Posted by TFG on November 12th, 2012
- 3 cups flour
- 3 tsp baking powder
- 1 tsp salt
- ¼ cup sugar
- 1 beer (standard 12 oz, no tall boys)
- ¼ cup butter (aka half a stick), melted
- Preheat oven to 375 degrees.
- Mix dry ingredients and beer in a large bowl.
- Dump into a greased pan.
- Pour melted butter over dough.
- Bake 50 minutes to 1 hour, until crust is golden brown.
I made two of these this weekend, the second one because I tore the first one getting it out of the pan, which I failed to grease well. Not a real fluffy bread, but you’re done in 1.5 hours. Tastes good, too. Open for experimentation with different beers, such as Shiner Bock. My uncle suggested Coors, since it’s unpasteurized. My next one I’m just going to shape it and plop it on a stone. It would be an awesome biscuit dough, if you can fade an hour waiting for biscuits to bake.
I am apathetic about the sausage. First off, it’s way too lean, like Michelle Obama or Michael Bloomberg were looking over their shoulder at the butcher shop. This food nanny bullshit has got to stop. Ergo, there will be no sausage gravy. Second off, it’s ground too fine. I prefer a coarser, looser grind, say one step down from a chili grind. So even if it had the necessary fat, sausage gravy would be odd. Third, it’s too sweet, kind of maple-y or something. This I blame on the continued infantilization of an America which consumes bubble gum vodka instead of good honest brown liquor. So that would make a super-weird sausage gravy. However, the sausage has a good pork taste, thanks no doubt to the fact that it was a mid-size sow at the end of summer. The bottom line is that I’ve learned my lesson with this butcher, and know what to ask for next time around. More fat, coarser grind, and leave out the maple syrup since this is for grown-ups.
There, aren’t you glad you wasted your time here?
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