Monday, March 1, 2010

Beer Bread and Weekend Happenings

We took it kind of easy this past weekend since rodeo starts full swing on Tuesday with Alan Jackson kicking things off. Friday night we stayed in and watched a movie then Saturday my hubby had a class to take so I went shopping and enjoyed the lovely weather we had. Saturday night was my friends birthday party. She's my crafting buddy and when I got her invite I knew she would go all out.

Audrey Hepburn is her favorite person in the world. Laura made her own little black dress accented with the light blue Tiffany's colored belt. Her aunt is a hair dresser so you know she was looking good. Before we left the house I tried out a new martini mix I found at HEB. I've been in love with key lime pie martini's and this was a simple one to make instead of making it from scratch. I used crushed honey graham crackers around the rim. Yummy!

When we arrived she had all sorts of tasty treats out and of course all sorts of jewels to decorate with. Once every arrived and grabbed a plate and cocktail we watched Breakfast at Tiffany's. It was a wonderful party and it was a lot of fun to dress up and have a good time. HAPPY BIRTHDAY LAURA!!!!

I wanted to post a recipe today as well as share my weekend so of course with "Sunday Steak Night" I had to make some bread! There's many copy cat recipes out there for Saltgrasss Steakhouse Shiner Bock Beer Bread so I picked one a long time ago and just got around to making it. Of course I don't have where I got it, but like I said they're all over the Internet. If your not a fan of Shiner you can use a good IPA so you have that beer taste come out, if you use a pale ale you won't have that much flavor in your bread.

Saltgrass Steakhouse Shiner Bock Beer Bread

1 1/2 to 1 3/4 cups Shiner Bock Beer (flat)
2 1/2 cups whole wheat flour
1/4 cup warm water
1/2 teaspoon salt
1/4 cup honey
1/4 cup vegetable oil
1 1/2 cups all-purpose flour

Dissolve yeast in warm water in a large mixing bowl.

Add honey and stir.

Mix in wheat flour, salt and all-purpose flour in bowl.

Stir in oil and slowly add flat beer.

Mix all ingredients together.

Place dough on a floured surface and knead for at least 10 to 15 minutes. The dough may need a little more flour added to it if it becomes too sticky. The finished dough will feel smooth and spongy and will not stick to your hands.

Place dough in a lightly oiled bowl and cover with plastic until it doubles in size. Do not place dough in a draft or in an overheated area. The dough should be left to rise at room temperature.

When dough has doubled, punch down in the middle and let rest for 5 minutes.

Divide dough into 4 equal parts and shape into round loves. Place loaves on a lightly oiled cookie sheet. Score twice on top of each loaf with a knife tow inches apart and about 2 1/2 inches long. Cover loosely with plastic wrap until the loaves doubled in size. Place in a preheated 350 degree F oven, and bake for 30 minutes.

While your bread is baking make the honey butter.

Honey Butter

1/2 cup (1 stick) butter, softened
2 tablespoons sweetened condensed milk (I left this out)
1/4 cup plus 1 tablespoon honey

In a small food processor or blender whip butter, milk and honey until the mixture lightens in color and turns a light cream color. Shape with melon ball maker. Cover and refrigerate until serving time.

1 comment:

  1. I've made beer bread before and liked it. But, what I love about yours is that I've been looking for good whole wheat recipes.