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Granny White
Beer Bread
Makes 16 Servings
1
1
1
2
1
package active dry yeast
/4 C warm water (105−115)
t. granulated sugar
1/4 C all−purpose unbleached flour (reserve 2 T)
3/4 C cake flour
1
2
1
1/4 C warm beer (105−115)
t salt
T cornmeal
In small bowl, sprinkle yeast over warm water. Stir in sugar and
set aside about 10 minutes or until foamy.
In work bowl of food processor fitted with steel blade, combine
the folours, half the beer, the yeast mixture and salt. Pulse on
and off 4 times. Add the remaining beer and process 8 seconds to
form an elastic spongy wet dough.
Spray a large glass or ceramic bowl with nonstick cooking spray.
Place dough in bowl, turning to coat all sides. Cover and place in
a warm, draft−free place to rise until doubled in bulk, about 1
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