New Brunswick Craft Brewers Association
Beer Recipes and Food => Food => Topic started by: Dave Savoie on November 10, 2011, 02:47:26 PM
-
1.5 Cups White bread flour
1 Cup Multigrain flour
1/2 Cup of Caramunich III grain (prior to pulverizing it in a coffee bean grinder)
1/4 cup brown sugar
1 TSP salt
1 TSP Vegetable oil (may need slightly more)
1 1/4 cup of luke warm water
1 pack of instant yeast
Mix all ingredients together including the yeast just make sure your salt is stirred in before adding yeast
once all is combined add water gradually once about 1/2 the water is added add your oil mix well
proceed to add remaining water kneed this for at least 10 min as you need to align the gluten strands once you have kneeded for 10 min place in an oiled bowl and cover with plastic wrap at this point start to pre heat your oven at 350F place this bowl on top of your stove to proof (not on the burner that has a vent hole in the center between burners) once it doubles in size punch down form it to what ever shape loaf you want let rise again to double the size and bake for 25-35 min should sound hollow
If you like crunchy crust add a pie plate with water in it to your oven while preheating it and leave in during the baking of the bread
Caramunich Bread is on the left !!!
(http://a6.sphotos.ak.fbcdn.net/hphotos-ak-snc7/377898_2634776591447_1316415634_33040049_1962900150_n.jpg)
-
What yeast are you using in the bread? did you do a starter? what point did you pitch?
-
lol Instant yeast requires no starter :P
-
Your breads gona suck without the essential starter :lol:
-
Based on the taste of this bread Id say it would be great with some smoked meat Dijon and Saurkraut !!! and some Extra old White Cheddar
-
Yeah I did that beer-grain bread the other week and it goes damn well with cheese, although I ended up just eating a large chunk of the loaf on its own.
Try not bothering with such a vigorous grind - adds a nice grainy texture, but I guess that's down to taste.