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Bread

Beer Bread Bowls

February 19, 2017 by rachelle 17 Comments

Beer Bread Bowls are an amazing vehicle to serve the most comforting foods in from homemade soups to dips for entertaining and sharing foods with friends.

Beer Bread Bowls are an amazing vehicle to serve the most comforting foods in from homemade soups to dips for entertaining and sharing foods with friends

I discovered about five years ago that baking bread from scratch is a huge outlet to manage my stress and anxiety.  It was an accidental discovery.  I happened to be at a local farmer’s market where someone was selling homemade bread and I was overcome with a desire to make my own. No joke.  I went to the grocery and bought about 14.765 bags of flour and loaded up my cart with yeast packets.  I came home and went to town.  I kneaded, and experimented, and stuffed loaves of bread with gorgonzola, jalapeno peppers, cheddar, rosemary, roasted garlic – you name it, I stuffed with it.  The list goes on and on.

Beer Bread Bowls are an amazing vehicle to serve the most comforting foods in from homemade soups to dips for entertaining and sharing foods with friends

I’m not sure what about baking bread is so magical.  Maybe it’s the very basic physical process of using my hands to knead dough for a while and then taking a break and walking away.  Maybe it’s being able to do something more physical by punching down the dough.  Then apologizing to my poor abused dough by massaging it some more and forming it into not so perfect circular balls to rise up again and be baked into some kind of bread.

Now it’s one of my happy places.  When life gets too complicated, I escape by baking bread.  That physical activity, yet mind numbing work helps me check out, if only for a short time, to forget about what is wrong with the world, or my life – even just for a little while.

We’ve had some troubles here lately with what I can really only describe as an ongoing family tragedy. I’m going to just keep hanging in there and baking bread while hoping for the best.

Beer Bread Bowls
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Beer Bread Bowls

Ingredients

  • 3/4 cup warm stout beer
  • 2 packets yeast
  • 1 cup milk
  • 3 tablespoons butter
  • 3 tablespoons sugar
  • 6 - 7 cups flour

Instructions

  1. Stir together beer and yeast until combined, set aside for 10 - 15 minutes
  2. Heat milk, butter, and sugar until warm, set aside until cooled slightly
  3. Transfer milk mixture to a large bowl, add beer and yeast mixture, then stir to combine
  4. Add flour one cup at a time and stir to combine until it's too stiff to stir then turn out onto a well floured clean surface
  5. Knead and add flour one cup at a time until dough is smooth and elastic and flour is incorporated
  6. Transfer to an well oiled or buttered bowl, cover with a clean linen towel, and let rise in a warm place for 60 - 90 minutes or until doubled in size
  7. Punch dough down
  8. Turn out onto a clean, well floured surface and knead another 5 - 7 minutes
  9. Divide evenly and form into balls the shape of bread bowls the size you want
  10. Transfer to a parchment lined baking sheet cover with a clean linen towel, and let rise in a warm place for another 30 minutes or until doubled in size
  11. Preheat oven to 350 and bake for 35 - 40 minutes or until golden brown

NOTES:

  1. I used a Black Mocha Stout from Highland Brewing in Asheville, NC
  2. The size you form your beer bread bowls will determine how long they need to bake
  3. I cut my dough in half, then cut each of those in half, and cut each of those in half, and ended up with 8 bread bowls

Beer Bread Bowls

Filed Under: Appetizers/Soups/Sides Tagged With: beer, beer bread, Bread, bread bowls, soup bread bowls

Jalapeno Pale Ale Skillet Cornbread

January 11, 2017 by rachelle 11 Comments

Jalapeno Pale Ale Skillet Cornbread is flavored uniquely with a jalapeno pale ale beer for an adult upgrade to a classic skillet buttermilk cornbread.

 

I confess.

Jalapeno Pale Ale Skillet Cornbread is flavored uniquely with a jalapeno pale ale beer for an adult upgrade to a classic skillet buttermilk cornbread.

