph such a pizza creation, so no blog posts have been created for that tasty little guy.

But I did manage to get a few hasty pictures of this oven cooked pizza, just look at those glorious bubbles.Pretty damn good for one hour, grilled or oven cooked, it’s my new go-to for pizza nights.

One hour rosemary beer pizza dough3

One Hour Rosemary Beer Pizza Dough

Servings 1 lbs pizza dough

Ingredients
  

  • 2 ½ cups bread flour
  • 1 envelope rapid rise yeast
  • ½ tsp garlic powder
  • 1 tsp fresh rosemary minced
  • ¾ cup wheat beer or pale ale
  • 1/2 tsp kosher salt
  • ¼ cup olive oil

Instructions
 

  • In the bowl of a stand mixer fitted with a dough hook attachment, add the flour, yeast, garlic powder and rosemary.
  • Mix until combined. In a microwave safe bowl add the beer. Microwave on high for 20 seconds, test temperature with a cooking thermometer and repeat until temperature reaches between 120 and 125 degrees Fahrenheit.
  • Add the beer to the stand mixer and mix on medium speed. Once most of the flour has been moistened, slowly add the salt and oil while the mixer is still running.
  • Turn speed to high and beat until dough is smooth and elastic, about 8 minutes. Transfer dough to a lightly oiled bowl, tightly wrap with plastic wrap. Allow to sit in a warm room until doubled in size, about 45 to 60 minutes.
  • Cook as desired.

 

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One hour rosemary beer pizza dough4

Homemade Garlic Beer Pita Bread

 Homemade Garlic Beer Pita Bread4

Do you remember when I told you that once I discovered that homemade corn tortillas where so good it made me realize that I didn’t actually hate corn tortillas, I just hated those sad cardboard disks they sell at the store?

Homemade Garlic Beer Pita Bread2

Pita bread is an even bigger revelation. It’s not as quick as those 10-minute homemade tortillas, but it’s so soft and addictingly amazing, it’s worth the time. It’s about 15 minutes of active time and another 45 to 60 minutes of rising time.  About an hour all in.  An hour well spent. Pita bread was the first yeast bread I ever made which helped me to conquer my fear of yeast and made me wonder what I was so scared of.

Homemade Garlic Beer Pita Bread

For this, and for most bread recipes, I like a wheat beer, especially an unfiltered wheat beer. The bready notes and the yeast in the beer give a great texture with a hint of beer on the back end.

So, what do you do with this beautiful bread once you’ve decided to make it? If you can resist eating it right out of the pan, it makes amazing wraps and sandwiches, but don’t be afraid to make mini pizzas or even large chicken tacos with this too. Or just eat it right out of the pan with some melted butter. And a cold beer.

Homemade Garlic Beer Pita Bread3

Homemade Garlic Beer Pita Bread

Ingredients
  

  • 2 ½ cups all purpose flour
  • 1 envelope rapid rise yeast
  • 1/2 tsp garlic powder
  • 1 cup beer
  • 1 tsp salt

Instructions
 

  • In the bowl of a stand mixer fitted with a dough hook attachment, add the flour, yeast and garlic powder. Mix until combined.
  • In a microwave safe bowl add the beer. Microwave on high for 20 seconds, test temperature with a cooking thermometer and repeat until temperature reaches between 120 and 125 degrees Fahrenheit.
  • Add the beer to the stand mixer and mix on medium speed. Once most of the dough has been moistened, sprinkle with the salt while the mixer is still running.
  • Turn speed to high and beat until dough is smooth and elastic, about 8 minutes.
  • Transfer dough to a lightly oiled bowl, tightly wrap with plastic wrap. Allow to sit in a warm room until doubled in size, about 45 to 60 minutes.
  • Remove from bowl and add to a lightly floured surface. Knead several times, cut into 8 equal sized pieces.
  • One at a time roll the dough into 6 inch circles.
  • Lightly oil a cast iron skillet and heat over high heat until very hot. Add one dough circle to the pan, cook until the underside has browned and the top starts to bubble, about 2 minutes, flip and cook for an additional 1-2 minutes or until the pita bread is cooked through. Adjust the heat if the pan becomes too hot and the bread burns too quickly.

