* Exported from MasterCook *

Walnut Stout Bread

Recipe By : Houston Chronicle-3/17/99
Serving Size : 1 Preparation Time :0:00
Categories : Ethnic Yeast Bread

Amount Measure Ingredient -- Preparation Method
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1/2 cup warm (110 degree) water
1 package active dry yeast
2 tablespoons sugar
2 cups stout or other dark ale -- at room temperature
2 tablespoons olive oil
2 tablespoons unsweetened cocoa powder
1 tablespoon ground coriander
1 teaspoon anise seed -- crushed or ground
1 tablespoon salt
4 cups bread flour or all-purpose flour
3 cups rye flour
1 cup chopped walnuts
cornmeal for dusting
1 egg beaten with 1 tbl. water

In a very large bowl, whisk together water, yeast and sugar. Let stand 10-15
min. until foamy. Stir in stout, olive oil, cocoa powder, coriander, anise and
salt until combined.
Sift together 2 flours and gradually beat in yeast mixture. When most of the
flour has been added, stir in walnuts. Turn dough onto a lightly floured
surface. Knead until smooth and elastic, about 10-15 min., slowly adding more
flour if needed.
Clean bowl and oil it lightly. Place dough in bowl and turn to coat lightly
with oil. Drape clean, damp towel over bowl and place in a warm place until
doubled, 1-1/2 hrs. Punch dough down, turn out onto board and divide in 2
pieces. Shape each piece into even round. Place on oiled baking sheet that has
been dusted with cornmeal. Allow loaves to rise until doubled in bulk, 45 min.
to a hour.
Brush loaves with egg wash. Using a sharp knife, cut decorative slashes on
laoves. Bake at 375 degrees until crusts are firm and loaves are hallow
sounding when tapped, 35-45 min. Makes 2 loaves.

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NOTES : This bread is great served with Cheddar Ale Spread (see recipe) * Exported from MasterCook *

Cheddar Ale Spread

Recipe By : Houston Chronicle-3/17/99
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers & Snacks

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cream cheese
2 teaspoons Dijon mustard
2 1/2 cups (10oz) shredded sharp cheddar cheese
1/2 teaspoon hot red pepper sauce
1/4 teaspoon salt
1/4 cup flavorful beer
1 tablespoon chopped fresh parsley
1 tablespoon chopped green onions

Process cream cheese, mustard, cheese, pepper sauce, and salt in food
processor about 30 seconds. Add beer and continue processing until very smooth.
Pulse in parsley just until dispersed. Fold in green onions.
Spread can be kept, covered, in refrigerator as long as 7 days. It is best
if brought to room temp. before serving. Makes 2 generous cups.

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NOTES : Good served on Walnut Stout Bread (see recipe)