I’m not a fan of the jalapeno.  I just do not like spicy or bitter and they taste like both to me. I am, however, a fan of this Jalapeno Pale Ale from Birdsong Brewing.  And, really – who doesn’t love some skillet cornbread?

Jalapeno Pale Ale Skillet Cornbread is flavored uniquely with a jalapeno pale ale beer for an adult upgrade to a classic skillet buttermilk cornbread.

Cornbread is definitely not something we have on the regular around here, but when we do it’s a welcome favorite splurge. I make it as a side to everything from a Low Country Boil (similar to a Clam Bake if you’re from the northeast) to a big ole pot of pinto beans simmered all day with some leftover ribs or a big slab of bacon.

Jalapeno Pale Ale Skillet Cornbread is flavored uniquely with a jalapeno pale ale beer for an adult upgrade to a classic skillet buttermilk cornbread.

You can understand why this is not an everyday regular dish around here or we’d be living in expando-pants.

P.S. I grew those jalapenos in my garden – yay me!

Jalapeno Pale Ale Skillet Cornbread
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Jalapeno Pale Ale Skillet Cornbread

Ingredients

  • 1 1/2 cups yellow cornmeal
  • 1/2 cup flour
  • 1 tablespoon baking powder
  • 1 tablespoon baking soda
  • 3 tablespoons shortening
  • 1/2 cup buttermilk
  • 1 egg
  • 3 tablespoons honey
  • 1 cup beer

Instructions

  1. Preheat oven to 425
  2. Whisk together cornmeal, flour, baking powder, and baking soda
  3. In a separate bowl or measuring cup, mix together buttermilk, egg, and honey
  4. Add the buttermilk mixture to the dry ingredients
  5. Stir in the beer
  6. Add shortening to a cast iron skillet and transfer skillet to hot oven for 1 -2 minutes
  7. Remove skillet from oven - shortening should be melted
  8. Add batter to skillet - it will sizzle
  9. Return the skillet with the batter to the oven and bake 20 - 25 minutes or until golden brown - careful not to burn the bottom

NOTES:

  1. I used a Jalapeno Pale Ale from Birdsong Brewing here in Charlotte.  The flavor of the pepper is in there, but it’s mild and the beer is not spicy.  I haven’t tried this recipe with any of the other (hot) pepper beers I’ve seen, but if you use one that’s spicy, it’s likely to change the flavor profile of the cornbread.
  2. If you want a bit more jalapeno, spice, or texture in the cornbread, you can dice a couple of fresh jalapeno (serrano, habanero, ghost chili) peppers and mix into the batter before pouring it into the skillet.
  3. I don’t normally promote the use of shortening (Crisco, etc.), but I personally think it’s absolutely necessary here to get those crispy edges.

Jalapeno Pale Ale Skillet Cornbread

Filed Under: Appetizers/Soups/Sides Tagged With: beer, Bread, buttermilk cornbread, buttermilk skillet cornbread, cornbread, jalapeno, jalapeno beer, jalapeno cornbread, jalapeno pale ale, jalapeno pale ale cornbread, pale ale, skillet, skillet cornbread

Apple Bread Pudding Recipe

September 26, 2016 by rachelle 8 Comments

Apple Bread Pudding Recipe

Apple Bread Pudding Recipe

I’m sure you’ve noticed that this last week has been a rough one here in the Queen City, so I thought we could all use some comfort food.  I know I could.

Apple Bread Pudding Recipe

Pudding and bread are definitely two of my go to comfort foods, along with chocolate, potato chips, tater tots, cheese, and wine – does wine count?  Yes, I say it does!  In the non-food categories there are always my dear old friends over at at General Hospital, along with Dancing With The Stars, Steel Magnolias, and Fried Green Tomatoes to give my heart and spirits a lift.  And yes, I’m well aware that there are sad parts in Steel Magnolias, but I love that dang movie and it has a ton of comedy!

