Featured Cookbook

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1. Steam Beer Bread

2. Sirloin and Black Bean Chili

3. Chocolate Pecan Brownies a la Mode with Chocolate Sauce

Book Description

So, okay, Cindy Pawlcyn adds butter to her mashed potatoes before she adds the milk, which is all backwards according to those who have initiated intense experiments to resolve such issues. But so what? Her food (it's her name on the cover of the cookbook, even though any food coming out of a restaurant as popular and free-spirited as the original Fog City Diner in San Francisco

... (more)

Fog City Diner Cookbook

Authors: Cindy Pawlcyn

Date: February 1998

ISBN: 0898159997

Publisher: Ten Speed Press

Paperback

ORDER/INFO

We use Anchor Steam Beer to make this bread; it's a local beer, produced here in San Francisco. If you have a local brewery, you may want to try their beer. Just be sure to use a good-tasting beer because it will make a difference in how the bread tastes. This bread is really good for ham-and-cheese sandwiches or with roast pork. Like the Cheddar Cheese Buns, it is made by the sponge method, which involves three rises. This recipe also makes great rolls: just shorten the baking time a little.

Makes 2 loaves

• 2 packages active dry yeast

• 4 tablespoons granulated or brown sugar

• 1/2 cup lukewarm milk

• 1 cup (3/4 bottle) beer, at room temperature

• 6 cups flour

• 1 tablespoon kosher or sea salt

• unsalted butter, cut into small pieces

• 4 eggs

• 2 teaspoons olive oil

1. In a large mixing bowl, sprinkle the yeast and sugar over the milk, stir, and let sit for 10 minutes to dissolve. Add the beer and 2 cups of the flour and mix thoroughly to form a sponge. Cover the bowl with a damp towel or plastic wrap, and let the sponge rise in a warm place until it doubles in volume, about 1 hour.

2. Put 3 cups of flour and the salt and butter in the bowl of a mixer, and using the paddle attachment, cut the butter in as you would for a pie dough. Change to a dough hook, add the sponge and eggs, and mix thoroughly, stopping occasionally to remove dough from the hook. Knead in as much of the remaining flour as necessary to keep dough satiny. Transfer the dough to a lightly floured smooth surface and knead for 5 to 10 minutes, until satiny and slightly resilient to the touch.

3. Lightly brush a bowl with 1 teaspoon olive oil. Add the dough and rotate it to coat it with oil. Cover the bowl with a damp towel or plastic wrap, and let the dough rise in a warm place until it doubles in volume, about 1 hour. Punch the dough down.

4. Lightly brush two 9 x 5-inch loaf pans with the remaining oil. Roll the dough into loaves and place them in the pans. Cover loosely with a damp towel or plastic wrap, and let rise in a warm place for about 45 minutes to I hour, until the loaves have doubled in size.

5. Preheat the oven to 375 degrees about 30 minutes before baking. Bake the loaves for 40 to 45 minutes, or until the crust is golden brown and the bottom of the loaves sound hollow when tapped lightly.

More From This Book:

1. Steam Beer Bread

2. Sirloin and Black Bean Chili

3. Chocolate Pecan Brownies a la Mode with Chocolate Sauce

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