Author Topic: Ep 67: Choosing between MRE’s or Rice and Beans (Read 13352 times)

BigDanInTX · « **on:** October 06, 2008, 09:21:22 AM »

Anyone else out there bake bread this weekend?

On Saturday, I had my wife pick up the fixin's for a loaf, but all she could find were those mini loaf pans. Still, mixed it up, filled up the pans, baked, buttered, and ate. Tasted good, but was a bit brittle. On Sunday, we swung by Target and I picked up two real loaf pans and a sifter. Results were MUCH improved. I did add more beer (closer to 20 oz) which gave the batter a really good consistency. Once baked, this loaf was right on. I did add an extra half cup of sugar and the wife liked it much better. She bought a White-Wheat flour which was very good. It is white in color and "fluffiness" (if you will), but has the whole wheat nutritional characteristics.

She says I'm baking bread for special events from now on. ;-]

Plus, she asked me why the wild hare up my butt to bake bread... Talked about the show and how it was essentially a focus on cooking from scratch materials to save money. She seemed to get it, so she may be coming around. =-]

archer · « **Reply #1 on:** October 06, 2008, 11:47:16 AM »

I made the beer bread also. I used 14 oz of Sapporo beer. I sifted the flour and only used 1/4 cup of butter on the top. Turned out nice. I brought it into work and so far 3 people have asked for the recipe. This one is a keeper. Hmm, you added more sugar? How did it taste? What beer did you use?

I bake most of the bread at home using my bread machine (bought off of Craigslist used). I am getting more into making bread by hand so I know how to do it if/when power goes out. I just need to get a dutch oven I can experiment with...

BigDanInTX · « **Reply #2 on:** October 06, 2008, 11:51:48 AM »

I only added an extra ¼ cup (½ cup total). To me, the bread still tastes a little salty. I'm not used to baking powder, so I don't know if that's what I'm actually tasting or not. The second batch also used a little less salt. I'm wondering how it would turn out with just a little salt or none at all.

When I drink beer, it's usually wiped out, so the only beer I had available was the wife's Coors Light... I have a 40 of Arrogant Bastard Ale, but I don't think I'm ready for something so bold in there...yet... =-D

archer · « **Reply #3 on:** October 06, 2008, 01:11:12 PM »

Arrogant Bastard in a beer bread??? Oh man, that would make the bread so strong it would walk out of the oven on it's own.
The salt also might control the raising of the bread, so you might get a taller loaf w/o it. I know that in a yeast bread the salt keeps the yeast from going to crazy.

BigDanInTX · « **Reply #4 on:** October 06, 2008, 01:26:11 PM »

LMAO @ Walking!! Yeah, I save the AB Ale for when I'm in that special kind of mood. Plus, it being a 40, I really have to commit to drinking it. ;-]

I can definitely do with more rise on my bread. I have about ¾" remaining at this point in my pan after it's done. I think I'll go for a ¼ teaspoon instead of a half next time. The sugar didn't really make it "sweet", more like a normal loaf.

Doc Savage · « **Reply #5 on:** October 06, 2008, 05:37:25 PM »

My 7 year old and I made the bread. He had fun and it was a big hit with Mom.

archer · « **Reply #6 on:** October 06, 2008, 06:03:22 PM »

Quote from: BigDanInTX on October 06, 2008, 01:26:11 PM

LMAO @ Walking!! Yeah, I save the AB Ale for when I'm in that special kind of mood. Plus, it being a 40, I really have to commit to drinking it. ;-]

40 oz of AB is a serious commitment... Usually I have to split that between myself and my brother. I'm not quite bastard enough to drink the full thing...

archer · « **Reply #7 on:** October 06, 2008, 06:04:18 PM »

Let me know how it goes when you reduce the salt.

Eirchild · « **Reply #8 on:** October 07, 2008, 03:47:30 PM »

Being n adventuresome independant sort, I tried it with all whole wheat, Black and Tan beer and some rosemary in it. The whole wheat made it probably 2/3rds of what the height should be, so I and going to try it again with Pale Ale and Whole wheat pastry flour and white flour. The rosemary bread was tasty and a little more strong on the beer taste (I have had beer bread before). Probably best for those who like it intense. Was good with cream cheese on it and it made a nice chicken sandwich too.

