{"id":2624,"date":"2017-11-16T15:54:44","date_gmt":"2017-11-16T20:54:44","guid":{"rendered":"http:\/\/www.paulineedward.com\/inthekitchen\/?p=2624"},"modified":"2018-03-08T17:45:29","modified_gmt":"2018-03-08T22:45:29","slug":"beer-bread","status":"publish","type":"post","link":"https:\/\/www.paulineedward.com\/inthekitchen\/beer-bread\/","title":{"rendered":"Beer Bread\/Pain \u00e0 la bi\u00e8re"},"content":{"rendered":"

\"\"(Version fran\u00e7aise ci-dessous<\/span><\/span>) I was looking for a quick bread recipe to have with Soup aux gourganes<\/a> and homemade vegan cheeses. Gourganes are on special at Adonis again this week. My mom reminded me of an old bread recipe she had found in a magazine years ago. So, I did a little research, and put this recipe together.<\/p>\n

I used a blend of flours: Red fife, sprouted red fife, white red fife, spelt and a bit of quinoa four. I’ve since made it with half and half white Red Fife and whole Red Fife flour. So good!\u00a0 I used an organic oatmeal stout from a local microbrewery… full flavoured! You don’t want a light beer for this. I guess it doesn’t get any more Quebecois than this! \ud83d\ude42<\/p>\n

\"\"<\/p>\n

Ingredients<\/h4>\n

3 cups flour (mixed)
\n1 tablespoon baking powder
\n1 teaspoon salt
\n1 tablespoon sugar
\n1 teaspoon dry mustard
\n12 oz (341 ml) beer, 1 1\/2 cups
\nOptional seasonings: 1 teaspoon onion powder, \u00bd teaspoon dried basil, rosemary, oregano, Parmesan cheese, sesame seeds, salt or steak spice to sprinkle over top.<\/p>\n

Instructions<\/h4>\n

Preheat oven to 375\u00b0.
\nCombine dry ingredients in bowl; mix well.
\nAdd beer to dry ingredients; stir only to mix. Mixture will be lumpy.
\nPour into greased loaf pan.
\nAdd topping, if using.
\nBake 35\u201340 minutes.<\/p>\n

Enjoy!<\/p>\n

Ingr\u00e9dients<\/h4>\n

3 tasses de farine
\n1 cuill\u00e8re \u00e0 table de poudre \u00e0 p\u00e2te
\n1 cuill\u00e8re \u00e0 th\u00e9 de sel
\n1 cuill\u00e8re \u00e0 table de sucre
\n1 cuill\u00e8re \u00e0 th\u00e9 de moutarde s\u00e8che
\n12 oz (341 ml) de bi\u00e8re
\nAssaisonnements optionnels :
\n1 cuill\u00e8re \u00e0 th\u00e9 poudre d\u2019oignon
\n\u00bd cuill\u00e8re \u00e0 th\u00e9 de basilic s\u00e9ch\u00e9, romarin, origan
\nGarniture: fromage parmesan, graines de s\u00e9same, ou sel<\/p>\n

Pr\u00e9chauffez le four \u00e0 375\u00b0.
\nCombiner les ingr\u00e9dients secs dans un bol; bien m\u00e9langer.
\nAjouter la bi\u00e8re aux ingr\u00e9dients secs; remuer seulement pour m\u00e9langer. Le m\u00e9lange sera grumeleux.
\nVerser dans un moule \u00e0 pain graiss\u00e9.
\nAjoutez la garniture, si vous utilisez.
\nCuire au four de 35 \u00e0 40 minutes.<\/p>\n

Bonne app\u00e9tit !<\/p>\n","protected":false},"excerpt":{"rendered":"

I was looking for a quick bread recipe to have with Soup aux gourganes and homemade vegan cheeses. Gourganes are on special at Adonis again this week. My mom reminded me of an old bread recipe she had found in a magazine years ago. So, I did a little research, and put this recipe together.<\/p>\n","protected":false},"author":3,"featured_media":2625,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[127,12],"tags":[170],"class_list":["post-2624","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breads-muffins","category-recipes","tag-beer-bread"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.paulineedward.com\/inthekitchen\/wp-content\/uploads\/2017\/11\/beerbread.jpg?fit=750%2C350&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/p6LKIh-Gk","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts\/2624","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/comments?post=2624"}],"version-history":[{"count":1,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts\/2624\/revisions"}],"predecessor-version":[{"id":2767,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts\/2624\/revisions\/2767"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/media\/2625"}],"wp:attachment":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/media?parent=2624"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/categories?post=2624"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/tags?post=2624"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}