 

Chocolate Stout Muffin Bread

 

Chocolate Stout Muffin Bread7

Let’s talk about chocolate stouts for a minute.

If you aren’t aquatinted with these Dark Knights, you might be under the impression that your beer will be like a tall glass of malty chocolate milk. For the most part, that isn’t the case. While I was at Hanger 24, those awesome guys let me taste some of the grains they use in their Chocolate Porter.

 

Hanger 24-2

(By the way, neither of those hands are mine, I’m taking the photo)

It tastes, even pre-brew, more along the lines of unadulterated raw cocoa rather than a giant slice of cake. For me, this is great news. The flavors of cocoa (before the butter, cream and sugar are added) are dry and even bitter, making a great addition to the flavors of a stout. If you’re afraid of a beer flavored Yoo-Hoo, you’re in luck. For the most part, chocolate stouts grab those great dry flavors of that cocoa bean without that cloying sweetness of a dessert that you don’t really need in your pint glass.

Here are some of my favorite chocolate stouts and porters, please let me know if you have a favorite of your one:

Bison Chocolate Stout

Rogue Chocolate Stout

Hanger 24 Chocolate Porter

Ken Schmidt / Iron Fist / Stone Chocolate Mint Stout

Souther Tier Choklat (I have yet to get my hands on this on the West Coast, but it’s on my Must Drink list)

Chocolate Stout Muffin Bread

Ingredients
  

  • 2 cups all purpose flour
  • 1/2 tsp salt
  • 2/3 cup coca powder
  • 1 cup white sugar
  • 1 tbs baking powder
  • 1 tbs cornstarch
  • 2/3 cup chocolate chips
  • 10 ounces stout
  • 2 tbs vegetable oil
  • ¼ cup melted butter divided in half

Instructions
 

  • Preheat oven to 350.
  • Add the flour, salt, cocoa powder, sugar, baking powder, cornstarch, and chocolate chips stir to combine.
  • Pour in the stout, oil and 2 tbs of the melted butter, stir until just combined, some lumps are expected.
  • Pour into a loaf pan that has been sprayed with cooking spray. Pour the remaining butter over the top.
  • Bake at 350 for 40 to 45 minutes or until a tooth pick inserted in the center comes out with just a few crumbs on it. Allow to cool before slicing.

Chocolate Stout Muffin Bread8

 

Coconut Brioche

Coconut Brioche2

I was scared of bread making for years. I scoured the internet for non-yeast rolls, because I was so convinced that I could never make anything that required proofing or rising. A few years ago I decided that I needed to figure this out, I needed to learn. What’s the worse that could happen?

Over the years I’ve had more than a few flat lumps of dough tossed in the trash, and I’ve even been so frustrated that I’ve actually cried (my poor husband). All the bread fails have lead me to a few yeast discoveries and bread making is now one of my favorite kitchen related activities.

Coconut Brioche3

Here are my tips, the ways to reduce the odds of curse words, tears and flat dough:

First, salt can kill yeast, so don’t add it until one of the last steps. Salt is still important to brighten the flavors, so don’t skip it. Just don’t add it at the same time as the yeast.

Second, rapid rise yeast and dry active yeast aren’t the same. Rapid rise yeast needs to activated with liquid between 120 and 130 degrees fahrenheit and dry active yeast needs liquid about 110 degrees, it will be killed at temperatures much higher than that.

Third, check the expiration date! Once yeast expires, it’s actually dead and it won’t work.

Forth, even though the recipe might say, "allow to rise at room temperature until double in size, about 60 minutes," it might actually take 2 hours, or even three. Especially if your house is cold.

lastly, sometimes, every once in a while, it still just doesn’t work. This is pretty rare for me right now, but occasionally the completely unexplainable bread failure still happens. Even with that, it’s still absolutely worth it. Nothing beats  homemade bread.