BigDanInTX · « **Reply #9 on:** October 08, 2008, 01:01:04 PM »

Okay, last night during the debate, I decided I'd do a new batch. I used 3 cups flour, 1 tsp baking powder, 1/4 tsp (close guess) salt, 1 cup sugar, 1 cup sour cream, about 16-18 oz beer (hard to measure...poured 12oz bottle in and then topped off as needed for proper consistency). Because this mix was more moist with the sour cream in it, I needed to bake it for longer, so it was in for about 75 minutes.

This is definitely a breakfast bread!! It rose well, was EXTREMELY moist (but not doughy). Great flavor and definitely sweet without it being like a pound cake sweetness. I need to try another brand of beer (and since I have to buy more now, since wife is now OUT of beer), I think I'll try something new for next time. =-]

archer · « **Reply #10 on:** October 08, 2008, 05:44:15 PM »

Sour cream? Interesting idea. And still with Coors? Going to try a decent beer next time? I'll have to give this a go, see how it tastes. Thanks for posting the test results.

BigDanInTX · « **Reply #11 on:** October 08, 2008, 07:36:24 PM »

I forgot...I also added vanilla powder to the mix and sprinkled some on top after it was in the pan. Wife said it tasted a little funny and we determined it was the vanilla powder. Has a slight aftertaste. She suggested actual vanilla extract instead and I agree. =-]

My sons both demanded dessert tonight. Swung the bread by them to see what they thought. 3yo loved it, 6yo wasn't so impressed. He ate about ¼ of a slice, while the 3yo ate the full half slice.

I think the 6yo has had too much in the way of sweets, so the subtle sweetness of the bread wasn't as appealing.

BigDanInTX · « **Reply #12 on:** October 17, 2008, 10:47:10 AM »

Made two new loaves this week.

I've been learning to make my batter less moist to keep it less doughy, so I've been adding less beer than I did the first several batches. It should kind of ooze into the pan, not actually pour in. Otherwise, after the hour's up, it's still doughy in the middle.

First loaf was garlic and cheddar. Followed basic recipe, but added 12 chopped cloves of garlic, a handful of cheddar cheese, and a little bit more on top once it was in the pan. My wife, who has been sick of bread couldn't get enough of this one!

Second was a play on the sour cream bread. Basically, just base recipe, but 1½ cups sugar, 1 Tbsp Vanilla Extract, 1 Tbsp Almond Extract, ¼ cup cinnamon. This thing is AWESOME! Still not cake-sweet, but it's very pleasant to the pallet. =-]

archer · « **Reply #13 on:** October 17, 2008, 11:28:29 AM »

12 cloves of garlic?

Guess you like your garlic, no vampires in your neighborhood! My wife liked my 2nd loaf that had 1 cup of sugar. I'll try a few more loaves this weekend. Shall we copy this thread to the recipe section? At least part of it?

BigDanInTX · « **Reply #14 on:** October 21, 2008, 03:31:43 PM »

ACK...okay...

Not 12 cloves, but 12 of those pieces. LMAO.

archer · « **Reply #15 on:** October 21, 2008, 04:08:39 PM »

12 cloves is correct. A whole garlic is a bulb. 12 cloves is still a lot of garlic, about 2 bulbs worth?

BigDanInTX · « **Reply #16 on:** October 21, 2008, 09:16:11 PM »

Ahhhh, okay. We do love our garlic, though. =-]

archer · « **Reply #17 on:** October 21, 2008, 09:28:54 PM »

I would guess so. I'm glad BOTH of you like garlic that much.... You'd love the Gilroy Garlic Festival. They have all types of garlic food, even garlic beer and garlic ice cream. I like garlic also. but maybe not that much...

AuburnFootball · « **Reply #18 on:** October 23, 2008, 09:50:27 PM »

Tonight I made my first loaf of beer bread and I have to say it turned out better than I had expected. I kinda figured it would take some trial and error to get something edible, but from the first loaf, it is quite tasty.