As usual, I digress.  I thought why not throw some pudding and bread together with all those apples occupying my counters and make some warm cinnamon-y apple bread pudding.  Bread pudding isn’t something I make very often, and whenever I do, I wonder why I don’t.  Other than the obvious waistline issues.  I actually made this recipe a couple of weeks ago when I was putting apples in everything, but today seemed like the right time to share it.

Apple Bread Pudding Recipe

Apple Bread Pudding Recipe

Apple Bread Pudding Recipe

Apple Bread Pudding Recipe

Apple Bread Pudding Recipe

Apple Bread Pudding Recipe

Cheers to some warm comfort food with the hopes that this week is better than last week and that my beautiful home can heal and maintain the greatness that this city of Charlotte truly is.

 

Apple Bread Pudding Recipe
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Apple Bread Pudding Recipe

Ingredients

  • 12 inch piece of French bread cut into 1 1/2 - 2 inch pieces
  • 5 small apples peeled, cored, and roughly chopped into 1/2 inch pieces
  • 2 cups whole milk
  • 5 eggs
  • 1/3 cups sugar
  • 1/2 teaspoon cinnamon
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 325
  2. Coat deep casserole dish with cooking spray
  3. Add bread and apples
  4. Whisk together milk, eggs, sugar, cinnamon, and vanilla
  5. Pour milk mixture over the top of the bread and apples
  6. Toss bread and apples with the milk mixture to coat
  7. Bake 60 65 minutes or until set

NOTES:

  1. This Apple Bread Pudding would also be delicious dressed up with some caramel or whiskey sauce.
  2. Feel free to substitute the types of apples (I used a combination of granny smith and gala because it’s what I had)
  3. Feel free to substitute another type of fruit instead of apples, such as peaches or pears because either of those would be amazing too.
Apple Bread Pudding Recipe

Apple Bread Pudding Recipe is a fall version of an ultimate comfort food with bread baked in a rich custard with cinnamon and apples nestled inside. | Beer Girl Cooks

Filed Under: Archives Tagged With: apple, apple bread pudding, Bread, bread pudding, comfort food, comfort food dessert, dessert, fall, pudding

Cheesy Pull Apart Garlic Bread Recipe

August 31, 2016 by rachelle 17 Comments

Cheesy Pull Apart Garlic Bread Recipe with 64 Football Tailgating Recipes

Cheesy Pull Apart Garlic Bread Recipe

Are you ready for some football?!?!?!!?!

Cheesy Pull Apart Garlic Bread Recipe

Football season is right around the corner y’all and I can’t tell you how excited I am!  And what comes with football?  Tailgating, of course!  To celebrate football season and all things tailgating, I’ve teamed up with a group of bloggers from all over the country that are huge football fans.  We are bringing you 64 tailgating recipes that will keep you in tailgating celebrations all season long while you cheer on your favorite teams.

Cheesy Pull Apart Garlic Bread RecipeCheesy Pull Apart Garlic Bread RecipeCheesy Pull Apart Garlic Bread RecipeCheesy Pull Apart Garlic Bread RecipeCheesy Pull Apart Garlic Bread RecipeCheesy Pull Apart Garlic Bread Recipe

My contribution is a classic must have for any football tailgating party – the cheesy pull apart garlic bread.  This is a fun and delicious appetizer guaranteed to win with any crowd.

Cheesy Pull Apart Garlic Bread Recipe

Be sure to scroll down past the recipe to see all the fantastic fun football tailgating recipes from around the country.  Be sure to click on the links and join the party!

Cheesy Pull Apart Garlic Bread Recipe
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Cheesy Pull Apart Garlic Bread Recipe

Ingredients

  • 1 large round or oblong loaf of crusty bread
  • 1 stick butter
  • 3 tablespoons minced garlic
  • 4 -5 cups shredded cheese - I used a combination of fontina smoked gouda, Swiss, and white sharp cheddar
  • 2 -3 tablespoons chives green onions, or parsley, chopped, optional

