Friday, March 16, 2007
Happy St. Patrick's Day!
St. Paddy’s Day Rye
The All-New Ultimate Bread Machine Cookbook Copyright 1999
¾ cup dark beer I used non-alcoholic beer
2 tablespoons unsalted butter
1 teaspoon salt
3 tablespoons molasses
¼ cup sauerkraut, drained
½ teaspoon caraway seeds
2 teaspoons dried dillweed
2 cups bread flour
1 cup medium or stone-ground rye flour
2 ¼ teaspoons dry yeast
1. All ingredients must be at room temperature. Liquid ingredients should be approximately 80 degrees F. Cut butter into small cubes. Add ingredients in the order specified in your bread machine owner’s manual. Do not use delay bake function.
2. Select basic or whole-wheat cycle and normal or medium crust.
3. Remove baked loaf from pan at the end of the baking cycle and cool on a wire rack at least one hour before slicing.
I made the dough in my bread machine and baked it off in the oven.
This will be quick - there's a storm a brewin'.
I made this bread last weekend and threw it in the freezer. I'm hoping to make some grilled Reubens tomorrow for St. Patrick's Day. I bought a low-sodium corned beef but I don't want to make the traditional corned beef and cabbage dinner. That is one meal that I love but it doesn't love me back.
So I just had a taste of this and it was pretty good but not really a bread that's great completely naked. It would have been better if I had used a good dark beer but I decided to use up some non-alcoholic beer left over from a family party. I can't drink that stuff straight and it was taking up space in my refrigerator.
That's it for today. Have a nice weekend.