The post Country White Bread with OatsandHoneyappeared first on CookingandBeer. For this beerpairing, I could think of no other way to go than with anale brewed with honey
The honey stung cream cheese fillingcanbemadeaheadandrefrigerated for up to two days. If you have not made brioche before, I strongly recommend that you check that out
By the time I was sixteen I spent my days off from work experimenting with sour dough, rye, wheat, saltrising, oatmeal, andalmostany other yeastbread you canimagine
It’s reallyeasy to make, even if you’ve never madebreadbefore. So, I usually set asideabout ½ cup of bread flour andgraduallyadd just a little ata time to the dough as it is beingkneaded, I hardly use the whole half cup
Infact I prefer this kind of bread (not sure why it's calledbread) because no yeast is used and it's super quick to mix the ingredients without the need of acake mixer
Roll each dough ballaroundin the salted oil until all sides arecoated. Pinch off pieces of dough the size of Ping-Pongballs, and roll them into rough balls
If there’s one thingthat I hateaboutusinga food processor, it’s having to stop the food processor andscrape down the sides becausewhatever food I’m processinginvariably gets stuck to them
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