Coconut Brioche4

Coconut Brioche

Ingredients

  • 2 cup bread flour
  • ¼ cup bakers special dry milk (I use King Arthur Flour)
  • 1 packet ( 2 1/2 teaspoons) Rapid Rise yeast (I used Red Star Platinum)
  • 1 tbs sugar
  • 3/4 cup full fat coconut milk
  • 1 eggs, room temperature
  • 2 tbs vegetable oil
  • 1 tsp salt
  • ¼ cup butter, softened to room temperature
  • Egg wash (1 egg, 1 tbs water, whisked)
  • coarse sea salt
  • Yield: 1 loaf, 8 rolls

Instructions

  1. In the bowl of a stand mixer fitted with a dough hook, add the flour, dry milk, yeast and sugar. Stir to combine.
  2. Add the coconut milk to a microwave safe bowl. Microwave on high for 20 seconds, test temperature and repeat until liquid is between 120 and 130 degrees.
  3. Add the coconut milk to the flour and mix on medium speed until incorporated, and shaggy lumps form.
  4. Add the egg , oil and salt, mix until well incorporated.
  5. Add the butter, mixing well.
  6. The dough will be very soft.
  7. Mix on medium/high speed until the dough gathers around the dough hook, about 8 minutes.
  8. Remove from the mixer and place in a lightly oiled bowl, cover and allow to sit in a warm room until doubled in size, about 1 hour.
  9. Cut the dough into into 8 equal pieces.
  10. One at a time, flatten each dough piece into a 6-inch circle (resembling a small tortilla).
  11. Grab the edge of the circle and pull it into the center. Repeat until a tight ball is formed.
  12. Place the dough balls, smooth side up, into a loaf pan or 8X8 baking pan, in two parallel rows, 4 dough balls in each row.
  13. Cover and allow to rise until almost doubled in size, about 1 hour. (*Note: You can also do what is called a “Fridge Rise” if you want to make these a day ahead of time. The second rise will take about 12 hours in the fridge instead of 1 hour in a warm room. As soon as you placed the dough balls in the loaf pan, cover and refrigerate for 12 hours instead of allowing to rise at room temperature. Remove from the fridge the following day and allow to come to room temperature before baking)
  14. Preheat oven to 375. Brush the tops of each loaf with egg wash, sprinkle with coarse salt. Bake at 375 for 28-32 minutes or until a golden brown.

Coconut Brioche

Cinnamon Rolls With Chocolate Bourbon Caramel Pecan Sauce & A King Arthur Flour Giveaway!

I have loved King Arthur Flour long before I decided to force my way into the blog world.

I read the catalogues the way normal girls read Cosmo, curled up in bed with a glass of wine, pouring over each page. Not just for the products, but because it’s has always been obvious to me that this is a company that wants to help people learn to bake. Teach people how to make bread from scratch and the best cakes their kids have ever had.

This is important to a girl that managed to reach adulthood before ever eating homemade whipped cream or even seeing a plate of  macaroni and cheese that didn’t come out of a box. I had so much to learn, and still really appreciate the books, shows, and websites that helped answer my questions and feed my curiosity.

It was important to me to learn how to cook, not just how to put dinner on the table. I wanted to know how to bake yeast rolls from scratch, and I wanted to know what to do when things went wrong.

I found the Secret Ingredients section on King Arthur by accident and in the space of about 10 minutes my bread and chocolate cake recipes became exponentially better. I now knew the secret to rich chocolate cake and light, fluffy bread. It was like a gift.

I knew that chocolate cake recipes tended to call for coffee or espresso powder, but I just figured that the flavors went well together. It wasn’t until I read the King Arthur website that I learned espresso powder intensifies the flavors of chocolate without leaving any coffee flavors behind.  Espresso powder is now in every chocolate cake I bake.

And the dry milk powder has taken my dinner rolls and bread to new level. Whoever figured out that dry milk powder makes bread rise higher and with a more tender texture deserves a prize. It’s really a great tip, and one that I’ve used for years.

There is a huge flavor difference between the Vietnamese Cinnamon and the regular grocery store variety, it’s like Filet Mignon to Bologna. Vietnamese cinnamon is rich and smooth and bold, really worth trying is you want to cook with cinnamon, this on it’s own will bring your cinnamon roll recipe to a new level.

I have also become a loyalist to the All Purpose Baking Cocoa, which has a bit of a miss leading name. The name makes it sound so average and forgettable, and it far from that. Master or All Trades Cocoa is more accurate. It pulls double duty and fits brilliantly in recipes that call for Dutch Processed and recipes that call for regular unsweetened cocoa. Good quality cocoa is a must, it makes a huge difference over that grocery store stuff. If you are going to all the trouble to bake a chocolate cake from scratch, you really don’t want your efforts washed away with weak, bland cocoa powder. Get the good stuff, it makes a world of difference.

