| >> "... beer in the ingredients, so there was no knead to need."
The beer in 877.1 is a flavored alternative to water in a chemically
risen quick bread. To reserve the leavening to expand the dough
during baking, such breads are rarely kneaded. Kneading is something
one does to develop the gluten --- usually in a yeast bread, sometimes
in a steam risen bread. There are yeast breads with beer, and yeast
breads that are not kneaded (called batter breads). If you want
a yeast & beer recipe, I can try to find one for you. If quick
preparation is important, the recipe of 877.1 should meet the need.
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| The original of this note omitted an ingredient, caraway seeds.
This correction/update includes comments on a second batch.
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-< Ojakangas has a sweet rye winner >-
First, some references for breads made with beer:
Beard, J "Beard on Bread",
Finnish rye, pg 78, yeast, knead
Spiced rye, pg 112, yeast, knead
Joy of Cooking, fritter batter, pg 243
Ojakangas, B "Great Whole Grain Breads",
Beer-batter rye, pg 39, yeast, no-knead
Casella, D "The New Book of Breads",
bread similar to 877.5, pg 64, no yeast, no-knead
ordinary double rise, pg 55, yeast, knead
I just made Ojakangas's Beer-batter rye. Very simple (for a yeast
bread, but not nearly as simple or as quick as the recipe of
877.1 / 877.5). Try this (my actuals in parentheses).
In a sauce pan, warm to a temperature between 120 and 130 a can of beer
(Heineken, minus one swig), two tablespoons of vegetable oil (olive
oil), and two tablespoons of molasses. In a bowl, stir together the
dry ingredients: one cup of flour (bread flour), 3/4 cup of dark rye
flour (medium rye; didn't have dark), one tablespoon of caraway seeds,
one teaspoon of salt, and one package of active dry yeast. Dump in the
warm liquid and beat at low speed for a few minutes. Add another cup
of the white flour and stir until blended. Dump this batter into a
greased, 1 1/2 quart casserole dish, cover, and let it rise in a warm
(80 to 90) place until almost doubled in bulk, perhaps 45 minutes.
Preheat the oven to 350 and bake about 30 minutes until a toothpick
stuck in the center comes out clean. Cool in the dish for 10 minutes
and then cool on a wire rack.
The result is a delicious sweet rye. The texture is like an English
muffin, riddled with holes like other batter breads I have made; it
isn't smooth like a long-rise bread. Although the toothpick came
clean, the bread isn't quite done; I should have let it bake for 40
minutes. [It smelled too good to wait. ;-)] The crust split around the
side from a 50% spring, so I should have slashed the top before baking.
Ahhh, Betty just asked for a second slice --- it passed the critical
test. This recipe goes into the index file.
[This morning I made a second batch, with water instead of beer and
with the quick rise yeast instead of the standard dry yeast. I'm not
sure I could detect a difference in flavor; the flavor of the second
seemed to be the same as the memory of the first. This second loaf did
rise nicely. Both loaves were *very* moist. The baking time for this
second loaf was about 45 minutes. Slashing the top didn't do any good;
the dough is so soft the slash heals. In summary, with or without beer,
this is a good bread for baking on short notice; it won't put sourdough
rye out of business.]
The quick bread in the book by Casella is almost identical to that in
877.1/877.5; for the same flour Casella uses two tablespoons of sugar
instead of three and a lot more butter, 1/2 cup (8 T) instead of three
tablespoons. Casella says to let the bread rest for ten minutes then
bake at 375 for 50 minutes to an hour or to fill muffin tins and bake
at 400 for 20 minutes for rolls. I may try Linda Gohn's recipe.
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