MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]
Title: Rock Bottom Brewery's Beer Bread
Categories: breads/rolls
Yield: 0 servings
2 1/2 c flour
4 tb sugar
1/2 ts baking powder
1 pPinch salt
9 1/2 oz pale ale beer
1/2 c grated cheddar cheese
2 green onions, green part
-only; finely sliced
10 oz finely-chopped jalapeños;
-(optional)
1 tb melted butter; to coat bread
Sift together flour, sugar, baking powder and salt. Add beer and mix well.
Add cheese, onion and jalapeños, if using. Batter will be stiff.
Preheat oven to 300 degrees. Lightly coat 9- by 5- by 3-inch loaf pan with
vegetable oil spray. Transfer batter to pan, spreading evenly. Brush top
of bread with melted butter. Bake in preheated oven about 45 minutes or
until bread is light brown. Remove from oven and cool. When cool, cut
bread into 1/4-inch thick slices.
When ready to serve, put bread slices in broiler and heat until browned,
about 1 minute.
This recipe yields 1 loaf.
Source:
"Message Boards at http://www.topsecretrecipes.com"
S(Formatted for MC6):
"11-23-2001 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1662 Calories; 33g Fat (18.2%
calories from fat); 47g Protein; 290g Carbohydrate; 9g Dietary Fiber; 91mg
Cholesterol; 719mg Sodium. Exchanges: 15 1/2 Grain(Starch); 2 Lean Meat; 5
Fat; 3 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Contributor: Chef Chip Fegert
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000
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Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
Thursday, August 14, 2008
Cheese And Beer Bread
MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]
Title: Cheese And Beer Bread
Categories: daily bread mailing list, breads: quick & muffins, yeast free, cheese & meat breads
Yield: 1 serving
2 1/2 c all-purpose flour
2 tb sugar
2 1/2 ts baking powder
1 ts dried oregano; crushed
1/2 ts baking soda
1/2 ts salt
1/2 ts dried basil; crushed
-- or marjoram
1 cn beer; (12 oz) (1 1/2 c.)
1 c shredded cheddar cheese; (4
-oz)
1 tb chopped jalapeno pepper;
-seeded fresh
Grease the bottom and 1/2" up the sides of an 8x4x2 or a 9x5x3 inch loaf
pan; set aside. In a large mixing bowl, stir together the flour, sugar,
baking powder, oregano, baking soda, salt, and basil or marjoram. Add the
beer, cheese, and jalapeno pepper. Stir just until combined (batter should
be lumpy). Spoon batter into the prepared pan. Bake in a 375* oven for
35-40 min. or till golden. Cool in pan on a wire rack for 10 min. Remove
from pan. Serve warm or cool completely. Makes one loaf.
>From: becktech@txdirect.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1850 Calories; 41g Fat (21.0%
calories from fat); 62g Protein; 283g Carbohydrate; 10g Dietary Fiber;
119mg Cholesterol; 3640mg Sodium. Exchanges: 15 1/2 Grain(Starch); 4 Lean
Meat; 0 Vegetable; 5 Fat; 2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
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Title: Cheese And Beer Bread
Categories: daily bread mailing list, breads: quick & muffins, yeast free, cheese & meat breads
Yield: 1 serving
2 1/2 c all-purpose flour
2 tb sugar
2 1/2 ts baking powder
1 ts dried oregano; crushed
1/2 ts baking soda
1/2 ts salt
1/2 ts dried basil; crushed
-- or marjoram
1 cn beer; (12 oz) (1 1/2 c.)
1 c shredded cheddar cheese; (4
-oz)
1 tb chopped jalapeno pepper;
-seeded fresh
Grease the bottom and 1/2" up the sides of an 8x4x2 or a 9x5x3 inch loaf
pan; set aside. In a large mixing bowl, stir together the flour, sugar,
baking powder, oregano, baking soda, salt, and basil or marjoram. Add the
beer, cheese, and jalapeno pepper. Stir just until combined (batter should
be lumpy). Spoon batter into the prepared pan. Bake in a 375* oven for
35-40 min. or till golden. Cool in pan on a wire rack for 10 min. Remove
from pan. Serve warm or cool completely. Makes one loaf.
>From: becktech@txdirect.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1850 Calories; 41g Fat (21.0%
calories from fat); 62g Protein; 283g Carbohydrate; 10g Dietary Fiber;
119mg Cholesterol; 3640mg Sodium. Exchanges: 15 1/2 Grain(Starch); 4 Lean
Meat; 0 Vegetable; 5 Fat; 2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
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Beer, Sun-Dried Tomato And Olive Quick Bread
MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]
Title: Beer, Sun-Dried Tomato And Olive Quick Bread
Categories:
Yield: 1 serving
3 1/2 c all-purpose flour
1 ts salt
1/2 ts baking soda
1 ts double-acting baking powder
1 lg egg; lightly beaten
12 oz beer; not dark
1/2 c sun-dried tomatoes; packed
-in oil
-- chopped and drained
-- reserve 1 Tbs. of the
-liquid
1/3 c green olives; chopped
-- stuffed with pimientos
Preheat the oven to 350 F and grease and flour a loaf pan, 9 by 5 by 3
inches.
