SOFT GOLDEN CRUST BEER YEAST BREAD (ABM)
This makes a loaf of soft tender bread when baked in the bread machine and is so tasty! Can also be shaped into 2 oval loaves or rolls and I have also included the baking time for them.
Provided by Marie
Categories Yeast Breads
Time 10m
Yield 1 1/2 lb loaf
Number Of Ingredients 7
Steps:
- Place all ingredients in machine according to your manufacturer's instructions and let bread bake in breadmaker.
- Or select dough cycle and shape into two oval loaves.
- Place on greased baking sheet, cover and let rise until doubled.
- Bake at 350° for about 22 minutes or until done.
- Or shape into rolls, cover and let rise until doubled and bake on a greased baking sheet at 375° for approximately 15 minutes.
Nutrition Facts : Calories 1331.3, Fat 21.2, SaturatedFat 2.8, Sodium 2342.1, Carbohydrate 240, Fiber 8.9, Sugar 25.9, Protein 31.1
CINNAMON APPLESAUCE YEAST BREAD (ABM)
Delicious and moist bread. Wonderful served warm and slathered with honey butter or great to use for making French toast. Bake time is according to bread machine.
Provided by Marie
Categories Yeast Breads
Time 10m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Add all ingredients to bread machine in order given by the manufacturer.
- Check the dough after 5 minutes of kneading; if too wet, add more flour.
YEASTED BEER BREAD
This no-knead loaf is made with a combination of whole grain rye and bread flours. Molasses and dark beer add warm notes that enhance the rich flavor of the rye.
Provided by Roxana Jullapat
Categories Breakfast Bread Beer Molasses Bake snack Peanut Free Soy Free Dairy Free Fat Free Tree Nut Free Vegetarian Vegan
Yield Makes 1 round loaf
Number Of Ingredients 9
Steps:
- The evening before you want to bake your bread, mix rye flour, salt, beer, 2 cups plus 3 Tbsp. (270 g) bread flour, and ½ cup cold water (65°F-70°F) in the bowl of a stand mixer until a wet, sticky dough forms. Cover with a kitchen towel and let rest 20 minutes. (Resting here allows the flour to hydrate and promotes elasticity and gluten development in the dough.)
- Fit bowl with dough on stand mixer fitted with dough hook. Add molasses and yeast and mix on low speed to combine, 1-2 minutes. Increase speed to medium and mix 2 minutes to develop the dough. (Alternatively, you can mix by hand in a medium bowl with a sturdy rubber spatula or dough whisk.) If dough seems dry, add 1-2 Tbsps water.
- Transfer dough to a clean medium bowl and cover with a kitchen towel or plastic wrap. Let sit at room temperature overnight (12 hours).
- The following day, transfer dough to a lightly floured surface. Gently flatten into a rough square, then bring all 4 corners to the center and pinch together with your fingers. Turn dough over and, using a bench scraper or your hand, push edges of dough under loaf toward the center while rotating to create tension across the top to shape into a ball. Using your hands and dusting with flour as needed, gently rotate ball against surface to tighten further and seal bottom. Generously flour proofing basket with rice or bread flour and invert dough into basket so seam side is up. Cover with a kitchen towel and let sit until dough no longer springs back when poked with your finger, 2-3 hours.
- About 30 minutes before baking bread, place a rack in middle of oven and set Dutch oven with lid on it. Preheat oven to 450°F.
- Cut a round of parchment paper a few inches wider in diameter than the ball of dough. Invert proofing basket onto parchment to release dough (dust off excess flour if desired). Using a lame or a sharp paring knife, cut a crosshatch pattern about ½" deep on surface of dough. These cuts will serve as steam-release vents when the bread expands in the oven.
- Using oven mitts, place preheated (very hot!) Dutch oven on a heat-resistant surface and remove lid. Using parchment paper as handles, carefully place dough inside Dutch oven. Cover and bake 30 minutes. (Covering helps retain enough steam inside the pot to allow the surface of the bread to remain supple and expand.)
- Remove lid and continue to bake bread until crust is a dark mahogany brown and an instant-read thermometer inserted into center registers 200°F, 15-20 minutes (removing the lid allows the bread's exterior to caramelize and bake into a chewy crust). Using oven mitts, carefully remove pot from oven. Gently invert bread onto a wire rack and let cool before slicing.
ARGENTINE CHIMICHURRI BREAD (ABM)
Spicy Argentina Chimichurri Seasoning in a Bread Machine! Full of herbs and spice. You can process completely on bread cycle or process as dough, shape into a loaf, let rise (about 30-45 min.) and bake at 400 until golden brown. Comes from "The Best Bread Machine Cookbook Ethnic Breads", posted for ZWT, Argentina. Time in bread machine is not included in prep or cooking time.
Provided by BakinBaby
Categories Yeast Breads
Time 30m
Yield 1 loaf
Number Of Ingredients 14
Steps:
- Mix all ingredients in order suggested by bread machine manual, process on bread cycle.
- Or -- process on dough cycle, remove dough, place in well oiled loaf pan, cover, let rise until doubled (about 30-45 min.), bake at 400 until golden brown,(about 20-25 min.) remove from oven, rub top with butter.
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