Write areview. Brimming with seasonedsaucy ground beef, spicy pepperoni and three cheeses, Meat Lovers’ PizzaBread will score a touchdown with the manlyeaters in your cheering section
The book was kindly provided to us for review. I’m always intrigued and inspired by new and different cuisines andEthiopian cuisine is certainly new and different for me
But please, don't let thattakeaway from this beerbread. What do you make with beer. He managed to dig up two bottles that weren't frightening, and I madebread with one
Asusual, I upsetall the rules. Its name is schiacciata (flatbread), but it is anything but flat. To tell the truth I call it sportellina, the very samename they use in SanGimignano, because my grandfather Remigio hadreallya sweet tooth for it, andas soon as you entered the Easter period he began to send us thick slices of schiacciata, tightly sealed in plasticbags to keep it fresh
When Kelly posted her fully loadedbeerbreadlastyear, I made it almostimmediately. That picture makes the bread look pretty unappetizing, but really, it's just the picture
Place the triangularloaves (with the closure below) on abaking sheet with parchmentpaperSpread your bread with the beer mix, flour the top with rye flour
In alarge bowl, stir together all of the ingredients until just combined. Preheat oven to 350 degrees F. Spraya 9 x 5-inch loafpan with cooking sprayandsetaside. Transfer dough to the preparedloafpanandbake for 45 minutes (or until a toothpick inserted in the center comes out clean)
Beerbread is such a simple recipe to make — all you need is a bowl, a spoon andaloafpan. Feel free to use your favoritebeer in this — we used a stout beer, but light beers, pumpkin ale, hoppy beers or even hard cider would be great
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