Tuesday, May 17, 2005

guinness stout bread

½ cup Guinness stout, flat & at room temp.
3 tbs maple syrup (not pancake syrup)
1 large egg
½ cup water
4 tbs powdered milk
2 cups all-purpose flour
1 cup rolled oats (quick cooking)
½ cup cornmeal
1 ½ tsp salt
1 tbs yeast

This recipe is intended for use in a bread-maker, following the manufacturer’s directions. However, for a better loaf, use the dough setting on your machine. When the cycle is complete, turn out dough onto a floured surface and knead a few times. Roll dough into a square the width of a loaf pan, then roll up into a loaf. Place loaf, seam-side down, into a buttered and floured loaf pan. With a sharp knife or razor blade, cut two diagonal slits in top of dough. Cover with a clean kitchen towel and place in a warm, draft-free place to rise for about 45 minutes.

In a 400-degree oven, bake bread for 50 minutes to an hour. (Reduce heat to 375-degrees if the bread seems to be browning too quickly.) Remove from pan and place loaf on a rack to cool. (Bread is done baking if it sounds hollow when tapped on the bottom.)

Cenosillicaphobia: The fear of an empty glass.

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