Wednesday, January 20, 2010

olive and herb beer bread

recipe from i’m not going to post the whole thing, but i do have a few amendments specific to the bread i’ve made:

-i use 1 ½ cups of wheat flour and 1 ½ cups of oat flour
-i warm the beer to room temperature before mixing it in, and i typically only use about 10oz rather than 12oz
-instead of all the herbs she uses, i just put a bit of thyme and some rosemary
-as a topping, i use rolled oats and olive oil instead of vegan butter
-i haven’t tried these ideas yet, but i think this would make a wonderful cinnamon raisin bread, or lemon poppyseed bread.

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