In a large bowl whisk together the flour, the salt, the baking soda and the
baking powder. Add the egg, the beer, the tomatoes with the reserved oil,
and
the olives, and stir until it is just combined. Turn the batter into the
pan
and bake the bread in the middle of the oven for 40 minutes, or until a
tester
comes out clean. Let cool on a wire rack.
To quote: "Beer gives a yeasty flavor to this quick bread made without
yeast.
Slices of the bread are good toasted or sandwiched around a filling of
choice."
>From: "Darrell A. Early"
>From: Patt Bromberger
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1925 Calories; 15g Fat (7.3%
calories from fat); 56g Protein; 365g Carbohydrate; 17g Dietary Fiber;
212mg Cholesterol; 4261mg Sodium. Exchanges: 23 Grain(Starch); 1 Lean
Meat; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Contributor: October, 1993 Gourmet Magazine
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
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Title: Beer, Sun-Dried Tomato And Olive Quick Bread
Categories:
Yield: 1 serving
3 1/2 c all-purpose flour
1 ts salt
1/2 ts baking soda
1 ts double-acting baking powder
1 lg egg; lightly beaten
12 oz beer; not dark
1/2 c sun-dried tomatoes; packed
-in oil
-- chopped and drained
-- reserve 1 Tbs. of the
-liquid
1/3 c green olives; chopped
-- stuffed with pimientos
Preheat the oven to 350 F and grease and flour a loaf pan, 9 by 5 by 3
inches.
In a large bowl whisk together the flour, the salt, the baking soda and the
baking powder. Add the egg, the beer, the tomatoes with the reserved oil,
and
the olives, and stir until it is just combined. Turn the batter into the
pan
and bake the bread in the middle of the oven for 40 minutes, or until a
tester
comes out clean. Let cool on a wire rack.
To quote: "Beer gives a yeasty flavor to this quick bread made without
yeast.
Slices of the bread are good toasted or sandwiched around a filling of
choice."
>From: "Darrell A. Early"
>From: Patt Bromberger
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1925 Calories; 15g Fat (7.3%
calories from fat); 56g Protein; 365g Carbohydrate; 17g Dietary Fiber;
212mg Cholesterol; 4261mg Sodium. Exchanges: 23 Grain(Starch); 1 Lean
Meat; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Contributor: October, 1993 Gourmet Magazine
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
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Beer Cheese Bread
MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]
Title: Beer Cheese Bread
Categories:
Yield: 1 serving
1 1/2 ts yeast
2 c Bread Flour
1 tb sugar
1 ts salt
1 tb butter
8 oz flat beer
(warm in micro or on stove)
3 oz American cheese; (3 to 4)
3 oz Monterey jack cheese; (3 to
-4), cubed
(total of 7 oz cheese)
Ingredients should be at room temperature.
Liquids (and 'warmed' ingredients) should be at 120-130 degrees.
Warm beer and American cheese over low heat. Cheese doesn't need to melt
completely. Stir.
Add ingredients in order given.
Setting: white bread
>From: kla@karen.webo.dg.com (Karen Plaskon)
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1887 Calories; 69g Fat (34.0%
calories from fat); 76g Protein; 224g Carbohydrate; 3g Dietary Fiber; 187mg
Cholesterol; 3941mg Sodium. Exchanges: 13 1/2 Grain(Starch); 6 Lean Meat;
9 1/2 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000
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Title: Beer Cheese Bread
Categories:
Yield: 1 serving
1 1/2 ts yeast
2 c Bread Flour
1 tb sugar
1 ts salt
1 tb butter
8 oz flat beer
(warm in micro or on stove)
3 oz American cheese; (3 to 4)
3 oz Monterey jack cheese; (3 to
-4), cubed
(total of 7 oz cheese)
Ingredients should be at room temperature.
Liquids (and 'warmed' ingredients) should be at 120-130 degrees.
Warm beer and American cheese over low heat. Cheese doesn't need to melt
completely. Stir.
Add ingredients in order given.
Setting: white bread
>From: kla@karen.webo.dg.com (Karen Plaskon)
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1887 Calories; 69g Fat (34.0%
calories from fat); 76g Protein; 224g Carbohydrate; 3g Dietary Fiber; 187mg
Cholesterol; 3941mg Sodium. Exchanges: 13 1/2 Grain(Starch); 6 Lean Meat;
9 1/2 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000
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Onion Beer Bread
MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]
Title: Onion Beer Bread
Categories: breads/rolls
Yield: 9 servings
3 c self-rising flour
1 ts sugar
1/2 ts salt
10 oz room-temperature beer
2 eggs; beaten
3/4 c minced onion
Nonstick cooking spray; as
-needed
Preheat the oven to 350 degrees. Combine all ingredients. Pour into a
lightly sprayed 9-inch loaf pan and bake for 50 minutes until a toothpick
comes out clean.
This recipe yields 9 servings. Serving size: One 1-inch slice.
Exchanges Per Serving: 2 Starch.