Instructions

  1. Preheat oven to 350
  2. Melt butter with garlic over low heat for a 2 -3 minutes
  3. Without cutting all the way through the bottom, slice bread long-wise and cross-wise making 1/2 inch squares across the top of the bread
  4. Pour melted butter and garlic over bread, making sure that it goes all down in between the cut squares as well as over the top
  5. Stuff shredded cheese down into the sides of all the cut squares - you may have to really jam it in there, but it's totally worth the effort - the more the better!
  6. Transfer to a baking sheet lined with parchment paper and bake for 15 - 20 minutes or until bread is golden and cheese is bubbly
  7. Garnish with chopped chives, green onions, and/or parsley if desired

Note: The instructions say to bake this bread in the oven, which is what I do when I take it to tailgating or any other party, then just warm it up on the grill.  You can also prepare it in advance (except the baking) and finish it on a grill over indirect heat – what you are going for is melted and bubbly cheese.

Note: Feel free to add any other ingredients right before baking, such as cooked bacon or sausage, chopped jalapeno or other peppers, pimento cheese, etc.  Obviously you would want to cook any raw meat before adding it to the bread then bake it.

Note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans — and we want to share our love for our teams, the game and the food that brings us all together on game day.

 

64 recipes for the perfect football tailgate! Check out everything from appetizer recipes, entree recipes, cocktail recipes, dessert recipes, side dish recipes and more to cheer on your team! #foodiefootballfans

64 recipes for the perfect football tailgate! Check out everything from appetizer recipes, entree recipes, cocktail recipes, dessert recipes, side dish recipes and more to cheer on your team! #foodiefootballfans

Spicy Mexican Cheese Dip by 2 Cookin Mamas
Salsa Verde by A Dish of Daily Life
Slow Cooker Sausage Corn Dip by A Joyfully Mad Kitchen
Sausage, Peppers + Onions Pigs in a Blanket by A Little Gathering
Grilled Jalapeno Poppers by A Mind Full Mom
Beer & Brats Bake by A Simpler Grace
Black Bottom Maple Pecan Pie Bars by An Oregon Cottage
Crispy Baked Buffalo Wings by And She Cooks
Blackberry BBQ Sticky Wings by Around My Family Table
Cheesy Pull Apart Garlic Bread by Beer Girl Cooks
Black Bean & Corn Salsa by Body Rebooted
Roasted Garlic BBQ Chicken Wings Recipe by Bread Booze Bacon
Smoky Jalapeno Poppers by Brunch-n-Bites
Loaded Sweet Potato Nachos by Bucket List Tummy
Deconstructed Smoked Chicken Chile Relleno by Cafe Terra
Chicken Spinach & Artichoke Dip French Bread by Cake ‘n Knife
Cuban Sandwich Quesadillas by Casa de Crews
Grilled Asparagus Spears by Celebrating Family
Sweet and Salty Blueberry Popcorn by Club Narwhal
Buffalo Chicken Poppers by Coffee Love Travel
Sea Bass Skewers + Blackbeard Cocktails by Culinary Adventures with Camilla
Buffalo Chicken Poppers by Dash of Herbs
Easy Chicken Roll Ups with Cream Cheese and Veggies by Family Food on the Table
Bottled Tailgate Cocktails by Feast + West
Smoked Brisket Texas Style by Foodal
Loaded Guacamole by foodbyjonister
Cincinnati Nachos by Foodtastic Mom
Cajun Red Beans and Andouille Sausage Stuffed Mushrooms by For the Love of Food
Grilled Shrimp Pizza by Glisten and Grace
Mini Bell Pepper Nachos by Hello Little Home
Slow Cooker Sweet Spicy Meatballs by Honey & Birch
BBQ Chicken Wontons by Lauren’s Kitchen
Loaded Tailgate Tots by Life’s Ambrosia
Ricotta & Fig Bites by Living Well Kitchen
Tailgate Tacos by Lizzy is Dizzy
Nashville Hot Chicken Wings by Loaves & Dishes
Cincinnati Chili Dip by Love & Flour
{Slow Cooker} BBQ Pulled Pork Sandwiches by Love Bakes Good Cakes
Tailgate Bloody Marys by Loves Food, Loves to Eat
Sweet Korean Chicken Wings by Macheesmo
Bacon Wrapped Tater Tots by Me and My Pink Mixer
Beer Sangria by Mixplorology
Crab Pretzels by Mom’s Messy Miracles
Hot Bacon Dip by Nik Snacks
Build Your Own Bloody Mary Bar by Off the Eaten Path
Chowder Stuffed Jalapeno Poppers by Order in the Kitchen
Old Fashioned Sweet by Peanut Blossom
Baked Mac and Cheese Cups by Polka Dotted Blue Jay
Texas Toothpicks with Buttermilk Ranch by See Aimee Cook
Pretzel Turkey Meatballs (GF, DF, SF) by Shaws Simple Swaps
Hearty Vegetable Chili by Simple and Savory
Focaccia Pizza by Simplify, Live, Love
Sweet Potato Skins Stuffed with BBQ Ranch Pulled Pork by Sustaining the Powers
Bacon-Wrapped Cheeseburger Bites by The BakerMama
Buffalo Chicken Pasta Salad by The Creative Bite
German Potato Skins by The Crumby Cupcake
Old Bay Trail Mix by The Culinary Compass
Meat Lover’s Pizza Bites by The Life Jolie
Raspberry Chipotle Black Bean Dip by The Mexitalian
Grilled Asian Chicken Wings & Shishito Peppers by The Secret Ingredient Is
Blackened Shrimp Tacos by The Speckled Palate
Honeydew Melon Refresher by Two Places at Once
Grilled Sauerkraut Stuffed Brats by West via Midwest
Sausage Apple and Sage Hand Pies by What A Girl Eats

