Recipes with Dark hvidtøl
The bread is cut into cubes, soaked in the water and boiled for 20 minutes.
It's all rubbed through a sieve. Add the beer and cook the soup approx. 10 min. It is flavored with sugar.
The cream is whipped and served.
tips:
Beer bread can be frozen
Sift flour with soda and all spices. Stir lump-free dough in and then beer. Fill the dough in a well-baked pan, sprinkled with flour or rasp (size 20 x 30 cm) and behind 45-50 minutes at 175 °. Leave the cake a little before turning it back to the baker. Repla
It all comes in a bowl and is brought together into a liquid mass. The cake is baked with staniol for the first 45 minutes.
The stanol is taken off and the cake is then baked for about 45 minutes (the stanol protects the cake from not being burned on top.
The yeast is dissolved in the buttermilk. Wheat flour, oil, salt and 3/4 of flour are mixed in. First, rye flour to the dough is like oatmeal, then continue with wheat flour. Let the dough raise covered for at least 1 hour. Waiting time may be used. For loving
Crumble the yeast in a bowl. Warm the milk to 37 degrees - finger warm. Stir out the yeast with a little of the milk and add the rest. Mix salt, syrup, egg and melted fat and white beer. Mix the two meals and beat half the milk. Spread the dough evenly and smo
Ginger and whitewash are well piped. Flour, soda and spices are added. The dough is stirred well.
Pour into a small, well-baked pan of bread. 25x35 cm. Baking time: about 35 minutes at steady heat (175 degrees).
Served with butter.
Day 1. All ingredients from Day 1 are combined into a regular mass and set to cover the following day.
Day 2.
Mix the ingredients from day 2 with the mass and then take a large cup to the saucepan. The dough is put in 2 large molds and set for 2½ hours. Pr
Dissolve the yeast in the water and add the beer. Add the remaining ingredients and knead into the dough is uniform.
Let dough raise covered in a warm place for 1 hour.
beat the dough down and divide it into 3 equal parts, which are formed into balls and the
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