Countrybeerbread Recipes

BEER BREAD I

Steps:

• In a large bowl, mix together the sugar and flour. Add beer and continue to mix, first using a wooden spoon, then your hands. Batter will be sticky. Pour into a 9 x 5 inch greased loaf pan.
• Bake at 350 degrees F (175 degrees ) for 50 for 60 minutes. The top will be crunchy, and the insides will be soft. Serve topped with butter or cheese spread.

COUNTRY BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, ginger, eggs and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into six pieces. Shape each into a 12-in. rope. Braid three ropes; pinch ends to seal and tuck under. Repeat with remaining dough. , Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Beat remaining egg; brush over dough. Sprinkle with sesame seeds. Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.

WINE COUNTRY FRENCH TOAST

Steps:

• For the roasted grapes: Preheat the oven to 325 degrees F. In a bowl, combine the sliced grapes, grapeseed oil, rosemary and salt. Mix to coat the grapes evenly. Scatter the grapes on a sheet pan or in a large skillet and roast in the oven, 15 to 20 minutes. They should not be shriveled up, just plump and juicy.
• For the syrup: In the meantime, in a stainless steel saucepan, add the wine and rosemary sprig. Simmer on medium-low heat until reduced by half, 15 to 20 minutes. Remove the rosemary, add the syrup, turn off the heat and let rest. (This can be done ahead of time)
• For the egg wash: In a bowl or casserole dish large enough to fit the bread flatly on the surface, beat the eggs, milk, sugar, cinnamon and vanilla. Beat until all the ingredients are well combined.
• For the French toast: Heat a large nonstick or cast-iron skillet to medium-high. Dip the bread in egg wash on both sides, allowing the egg wash to soak in but not over saturate the bread. Add the butter to the skillet and let melt. Place the bread in the skillet and let brown, about 3 minutes. Flip the bread over and place some brie on the cooked side of 1 slice of bread. Allow the cheese to soften while the second side cooks to golden brown. Turn off the heat and sandwich the 2 slices together. Cut the bread on a diagonal and plate. Top with roasted grapes and drizzle with pinot noir syrup.

COUNTRY BREAD

Steps:

• The day before making the bread or early in the day, make the poolish (or biga) by placing 8 ounces of the flour, 7 ounces of room temperature water and the yeast in a large bowl and mixing it well with a wooden spoon. Cover the bowl with a kitchen towel and let it stand for 2 to 3 hours at room temperature or in the refrigerator overnight. The poolish should double in volume.
• Add 1 pound of the flour and 12 ounces of room temperature water to the poolish and mix together well with your hands. It will be very sticky. Cover the bowl with the kitchen towel and let rest for 30 minutes.
• Sprinkle the salt over the surface of the dough and then fold the dough onto itself several times until the salt is incorporated. Cover the bowl with the kitchen towel and let the dough rest for 1 hour.
• Cover your hands with flour and sprinkle flour around the outside edge of the dough. Fold the dough onto itself 6 to 8 times. Cover the bowl with the kitchen towel and let rest for 1 hour.
• Fold the dough onto itself 6 to 8 times, dust a board generously with flour and pour the dough out onto the board.
• Divide the dough into two equal parts and turn and form each part into a ball, stretching the dough to form a smooth top. Sprinkle flour heavily in 2 separate bowls (there should be enough flour to keep the dough from sticking) and turn each ball of dough upside down into a bowl. Sprinkle the top of each ball with flour, cover each bowl with a kitchen towel and let it rise until doubled in size, about 45 to 60 minutes.
• Preheat an oven to 500 degrees F and line 2 sheet pans with parchment paper.
• Turn each ball of dough bottom-side up onto its own sheet pan and use a knife or razor blade to score a tic-tac-toe design on the top of each loaf.
• Place the loaves in the oven, immediately lower the temperature to 450 degrees F and bake for 30 minutes. (Do not open the oven door!) The loaves are done when they are golden brown and make a hollow sound when tapped on the bottom. Cool the loaves on a baking rack.

CHEESY BEER BREAD

Steps:

• Heat the oven to 375 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.
• In a large bowl, whisk the flour, brown sugar, baking powder, salt and pepper to combine. Add the cubed butter and use your hands or a pastry cutter to work the butter into the flour until you have fine crumbs.
• Add the beer and mix until thoroughly combined. Fold in the shredded cheese. Transfer the batter into the prepared loaf pan and spread into an even layer.
• Brush about 1/3 of the melted butter over the surface of the loaf and transfer to the oven. Bake for 20 minutes, brush with more butter, then return to the oven for another 20 minutes. Brush with the remaining butter, and return to the oven until a toothpick inserted into the center comes out clean, another 20 to 30 minutes. (The internal temperature should read at least 200 degrees on a thermometer.)
• Cool the bread in the pan for 10 minutes, then run a small offset spatula around the edges and unmold. Cool at least 15 minutes before slicing and serving.

SWEET COUNTRY CORNBREAD

Steps:

• Heat oven to 400ºF. Grease bottom and side of round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches.
• Beat milk, butter and egg in large bowl. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour batter into pan.
• Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.

COUNTRY CORN BREAD

Steps:

• In a large bowl, combine the flour, cornmeal, sugar, baking soda and salt. Whisk together the egg, yogurt and oil. Stir into the dry ingredients just until combined., Transfer to an 8-in. square baking dish coated with cooking spray. Bake at 375° for 20-25 minutes or until top is lightly browned and a toothpick inserted in the center comes out clean. Serve warm.

EASY BBQ COUNTRY STYLE BEEF RIBS

Steps:

• prheat oven to 325
• heat a pan with the olive oil. season the beef with salt and pepper.
• sear the meat on all sides until are browned.
• place in a casserols dish and add a generous amount of BBQ sauce.
• cover with aluminum foil and bake in the over for 1-2 hours.

SWEET COUNTRY CORNBREAD (LIGHTER RECIPE)

Steps:

• Heat oven to 400°F. Grease bottom and side of round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches.
• Beat milk, margarine and egg product in large bowl. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour batter into pan.
• Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.