 

 

Cheesy Pull Apart Garlic Bread Recipe

Filed Under: Archives Tagged With: appetizer, Bread, cheesy, cheesy pull apart bread, cheesy pull apart garlic bread, football, football food, garlic bread, pull apart, reipe, tailgating, tailgating recipe

Coco Loco Porter Caramelized Onion Crostini

January 11, 2016 by rachelle 38 Comments

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I was going to come at you with another salad today, but since Mondays usually blow we’re taking a different direction.  How about we start out this week with some Coco Loco Porter Caramelized Onion Crostini.  Heck Yeah!  And yes indeed I said Coco Loco Porter.  It’s an award winning craft beer from Charlotte’s own NoDa Brewing Company.

 

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So if you have to go back to work on a Monday, shouldn’t you start with beer right out of the gate? Who’s with me?

 

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What?  You don’t have beer for breakfast on Mondays?

 

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Don’t judge me.

If you don’t have beer for breakfast, as an alternative you can feel 100% confident serving these Coco Loco Porter Caramelized Onion Crostini at your next NFL playoffs get together.  I mean, seriously. It’s an appetizer or party food perfect for football because it also includes beer! Duh.

 

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Trust me.  You can’t go wrong.  If you can’t get NoDa’s beer where you are, you can substitute a porter that’s totally your jam.

 

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Happy Monday and Cheers to a fantastic week, yo!

 

Print

CoCo LoCo Porter Caramelized Onion Crostini

Ingredients

  • 5 sweet or Vadalia onions sliced thin
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 can NoDa Brewing Company CoCo LoCo Porter
  • Baguette sliced into 1/4 inch slices
  • 1/2 cup parmesan

Instructions

  1. Heat a non-stick skillet on medium to medium high and melt butter and olive oil
  2. Add onions and CoCo LoCo Porter
  3. Cover for 5-6 minutes
  4. Uncover and stir
  5. Increase heat to medium high and stir
  6. Continue stirring and caramelizing until golden and sweet
  7. Arrange baguette slices on a parchment-lined baking sheet and broil 3 minutes
  8. Top with CoCo LoCo Caramelized Onions and sprinkle with parmesan
  9. Broil for 2-3 minutes
  10. Serve immediately

Coco Loco Porter Caramelized Onion Crostini

Filed Under: Appetizers/Soups/Sides Tagged With: beer, Bread, caramelized onions, crostini, onion, porter

Panzanella

September 17, 2015 by rachelle 18 Comments

Have you noticed that everything seems different?  Does it feel like fall where you are?

