Cycling and bicycle discussion forums. 
   Click here to join our community Log in to access your Control Panel  


Go Back   > >

Foo Off-Topic chit chat with no general subject.

User Tag List

Reply
 
Thread Tools Search this Thread
Old 02-01-11, 07:53 AM   #1
HandsomeRyan
Pants are for suckaz
Thread Starter
 
HandsomeRyan's Avatar
 
Join Date: Mar 2007
Location: Mt. Airy, MD
Bikes: Hardtail MTB, Fixed gear, and Commuter bike
Posts: 2,578
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Bread Thread!

This thread is like the penny tray at your neighborhood 7-11...

Have a bread recipe,
leave a bread recipe,
need a bread recipe,
take a bread recipe.

After brewing another 10 gallon double batch of Graff (a type of malted, hopped, hard cider) I decided I needed to explore options besides just drinking it all. This led me to some searching for other cider products and the baking of:

Cider Bread

1 bottle of Graff (hard cider)
2 Tbsp softened butter
3 cups bread flour
1/4 cup brown sugar
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
2 tsp dry active yeast

Let's Bake:

1. Put all ingredients in bread machine according to manufacturer's instructions and set for dough cycle (Generally: wets, fats, flours, other dry items, yeast)

2. When dough cycle ends, put dough in well-greased loaf pan and punch down.

3. Cover dough and let rise for ~30 minutes. Meanwhile, preheat oven to 350F

4. Bake bread for about 40 minutes. Cover loosely with foil after 30 minutes if browning too much.

5. Remove bread from pan and cool completely on a wire rack

After making a loaf of this bread I have to say that drinking it may become only my second favorite thing to do with my home brewed cider. The apple taste is subtle but certainly there. This bread is sweet enough for breakfast but neutral enough to be served with a savory meal as well. I haven't tried yet but I believe some mind-blowingly good french toast could also be produced from this loaf.

FAQ's:

Q: But I don't have a bottle of your homemade hard cider?!
A: If you are local, you are welcome to stop by and I'll give you a bottle. Otherwise you can use commercial hard cider such as Hornsby or Woodchuck or you can just use plain old [non-hard] apple cider from the grocery store [be sure it is unsulfited as sulfites will kill the bread yeast]. A bottle = 12oz.

Q: What if I don't own a bread machine?
A: Buy one! I got my bread machine in like-new condition for $10 off craigslist but I know there is always a pile of them at the local thrift store too. For $10 the bread maker has already paid for itself after only a few 'specialty loaves' that would cost $3-5 at the store. You can also knead the dough by hand but you'll have to look up further instructions for that yourself.

Q: What should I grease the pan with?
A: I used a Pampered Chef stoneware bread pan with a light spray of PAM. Bread popped right out with no problems.
HandsomeRyan is offline   Reply With Quote
Old 02-01-11, 10:29 AM   #2
DGozinya
Senior Member
 
DGozinya's Avatar
 
Join Date: Nov 2010
Location: Chicago, IL
Bikes:
Posts: 373
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Nice, will have to try the cider bread. Here's a veggie bread I made yesterday. I didn't use V8, as I didn't have any, but used 1 tlbs of tomato paste dissolved in water. Also used roaster red peppers for a richer taste. Worked fine.

Red Pepper Bread From Your Bread Maker
cup warm water
cup tomato or V8 juice
2 cups flour (bread flour is best if you have it)
cup whole wheat flour (whole wheat pastry flour will give this a lighter texture)
1 teaspoons salt
1 tablespoons butter or margarine
2 tablespoons molasses
cup minced red bell pepper
1 teaspoons dried tarragon
1 teaspoons dry active yeast

Place all ingredients in bread pan, select light crust setting and press start. When bread is finished baking take bread out and place on cake rack to cool and allow 1 hour before slicing. If you would like to turn this into a mini meal or snack just melt cheese on top of a slice and savor a tasty treat.
DGozinya is offline   Reply With Quote
Old 02-01-11, 12:14 PM   #3
20grit
Curmudgeon in Training
 
20grit's Avatar
 
Join Date: May 2009
Location: Rural Retreat, VA
Bikes: 1974 Gazelle Champion Mondial, 2010 Cannondale Trail SL, 1988 Peugeot Nice, 1992ish Stumpjumper Comp,1990's Schwinn Moab
Posts: 1,934
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
fingers crossed for someone from germany/switzerland showing up with a Laugenbrot recipe
20grit is offline   Reply With Quote
Old 02-02-11, 02:55 PM   #4
monogodo
NFL Owner
 
monogodo's Avatar
 
Join Date: Sep 2004
Location: Irving Heritage District
Bikes: 7-Eleven Eddy Merckx, Vitus Futural, Catamount FRS, Colnago SL, SS MTB
Posts: 1,489
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 4 Post(s)
This has never steered me wrong:


Ingredients

1 (12 fluid ounce) can or bottle beer
3 cups self-rising flour
3 tablespoons white sugar

Directions

1. 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.
2. 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.

I've made it with lots of different beers, the most recent batch was made with a can of Old Chub Scottish Ale.
monogodo is offline   Reply With Quote
Reply


Thread Tools Search this Thread
Search this Thread:

Advanced Search

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off



All times are GMT -6. The time now is 03:42 AM.