Beers
Belgian Cuisine
Beer and Food
Drinkphernalia
Order Form
Beer Gifts
Links
Where to Buy
Distributor Access
Tim is a graduate of The Culinary Institute of America. After honing his skills in many fine restaurants, he opened Tim Schafer's Cuisine, Cooking With Passion, in Morristown, NJ. Tim shares his enthusiasm for cooking with beer in his popular column "The Brew Chef's Corner" in The Ale Street News, and is working on his first cookbook in which he shares his favorite beer enhanced recipes.As The Brew Chef™, Tim has appeared as a regular guest on the TV Food Network with David Rosengarten, Bill Boggs, and Sara Moulton, and is guest chef aboard the QE2 where he demonstrates his beer enhanced cuisine.
SCOTTISH ALE OATMEAL BREAD
Man cannot live on bread and water alone, there must be a little beer. In this recipe we put a wee bit of Old Jock™ and Kinmount Willie Oatmeal Stout™ right into the bread. The malty flavors of the ales pair well with the crunchy oats and sweetness of the brown sugar. This is the sort of bread even William Wallace and Kinmount Willie would have fought over! Serve warm with whipped butter and a tankard of ale from Broughton!|
Ingredients: 4 oz Old Jock™ Ale 4 oz Kinmount™ Willie Oatmeal Stout 4 oz Unsalted Butter 1 ½ cups Quick Oats ½ cup Dark Brown Sugar 2 packages Dry Active Yeast 1 cup Lukewarm Water ½ cup Instant Non Fat Dry Milk 4 cups All Purpose Flour + ½ cup for kneading 1 tsp Kosher Salt 1 Egg beaten Makes 2 loaves Brew Clue: .25 oz dry active yeast = .75 oz compressed yeast. |
Preparation: Preheat oven to 375°. In a 2 quart saucepan bring beer to a simmer, stir in the oats, remove from flame. Add butter and ¼ cup brown sugar. Meanwhile, in a separate bowl dissolve the yeast in lukewarm water, add the remaining ¼ cup brown sugar. Once sugar and yeast are dissolved add the this to the beer mixture. Add the dry milk, flour and salt. Incorporate thoroughly and turn onto a floured surface. Knead, adding more flour as necessary, until the dough is a firm ball, approximately 3 - 4 minutes. Place in a buttered bowl, cover and proof for 1 hour, in a warm place. After an hour punch dough and divide into 2-8" greased loaf pans, proof uncovered for an additional ½ hour. Lightly brush with beaten egg and sprinkle some oats on the top then bake for 45 minutes. Bread should sound hollow and a toothpick should come out dry. |
Voice: 800-700-4ALE Fax: 410-465-1197 E-mail: info@phoeniximportsltd.com