Nutrition Facts: Calories 178; Calories from Fat 14; Total Fat 2g;
Saturated Fat 0g; Cholesterol 47mg; Sodium 674mg; Carbohydrate 34g;
Dietary Fiber 2g; Sugars 3g; Protein 6g.
Comments: Onion lovers will love this bread!
Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"09-30-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 1998"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 171 Calories; 2g Fat (8.2% calories
from fat); 6g Protein; 33g Carbohydrate; 2g Dietary Fiber; 47mg
Cholesterol; 664mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fat; 0 Other Carbohydrates.
NOTES : Recipe from "Flavorful Seasons Cookbook" by Robyn Webb, MS, (©
McGraw Hill - NTC, 1996)
Nutr. Assoc. : 0 0 0 0 0 0 0
Contributor: Robyn Webb, MS
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
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Title: Onion Beer Bread
Categories: breads/rolls
Yield: 9 servings
3 c self-rising flour
1 ts sugar
1/2 ts salt
10 oz room-temperature beer
2 eggs; beaten
3/4 c minced onion
Nonstick cooking spray; as
-needed
Preheat the oven to 350 degrees. Combine all ingredients. Pour into a
lightly sprayed 9-inch loaf pan and bake for 50 minutes until a toothpick
comes out clean.
This recipe yields 9 servings. Serving size: One 1-inch slice.
Exchanges Per Serving: 2 Starch.
Nutrition Facts: Calories 178; Calories from Fat 14; Total Fat 2g;
Saturated Fat 0g; Cholesterol 47mg; Sodium 674mg; Carbohydrate 34g;
Dietary Fiber 2g; Sugars 3g; Protein 6g.
Comments: Onion lovers will love this bread!
Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"09-30-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 1998"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 171 Calories; 2g Fat (8.2% calories
from fat); 6g Protein; 33g Carbohydrate; 2g Dietary Fiber; 47mg
Cholesterol; 664mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fat; 0 Other Carbohydrates.
NOTES : Recipe from "Flavorful Seasons Cookbook" by Robyn Webb, MS, (©
McGraw Hill - NTC, 1996)
Nutr. Assoc. : 0 0 0 0 0 0 0
Contributor: Robyn Webb, MS
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000
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Friday, June 27, 2008
Beer Bacon Bread
By request recipes using beer.
MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]
Title: Beer Bacon Bread
Categories: breads, bread machine, bread-bakers mailing list, cheese & meat breads
Yield: 1 serving
--1 1/2 LB LOAF:
3/4 c Flat beer
1/2 c Water
1/4 c Chopped green onions
2 tb Mustard
1 tb Butter or margarine
3 1/4 c Bread flour
1 tb Sugar
3/4 ts Salt
1 3/4 ts Yeast
1/3 c Crumbed cooked bacon
--2 LB LOAF:
3/4 c Flat beer
2/3 c Water
1/4 c Chopped green onions
2 tb Mustard
4 1/4 c Bread flour
1 tb Sugar
1 ts Salt
1 1/2 ts Yeast*
1/2 c Crumbed cooked bacon
Put all ingredients in the bread maker except bacon. Add bacon at the
raisin/nut signal or 5 to 10 minutes before last kneading cycle ends.
Select basic/white cycle and use medium or light crust colour. Do not use
delay cycles. Yeast amount though proportionately less than called for in
the smaller loaf.
From "LuAnn Kessi"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 4135 Calories; 32g Fat (7.1%
calories from fat); 131g Protein; 793g Carbohydrate; 9g Dietary Fiber; 31mg
Cholesterol; 4657mg Sodium. Exchanges: 50 1/2 Grain(Starch); 1/2 Lean
Meat; 1/2 Vegetable; 2 1/2 Fat; 2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000
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MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]
Title: Beer Bacon Bread
Categories: breads, bread machine, bread-bakers mailing list, cheese & meat breads
Yield: 1 serving
--1 1/2 LB LOAF:
3/4 c Flat beer
1/2 c Water
1/4 c Chopped green onions
2 tb Mustard
1 tb Butter or margarine
3 1/4 c Bread flour
1 tb Sugar
3/4 ts Salt
1 3/4 ts Yeast
1/3 c Crumbed cooked bacon
--2 LB LOAF:
3/4 c Flat beer
2/3 c Water
1/4 c Chopped green onions
2 tb Mustard
4 1/4 c Bread flour
1 tb Sugar
1 ts Salt
1 1/2 ts Yeast*
1/2 c Crumbed cooked bacon
Put all ingredients in the bread maker except bacon. Add bacon at the
raisin/nut signal or 5 to 10 minutes before last kneading cycle ends.
Select basic/white cycle and use medium or light crust colour. Do not use
delay cycles. Yeast amount though proportionately less than called for in
the smaller loaf.
From "LuAnn Kessi"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 4135 Calories; 32g Fat (7.1%
calories from fat); 131g Protein; 793g Carbohydrate; 9g Dietary Fiber; 31mg
Cholesterol; 4657mg Sodium. Exchanges: 50 1/2 Grain(Starch); 1/2 Lean
Meat; 1/2 Vegetable; 2 1/2 Fat; 2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000
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