Tried something new this morning: making my own bread. Modified a recipe I found on the internet, and had a bit of trouble converting the instructions and quantities to metric. Turns out you can't reliably convert a volume measure like cups of flour to milliliters of flour. Even if you find a volume-weight conversion, the type of flour will vary, and that'll throw off the conversion.
Anyway, the dough is rising now. I'm going to punch it down and see if the yeast has got backbone enough to try rising again. I'll let you know how it turns out.
-Loafing in London
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Alien at Large:
- Datsun Z
- Souf London, United Kingdom
- I am, in fact, a distinctly moral individual. But they are distinctly individual morals.
2 comments:
Easy and tasty beer bread recipe
3 cups self-rising flour
1/2 cup sugar
12 ounces beer
2 tablespoons melted butter
Preheat the oven to 375 degrees F.
Butter a loaf pan and set aside. In a large bowl, combine the flour, sugar, and beer and mix well. The mixture should be sticky. Pour into the loaf pan and bake for 55 minutes. At the last 3 minutes of baking, remove from oven, brush the top of the loaf with butter and return to oven.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
Boys, boys, boys...
There may be some dispute as to the value of the recipes, but until we've got some first hand reports about whether they work or not, let's save the insults and profanity for organized religions and self-help groups.
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