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Tuesday, September 13, 2016

Doppelbock Bread






Mark Bittman  
  Time 1 to 1 1/4 hours 
 Yield 1 loaf (8 to 12 servings) 

This is a basic quick bread with whole-wheat flour and a little cornmeal. I love both the ridiculously easy method (stir, pour, bake) and the finished loaf’s tender crumb and warm, yeasty flavor. (Yeast bread with no yeast. Interesting.)

Featured in: Doppelbock Bread.

Ingredients
3 tablespoons olive oil or melted butter, plus more for greasing the pan
1 ½ cups all-purpose flour
1 cup whole-wheat flour
½ cup cornmeal
1 tablespoon baking powder
1 tablespoon sugar
1 ½ teaspoons salt
1 12-ounce bottle Spaten Optimator, or another beer in the doppelbock style or use Samuel Smith or another English brown ale

Preparation
1. Heat the oven to 350. Grease a 9-by-5-inch loaf pan with a little oil or butter. Whisk together the flours, cornmeal, baking powder, sugar and salt. Add the oil or butter and beer, and stir just until everything is combined.
2. Pour into the loaf pan and bake until the loaf is nicely browned and a toothpick inserted into the center of the loaf comes out clean, 45 to 60 minutes. Cool on a rack for 15 minutes before removing from the pan and serving.

Nutritional analysis per serving (10 servings)
194 calories; 4 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 31 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 4 grams protein; 460 milligrams sodium

http://cooking.nytimes.com/recipes/1013806-doppelbock-bread


 

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