The good people at King Arthur have agreed to give away a basket of these fantastic ingredients, along with The Most Amazing Whisk Ever. It really is my new go-to, it gets the job done quickly, and nothing gets caught in it like with my traditional balloon whisk.

Here is what you’ll get:

Espresso Powder

Bakers Special Dry Milk Powder

The Most Amazing Dough Whisk Ever

All Purpose Baking Cocoa

Vietnamese Cinnamon

 

 

To Enter (open to USA addresses only):

Leave a comment telling me your favorite thing to bake during the holidays.

 

Bonus Entires:

1. Like Domestic Fits on Facebook, leave a comment stating you did so.

2. Like King Arthur Flour on Facebook, leave a comment stating you did so.

3. Follow Domestic Fits on Twitter, leave a comment stating you did so.

4. Follow King Arthur Flour on Twitter, leave a comment stating you did so.

 

Giveaway is now closed. Thank you to everyone who entered

and congrats to the winner, #62 Shannon McClear!

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Contest Closes Monday, December 17th at Noon PST. Winner will be chosen at random.

 

Cinnamon Rolls With Chocolate Bourbon Caramel Pecan Sauce

Ingredients

For The Dough:

  • 3 1/2 cups all-purpose flour
  • 1/2 cup white sugar
  • 1 packets rapid rise yeast
  • 1/4 cup dry milk powder
  • 1 cup milk
  • 1/2 stick butter, softened
  • 2 large egg yolk

For The Filling:

  • 1 stick butter, softened
  • 1 tbs Coca powder
  • 1/3 cup white Sugar
  • 1/3 cup Brown sugar
  • 1 tbs Cinnamon

Topping:

  • 2 cup sugar
  • 3 tbs bourbon, plus 1 tbs, divided
  • 1/4 cup water
  • 2 oz dark chocolate (60%) (about 1/3 cup chopped)
  • 1/2 cup cream
  • 1 cup pecans chopped

Yield: 12 rolls

Instructions

  1. In the bowl of a stand mixer fitted with a dough hook, add 1 cup of flour, sugar, dry milk and the yeast (make sure to use yeast that is rated for higher temperatures, regular dry active yeast will not work), mix until well combined.
  2. In a microwave safe bowl, add the milk and butter, heat until it reaches between 120 and 130 degrees. Add milk to the mixer, and mix on medium, stopping occasionally to scrape the bowl. Add the yolks, one at a time, beating between additions. Add the remaining flour and beat on high until dough comes together and starts to gather around the blade, about 6 minutes.
  3. On a lightly floured surface, kneed the dough until smooth and elastic, about 6 minutes.
  4. Add dough to a lightly oiled bowl, cover and allow to sit in a warm place until doubled in size. About 2 hours.
  5. In a bowl, add all of the filling ingredients, mix until well combined (you can also use a food processor).
  6. Once the dough has risen, punch down and then roll out on a floured surface into a large rectangle. Spread the filling mixture evenly across the rectangle. Although the filling is abundant, use it all.
  7. Tightly roll the dough into a log the long way. Using a very sharp knife, cut log into 12 equal slices, about 2 inches wide.
  8. Spray a 9X13 inch baking dish with cooking spray. Arrange the rolls evenly in the pan. (if you want to make these the night before, refrigerate the rolls at this time, removing them the next morning for the final rise, which will take longer given that the rolls will be cold). Cover and allow to sit in a warm place until doubles in size, about 30-45 minutes.
  9. Bake at 350 until golden brown, about 25 minutes.
  10. In a pot over high heat, add the sugar, water and 3 tbs bourbon, stir until all of the sugar has been moistened. Clip a candy thermometer onto the side and allow to boil, untouched until it reaches 220 degrees, about 8 minutes. Remove from heat. While stirring continually, add the cream and stir until combined. Add the chocolate and stir until melted and combined, add the bourbon and the pecans, stir to combine.
  11. Top rolls with sauce prior to serving.