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
Written cooking instructions as an idea can be observed far back into history, in fact as far back into recorded history as early Egypt, and quite possibly further than that. Interesting though that is, sadly, these old records were just very basic hieroglyphic recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered so far, according to experts in ancient history are some ancient tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated and blissful. Continuing our culinary historical journey, we find a couple of books which appeared in the fourteenth century : a book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the spicy food that is served today, but instead accounts of the types of meals cooked for the rich people of the period. Over the succeeding few hundred years, the powerful and rich houses strove to serve the most exotic meals, and because of this the best chefs and their collection of recipes increased in prestige. However, it was during the nineteenth century that fine cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, testing, and recording the recipes that were being prepared for the better households. The TV revolution gave us TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, allowing us all to search through thousands of recipes just like those on this recipe site. |
We hope you enjoy this Beer Herb Bread recipe.
