| Letter from the Editor: Beer & Broken Hearts |
| Ptotem: Raccoon |
| M-shine |
| ________________ |
The ptotem for March is the shark.
Submissions of original sharky images
should be sent to pterobones@gmail.com
no later than February 20th. All submissions
will be included in March's Ptero Heart.
Submissions of original sharky images
should be sent to pterobones@gmail.com
no later than February 20th. All submissions
will be included in March's Ptero Heart.
| Welcome to the Ptero Heart of Luna Taylor |
February 2010
| Featured Artist: Brewer Jen Kent |
| Featured: The Brew Process Pterodactale |
| Recipe: Beer Bread |
The Way I Interchangeably Make
Beer Bread
Beer bread is an easy-to-make, mouthwatering comfort food.
This version is one I have developed based on a simplified
recipe given to me by friends years ago. Since then, I have
probably baked over 100 loaves of beer bread, each one
slightly different.
I like recipes that have interchangeable parts. Depending on
your collection of ingredients, you can change your proportion
between flours; use white or brown sugars, or a combination;
and choose from the rainbow of beer styles. I once made a
very dark, rich beer bread with porter, brown sugar, and
molasses. I added cinnamon to that one too. Yes sir, it was
dank.
You can easily make this recipe vegan by using walnut oil or
coconut butter instead of cow butter. Please do not use
margarine. Please. Always use a worthy, delicious fat!
Ingredients:
2 1/2 cups white flour
1/2 cup whole wheat flour
3/4 cup firmly packed brown sugar
1 Tbsp baking powder
1 tsp salt
12 fl oz (one bottle) amber ale, room temperature
1/2 cup (1 stick) butter, melted
1/2 cup crushed walnuts (optional)
Sift together flours, sugar, baking powder, and salt in a
medium ceramic bowl. Using a fork, stir beer into the flour
mixture, but just until fully moistened. The texture of the
bread will be more interesting if the dough is left
somewhat rugged.
Spoon into a greased and sugared loaf pan. Sprinkle
walnuts evenly over the surface, and let sit for 10 minutes
before baking.
Bake at 375 degrees F for 50 minutes. Remove from oven and
score surface thoroughly with a toothpick to a depth of about
an inch. Pour the melted butter over the walnuts, and return
to oven until surface crisps to a golden brown.
Oh, and I have been known to pan toast this bread with a slice
of sharp Tillamook Cheddar melting on the top!
Beer Bread
Beer bread is an easy-to-make, mouthwatering comfort food.
This version is one I have developed based on a simplified
recipe given to me by friends years ago. Since then, I have
probably baked over 100 loaves of beer bread, each one
slightly different.
I like recipes that have interchangeable parts. Depending on
your collection of ingredients, you can change your proportion
between flours; use white or brown sugars, or a combination;
and choose from the rainbow of beer styles. I once made a
very dark, rich beer bread with porter, brown sugar, and
molasses. I added cinnamon to that one too. Yes sir, it was
dank.
You can easily make this recipe vegan by using walnut oil or
coconut butter instead of cow butter. Please do not use
margarine. Please. Always use a worthy, delicious fat!
Ingredients:
2 1/2 cups white flour
1/2 cup whole wheat flour
3/4 cup firmly packed brown sugar
1 Tbsp baking powder
1 tsp salt
12 fl oz (one bottle) amber ale, room temperature
1/2 cup (1 stick) butter, melted
1/2 cup crushed walnuts (optional)
Sift together flours, sugar, baking powder, and salt in a
medium ceramic bowl. Using a fork, stir beer into the flour
mixture, but just until fully moistened. The texture of the
bread will be more interesting if the dough is left
somewhat rugged.
Spoon into a greased and sugared loaf pan. Sprinkle
walnuts evenly over the surface, and let sit for 10 minutes
before baking.
Bake at 375 degrees F for 50 minutes. Remove from oven and
score surface thoroughly with a toothpick to a depth of about
an inch. Pour the melted butter over the walnuts, and return
to oven until surface crisps to a golden brown.
Oh, and I have been known to pan toast this bread with a slice
of sharp Tillamook Cheddar melting on the top!