 

DSC_0046

 

I woke up Sunday morning and it just felt different.  I mentioned to Chris that it feels like fall and he agreed.  I don’t know if it’s this cold front that started moving in or if we reached a turning point. It feels like there is a chill and a crispness in the air.  Even the sunlight is different and there are leaves falling in my yard.

 

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But I still have tomatoes!  And more are on the way!  I don’t think I’m going to give up on summer until October.  It’s official.  Queen Rachelle has declared summer is extended.  Who cares if school started and football kicked off last weekend?  I am putting my foot down and stopping this gateway to winter and all things dark and cold and snowy and gloomy.  Well, except for Christmas where everything is happy and sparkly and shiny.  And I’m not really stopping it – it’s more of a denial and delay, but I’ll take it.

 

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Because I’m lucky enough to live in the south where summer lasts almost until winter.

 

Print

Panzanella

Ingredients

  • 15 - 20 to matoes of combined variety chopped into bite size pieces
  • 1/2 of a day old baguette sliced and torn into bite size pieces
  • 4 garlic cloves pressed or minced
  • 1 sweet onion thinly sliced
  • 12 or so basil leaves
  • 1/4 cup chopped chives
  • 1/4 cup chopped tarragon leaves
  • 1/4 cup red wine vinegar plus 2-3 tablespoons more for finishing
  • 1/4 cup olive oil plus 2-3 tablespoons more for finishing
  • salt and pepper to taste

Instructions

  1. Put the onion slices in a bowl, cover with water and soak for 10-15 minutes
  2. Add tomatoes, garlic, bread, onions, 1/4 cup red wine vinegar, 1/4 cup olive oil, salt and pepper to a large bowl. Use hands to toss and combine.
  3. Set aside for at least 1 hour and up to 4 hours at room temperature, tossing occasionally
  4. Add the herbs 15-20 minutes before serving
  5. Taste and adjust seasonings, finish with remaining red wine vinegar, olive oil, salt and pepper
  6. This salad is best on the same day it's made

 

Note: The bread should be hard and dry.  If it isn’t, you can dry it out in the oven on a baking sheet at 200 degrees for about 10 minutes.  You do not want it to be toasted or brown.

Note: This is more of a guideline for panzanella, rather than a recipe.  You can use some or all of the herbs or add different ones.  The longer the salad sits, the more liquid gets absorbed into the bread, so you will want to taste it and adjust the dressing and seasonings prior to serving.  Also, keep kind of a rule of thumb that the bread should be 1/3 ratio to the rest of the salad.  Feel free to use up any fruits and vegetables in your fridge, such as cucumbers and bell peppers.

Filed Under: Archives Tagged With: Basil, Bread, brunch, dressing, herbs, lunch, panzanella, panzanella salad, salad, sides, summer, tomato

Brown Ale Bread Stuffed with Bacon, Gorgonzola, and Figs

May 18, 2015 by rachelle 41 Comments

I crashed my bike.  Twice.  On. The. Same. Day.  No joke.  I mean I totally crashed and fell to the ground in a tangle of limbs  and landed under my bike.  All I can say is – thank goodness I was wearing a helmet or we might not be having this little chat.

 

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Saturday was gorgeous here in Charlotte, so we decided to ride our bikes to the park up the street and check out the trails.  Now, I’m not the most coordinated person on the planet.  In fact, I’m quite clumsy and highly accident prone. But there’s probably a reason for the phrase “just like riding a bike.”  Am I right?

 

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I mean, seriously – little kids do it every single day!

 

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The first face plant was on the corner of a busy intersection.  You know that feeling when you know you’re going down, you can see it happening kind of in slow motion, and there isn’t a darn thing you can do about it?  Yeah.  That happened. I’m not sure which is worse – the fall, the landing, the multitude of witnesses, or the fact that I was almost at a complete stop and somehow managed to crash my bike.  People were probably wondering what in tarnation that crazy woman was doing. Fortunately, I think it happened fast enough that it isn’t likely anyone was able to take a video, so I don’t anticipate it going viral on YouTube or appearing on America’s Funniest Videos.