I followed the recipe pretty close, with nothing intentionally changed. The beer I used is the Sam Adams Cherry Wheat. Very nice flavor in the bread. I think if I add some nuts to the bread it will be perfect for the holidays! A light spread of honey butter on top makes the perfect after-dinner snack.

archer · « **Reply #19 on:** October 23, 2008, 11:31:31 PM »

Cherry wheat??? hmm, now I have another excuse to buy more beer...

DeltaEchoVictor · « **Reply #20 on:** October 24, 2008, 02:24:51 AM »

Quote from: Archer on October 23, 2008, 11:31:31 PM

Cherry wheat??? hmm, now I have another excuse to buy more beer...

Like there needs to be an excuse for buying more beer, beyond.....beer.

Oh & my wife informed me that we'll be making beer bread this weekend. I'm wondering how Sam Adams Cream Stout is going to make the bread taste.

**ETA**
Why in the hell isn't this called the beer bread thread?

AuburnFootball · « **Reply #21 on:** October 24, 2008, 06:33:45 AM »

Quote from: Archer on October 23, 2008, 11:31:31 PM

Cherry wheat??? hmm, now I have another excuse to buy more beer...

LOL! My wife wanted to know if I could learn how to make that kind of BEER so I could later make that kind of BREAD if the SHTF...

archer · « **Reply #22 on:** October 24, 2008, 12:16:04 PM »

We need to rename it to the beer bread thread and then move it to recipes...
Hmm, to make cherry wheat, prob just need to add cherry juice after the initial fermentation. I've not brewed beer so not quite sure.

BigDanInTX · « **Reply #23 on:** October 28, 2008, 11:53:53 AM »

LOL, b/c it was in direct response to the show. ;-]

ModernSurvival · « **Reply #24 on:** October 28, 2008, 03:31:37 PM »

Cherry wheat would be pretty easy to make for 5 gallons try (I won't explain the full how to brew process)

6-9 lbs of wheat malt extract depending on how much body you want
1/4 lbs of caramel malt
1/4 lbs of honey malt
1 oz of Hallertauer Hersbrucker Hops about 4% adjust accordingly
1 oz of quality liquid wheat beer ale yeast

That makes a great German wheat leaning a bit dark but still nice and light.

Now add either add

Cherry juice
Cherry concentrate
Whole cherries

This needs to be BEFORE primary fermentation.

The key with juice or whole fruit is to add it when the wert is still very hot but not above about 160 degrees, this will pasteurize it with out setting the pectin and making your beer suck!

Fruit beers are awesome let me bump one off you guys and get you thinking use any nice stout recipe and add RASPBERRIES! You can do it by the same method for cherries above. Guys this is amazing! Charlie Papazian (the home brewer of all home brewers) called it in one of his books, "liquid sex in a bottle" I won't go that far but it is better then chocolate cake in my opinion.

May be I should do a homebrewing show?

archer · « **Reply #25 on:** October 28, 2008, 03:36:47 PM »

A homebrewing show would be excellent! I've had raspberry mead/cyser recently from my local meadery/brewery and love it! But I've always heard that chocolate mead is 'liquid sex'. You just have to age it for at least a year to get the 'magic' working. Before a year aging, do not get near it.
A recipe:
http://www.brewboard.com/index.php?showtopic=70826

fritz_monroe · « **Reply #26 on:** January 31, 2009, 06:47:23 PM »

I just listened to this episode and made a batch of the bread. I liked it, but my wife didn't care for it. I used a bottle of my homebrew, and I think the beer taste was too strong for her. Maybe I need to make it with something more like Bud. I think I'll try this recipe with a bottle of some soda next time. I've had beer bread made with Sprite and it was really good. Maybe I'll try that. Of course after the SHTF, I doubt I'll have any sprite on hand.

BigDanInTX · « **Reply #27 on:** January 31, 2009, 08:09:06 PM »

I had envisioned Blueberry Wheat, myself... =-]

archer · « **Reply #28 on:** February 01, 2009, 11:36:21 PM »

Quote from: BigDanInTX on January 31, 2009, 08:09:06 PM

I had envisioned Blueberry Wheat, myself... =-]

Oh that sounds good BigDan!!!

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Author Topic: Ep 67: Choosing between MRE’s or Rice and Beans (Read 13352 times)