2 package dry yeast
1/2 cup lukewarm water
1/4 cup sugar
1 tbsp salt
12 oz great western beer, heated to lukew, arm
2 eggs, lightly beaten
1 tsp sage
2 tsp thyme
3 tsp savory
1 small onion, grated
7 cup flour (approximately)
Directions
Sprinkle the yeast over the lukewarm water and stir to dissolve.
combine the heated beer, sugar, salt and melted butter with the yeast
mixture. Add the eggs, sage, thyme, savory, grated onion and 4 cups
of the flour and beat until the mixture is smooth. Add enough
remaining flour until the mixture becomes difficult to beat. Turn
dough out onto a lightly floured board and begin kneading, adding
enough of the remaining flour so that the dough does not stick to
your hands or the board. Continue to knead until the dough is smooth
and elastic. Place the dough in a oiled bowl, cover it with a damp
cloth and let rise in a warm place until doubled in bulk. About 1 1/2
hours.
When the dough has risen, punch it down and let it rest for 10 -
15 minutes. Divide the dough in two pieces and shape each one into a
round loaf. Place each in a loaf pan and let rise until double. Bake
the loaves in a preheated 400 degree oven for 35 minutes. Remove the
loaves from pans, and let cool on wire racks.
This bread should be served slightly warm. You may also freeze
the loaves and reheat as needed. This dough also makes wonderful
dinner rolls or hamburger buns Makes 2 loaves
Servings: 1 servings
Beer-Herb Bread Recipe brought to you by Recipe Ideas
Categories: Beer; Bread; Breads; Vegetable
The History of Recipes
It is possible to trace the history of `recipes` way back into history, at least as far into history as early Egypt, and maybe even further. Interesting though that maybe, generally, these old records were just simple hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to academics is a series of clay tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. Later on, in The time of the romans around 25BC a roman called Apicius created a collection of scripts detailing recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals were split into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the Roman chefs used a good variety of herbs and spices, including some familiar names such as bay, mint and dill. Later, there were some recipe books from the 14th Century : a book titled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these have no connection with the spicy food that is served today, but instead descriptions of the types of meals eaten by the rich and wealthy people of the time. Later on in the 1400s, people returning from the crusades brought us many foods, spices and herbs from the holy lands, including coriander, parsley, basil and rosemary. These new spices and herbs prompted an explosion in manuscripts on cookery, the majority of which are now in private collections. The arrival of television gave us TV cookery programs and the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Beer Herb Bread recipe.
