Subj : BH^G 1777
To   : ALL
From : DAVE DRUM
Date : Wed Feb 10 2021 17:00:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Garlic & Stout Bread
 Categories: Breads, Beer, Vegetables
      Yield: 16 Servings
 
      1 c  Stout or other dark beer
    1/2 c  Bread flour
      2 ts Active yeast
      1 ts Brown sugar
      1 tb Shortening
      1 tb Bottled minced roasted
           - garlic
  1 1/2 c  Bread flour
      1 c  Whole wheat flour
      2 tb Brown sugar
      1 tb Gluten flour
    3/4 ts Salt
           Yellow cornmeal
 
  To make the starter: In a medium bowl stir together the
  beer, the 1/2 cup bread flour, the yeast, and the 1
  teaspoon brown sugar. Cover with plastic wrap. Let stand
  at room temperature for 12 to 24 hours, stirring 2 or 3
  times.
  
  To finish the bread: Add the starter mixture and the next
  7 ingredients to a 1-1/2- or 2-pound bread machine
  according to the manufacturer's directions. Select the
  dough cycle. When cycle is complete, remove dough. Punch
  down. Cover; let rest 10 minutes.
  
  On a lightly floured surface, shape the dough into a ball.
  Place on a lightly greased baking sheet sprinkled with
  cornmeal. Flatten slightly to a 7-inch round loaf. Using a
  sharp knife, make several cuts 1/4 inch deep across the
  top of loaf.
  
  Cover and let rise in a warm place for 30 to 40 minutes or
  until nearly double. Bake in a 400ºF/205ºC oven about 25
  minutes or until bread sounds hollow when lightly tapped.
  Remove from baking sheet; cool on a wire rack.
  
  Makes 16 servings.
  
  Note: If you wish to achieve the ring pattern and beehive
  shape of the bread in the picture, use a coiled wooden
  dough-rising basket, available in bakers' catalogs.
  
  Better Homes & Gardens | September 2013
  
  MM Format by Dave Drum - 22 September 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Maybe oysters make themselves tasty because they're altruistic.
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