 

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One crash wasn’t enough, so the second time we were on a bike trail in the woods.  I crashed and landed in the bushes.  At least only the wildlife saw that ridiculousness.  Chris was ahead of me so he didn’t see it either.  He came back when he heard all the foul language coming from the bushes.

 

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I finally made it home in one piece and immediately drowned my humiliation and celebrated the fact that I was alive with an appropriate choice of beer – Ballast Point Victory at Sea.

 

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Speaking of beer (I didn’t have any before the bike ride) I’ve been putting it in everything lately.  This bread was made with Dogfish Head Palo Santo Marron Brown Ale.  I really wanted a honey brown, but we didn’t have any and this was the best option at Publix.  I just added honey to the recipe.

 

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This recipe makes two loaves, so I left one a simple brown ale bread and stuffed the heck out of the other one with bacon, gorgonzola, and figs.  I drizzled the top of the plain one with honey to make him feel a little more special.

 

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While I was lying on the ground in a pool of humiliation, Chris said, “Damn chick, didn’t you ride a bike when you were a kid?”

 

“Yeah, that’s how I got that scar on my knee.”

 

Update: Chris said this is me: Top Gear

 

Print

Brown Ale Bread Stuffed with Bacon, Gorgonzola, and Figs

Ingredients

  • 1 cup whole milk
  • 2 tablespoons butter plus another 1-2 tablespoons for coating the bowl and pans
  • 1/2 cup warm water
  • 2 packets rapid rise active dry yeast
  • 1 cup brown ale or honey brown ale
  • 3 tablespoons honey 1-2 more if you want to drizzle it on top prior to baking
  • 1 tablespoon salt
  • 7-8 cups all purpose flour
  • 1/4 cup gorgonzola crumbles
  • 2-3 pieces of cooked and crumbled bacon
  • 3-4 dried figs diced

Instructions

  1. In a saucepan, heat milk and butter on low until butter is melted, remove from heat and let cool until warm to touch but not hot.
  2. Slowly stir yeast into warm water and set aside for about 5 minutes
  3. Combine brown ale and honey, heat in microwave until warm, 45 to 60 seconds - you don't want it hot, just warm
  4. Pour beer/honey mixture, butter/milk mixture, salt and yeast/water into a bowl of a stand mixer fitted with the dough hook
  5. Set mixer on medium speed and add flour 1 cup at a time until dough is formed and it isn't super sticky - you can turn it out onto a lightly floured surface and knead a bit to finish
  6. Grease a large bowl with butter, add the dough ball, flip it to get butter on both sides, clover with a clean linen kitchen towel and set it in a warm spot to rise for about 1 hour and doubled in size
  7. Punch down an turn onto a lightly floured counter
  8. Divide dough in half
  9. Knead one while continuously adding bacon, figs, and gorgonzola alternately - about 5-7 minutes until all the air bubbles pop
  10. Knead the plain loaf about 5-7 minutes, until you feel all the air bubbles pop
  11. Grease two round cake pans with butter, add one dough ball to each pan flip it to coat both sides, cover with the kitchen towel and let rise in a warm place until doubled in size - about 30 minutes
  12. Preheat oven to 375
  13. Drizzle plain loaf with honey if desired
  14. Garnish the stuffed loaf with gorgonzola, figs, and bacon pieces, if desired
  15. Bake 45 - 55 minutes, until golden brown and crusty
  16. Cool on a wire rack

 

Adapted from About.com

Inspired by The Beeroness

Filed Under: Appetizers/Soups/Sides Tagged With: Bacon, beer, Bread, Figs, gorgonzola, honey

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About Beer Girl Cooks


I’m Rachelle, an attorney by day with a passion for home brewing and cooking with craft beer.

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