As promised, I re-make Peter Reinhart's Soft Cheese Bread using BEER instead of lukewarm water . Yea...I am fascinated by this man and his bread making using different applications. There is so much to learn from his book - Artisan Breads Every Day. This time round , I used beer and what do I noticed? Any difference ?? Yes.......
The beer shorten the proofing time and it adds fragrance to the bread ...not much difference in texture though, maybe slightly more moist than using water. But definitely helps to shorten the proofing time. Makes a lot of difference here...save time and energy. For this time, I added some homegrown dill and added in chopped dried apricot for extra flavor and I mixed everything in without rolling into a roll ( I noticed there ain't many pocket holes in the bread when the cheese are in bits form instead of grated ones )....gosh... it was yummy good.....I can eat the bread alone without any jam or butter. It was better than those store bought bread....and those that I can't finish the same day, I just have to warm them in the microwave for 20 seconds and it is just as good as fresh from the oven !
Recipe is the same as Soft Cheese Bread except this time,
BEER replaces lukewarm water
and dill and dried apricot added to the recipe
Have fun making your own homemade bread :)
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