Jim Tyndall's No Knead Beer Bread Recipe
From the kitchen of the Culinaria Cooking School in Vienna Virginia
How to make Kvass - Cooking with Boris
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Boris shows how to make kvass out of black bread and raisins and cheeki breeki.
Kvass is a fermented drink popular in some slav countries and Baltic countries. Pretty much tastes like apple cider mixed with light beer.
Also good for cure hangover.
Ingredients:
1.5L / 50oz water
1/3 cup of raisins
1 teaspoon dry yeast
100g / 3.5oz sugar
two slices of black rye or pumpernickel bread
1 lemon
hermetic jars for storage
(unground coffee beans optional)
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Enjoy!
How To Make Classic Beer Damper - Video Recipe
Good ol' Aussie beer damper recipe on the Weber kettle barbecue.
Home Brewed Beer or Kvass by Chef Samarth | Easy home fermentation recipe
Cook #WITHME #STAYHOME #TRENDING
Making beer at home is very easy. Here I bought you a recipe of home made kvass or beer during the lockdown.
Ingredients : (use quantity as per ratio)
Water - 2 ltrs
Sugar - 1 cup
Bread - 1 small loaf
Lemon Juice - 2 lemons
Raisins - 15-20 pcs
Any fruit.
Yeast - 2 tablespoons
Step 1 -
Chop the bread into small peices and toast in oven or toaster for minimum 20 - 30 mins. (If you want the golden or pale color, toast the bread to golden brown color. The darker the toast level of your bread, the more roasted charecter it will have)
Step 2 -
Boil the water. Toss Sugar, Bread, Rasins, Lemon juice and your fruit. Recommend to boil atleast 10 minutes.
(The longer you boil the less volume you have, but the more concentrated sugar and flavour you will get, meaning the more powerful taste and a bit more alcohol)
Step 3 -
Now let the liquid cool, I recommend to sit the liquid atleast overnight to cool. Not in refrigerator.
*Do not proceed until the kvass is on room temperature.
Step 4 -
With a strainer or collander, seprate the liquid.
When the kvass is on room temperature, add Yeast and mix it properly.
Step 5 -
Leave it in the pot for around 3 days.
After 3 days, bottle and serve cool.
Warning - Do not bottle it up after 'Step 4' as it can burst and cause damage. Bottle only after 2-3 days.
Beer Rye Bread
Beer Bread: 1 bottle 12, oz. of warm dark brown beer, ¼ cup bran, 2 cups rye flour, 1 tbsp yeast dissolved in ½ cup warm water, 1 tsp caraway seed powder, 1/8 cup caraway seeds, 1/8 cup sugar, 2 tbsp wheat gluten, 2 cups whole wheat white flour, enough Bread flour( 1 plus cups) to kneed…..let rise until double(covered) about an hour in warm place( 80 degrees)..punch down, let rise again covered in greased covered bean pot (about 20 minutes) or bread pans……..bake 45 minutes at 400 degrees
1 DOUGH 3 LOAVES | The Easiest (Actually Good) Bread You Can Make
In this video I'll show you how to make three versions of easy rustic bread using one simple dough. Take your pick! All of these loaves are beginner friendly and with a few small variations on shaping and baking, you're left with a rustic, crusty, bread worthy of your dinner table. No mixer or sourdough starter required.
Thank you for watching! If you'd like to show me some love and buy me a coffee, head here:
Will you be baking this bread? Don't forget to take pics and tag me on Instagram @Brian_Lagerstrom
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INGREDIENTS:
****TO MY FRIENDS IN EUROPE/UK: The all purpose flour that i typically use is King Arthur which is about 11.7% protein. Your All Purpose flour may be different than what's available in the US. If in doubt, choose a flour that has between 11-12% protein and you should be in good shape!
ALSO if you have never made bread before, this dough is 78% hydration and will be slightly sicky. Use 75 less grams water in the final dough and it will be much easier to handle.
PREFERMENT (POOLISH)
150g or ROUGHLY 1 C. AP FLOUR
150g or ROUGHLY 2/3C. WATER (ROOM TEMP)
1 small pinch YEAST
- let the poolish ripen on counter 4-24 hours, preferably at least 16
DOUGH
280g or 1 1/4C.WATER (98F)
2g or 1/2 TSP YEAST
ALL OF THE POOLISH
350g or 2 1/4 C. AP FLOUR
50g or ROUGHLY 1/3 C. WHOLE WHEAT FLOUR
10g or roughly 1.5 TSP KOSHER SALT
BAKING TIMES/ TEMPS
METHOD 1: 525 the whole time for 14-18 minutes (spray loaf for steam)
METHOD 2- Preheat Dutch Oven at 500 for 30-40 minutes, bake at 500 covered for 12min and 485 uncovered for additional 8-12 depending on oven and desired color.
METHOD 3: Preheat Dutch Oven at 485-500 for 30-40 minutes, bake at 485 covered for 18 minutes, and 485 uncovered for additional 25-30 depending on oven and desired color.
**MY GEAR**
5.5 qt LE CREUSET DUTCH OVEN:
MY FAV STAINLESS STEEL MIXING BOWL:
PLASTIC DOUGH CARD:
MEASURING CUPS/SPOONS:
HALF SHEET PAN + RACK:
BOOS BLOCK CUTTING BOARD:
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
#beginnerbread #easybreadrecipe #bread
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