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  1. #1 For CW,Salt Grass Steakhouse Shiner Bock Beer Bread 
    An Adversary of Linda #'s
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    Aug 2005
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    22,891
    There is a Texas restaurant chain called Salt Grass Steak House and they serve Shiner Bock Beer Bread at every table while you wait for your order.

    Salt Grass Steakhouse Shiner Bock Beer Bread

    This is a favorite of many that visit the Steakhouse. It is served warm and with their special Honey Butter.
    Ingredients:
    1 1/2 -1 3/4 C. Shiner Bock Beer (flat)
    2 1/2 C. Whole Wheat Flour
    2 tsp. Dry Active Yeast
    1/4 C. Warm Water ( not hot )
    1/2 tsp. Salt
    1/4 C. Honey
    1/4 C. Vegetable Oil
    1 1/2 C. All Purpose Flour
    Preparation:
    Dissolve in a large mixing bowl yeast with warm water, add honey and stir. Mix in wheat flour, salt, and all purpose flour in bowl. Stir in oil and slowly add flat beer. Mix all ingredients together. Place dough on a floured service and kneed for at least 10 - 15 minutes. The dough may need a little more flour added to it if while kneading its sticking to your hands. The finished dough will feel smooth and spongy and will not stick to your hands.
    Place dough in a lightly oiled bowl and cover with plastic until it doubles in size. Do not place dough in a draft or a over heated area. The dough should be let to rise at room temperature.
    When dough has doubled, punch in the middle and let rest for 5 minutes. Divide into four equal parts and shape into round loaves. Place loaves on a lightly oiled cookie sheet. Score twice on top of each loaf with a knife two inches apart and about 2 1/2 inches long. Cover loosely with plastic wrap until the loaves have double in size.
    Place in a preheated oven at 350 degrees for about 30 minutes.

    Saltgrass Steakhouse Honey Butter

    This goes perfectly with the Shiner Bock Beer Bread, but it can also be used for other things. Like over fresh warm muffins.

    Ingredients:
    1 Stick Butter (softened)
    2 Tbs Condensed Milk
    1/4 C + 1 Tbs Honey
    Preparation:
    In small food processor or blender whip butter, milk, and honey. You must whip the ingredients until they lighten in color and turn a light cream color. Shape with melon ball. Cover and refrigerate until served. You may also omit the honey and serve with your favorite bread or rolls.

    Shiner Bock Beer Bread --Here is another one .
    1 1/2 -1 3/4 C. Shiner Bock Beer (flat)
    2 1/2 C. Whole Wheat Flour
    2 tsp. Dry Active Yeast
    1/4 C. Warm Water ( not hot )
    1/2 tsp. Salt
    1/4 C. Honey
    1/4 C. Vegetable Oil
    1 1/2 C. All Purpose Flour
    Recipe
    Dissolve in a large mixing bowl yeast with warm water, add honey and stir. Mix in wheat flour, salt, and all purpose flour in bowl.

    Stir in oil and slowly add flat beer. Mix all ingredients together. Place dough on a floured service and kneed for at least 10 - 15 minutes.

    The dough may need a little more flour added to it if while kneading its sticking to your hands. The finished dough will feel smooth and spongy and will not stick to your hands.

    Place dough in a lightly oiled bowl and cover with plastic until it doubles in size. Do not place dough in a draft or a over heated area. The dough should be let to rise at room temperature.

    When dough has doubled, punch in the middle and let rest for 5 minutes. Divide into four equal parts and shape into round loaves. Place loaves on a lightly oiled cookie sheet.

    Score twice on top of each loaf with a knife two inches apart and about 2 1/2 inches long. Cover loosely with plastic wrap until the loaves have double in size.

    Place in a preheated oven at 350 degrees for about 30 minutes.

    BEER BATTER BREAD

    3 cups flour
    1 tablespoon baking powder
    3 tablespoons sugar
    1 teaspoon salt
    1 bottle (12 ounces) beer, at room temperature
    1/4 cup unsalted butter, melted you can use less


    Preheat the oven to 375°F. In a mixing bowl, combine all the dry ingredients. Add the beer all at once, mixing as little as possible; the batter should be lumpy.
    Pour the batter into a 9-x-5-x-3-inch loaf pan and brush with the melted butter. Bake in the oven for 35 to 40 minutes, or until an inserted skewer comes out clean. Turn out onto a rack to cool.

    Makes 1 loaf.

    Here is another version ,Shiner Bock Beer Bread

    Hearty brown bread goes great with steaks & makes wonderful sandwiches! Note: Time includes rising
    1 1/2 cups shiner bock beer, flat & at room temperature
    2 1/2 cups whole wheat flour
    2 teaspoons dry active yeast
    1/4 cup warm water
    1/2 teaspoon salt
    1/4 cup honey
    1/4 cup canola oil
    1 1/2 cups white wheat flour
    Directions
    1The night before: Pour beer into mug, cover with paper towel, and let sit out on counter overnight.
    2Next day: Dissolve yeast in warm water in mixing bowl. Mix in honey.
    3Add both flours & salt, and stir to mix. Stir in oil and slowly add beer. Mix well. Place dough on floured work surface and knead 15 minutes. (Dust with flour if dough is too sticky).
    Place lightly oiled bowl & cover. Let rise to double in size.
    Punch down and let rest 5 minutes.

    Shape dough into four oval shaped loaves. Place loaves on lightly oiled cookie sheet.

    Score with a knife (I usually make 2 diagonally placed scored a couple of inches apart.
    Preheat oven to 350F
    Cover loosely with saran wrap and allow to double in size again.
    9Bake 30 minutes.
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  2. #2  
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    Hey, megs! Thanks. I'll give one of these a try on Friday when I get back from Boston and report back on the results. :)
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  3. #3  
    Senior Member LibraryLady's Avatar
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    Megi, does Lord Pompous know that is trailer trash beer?

    Snap, you're wise to avoid CU on Sundays.
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  4. #4  
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    Quote Originally Posted by LibraryLady View Post
    Megi, does Lord Pompous know that is trailer trash beer?

    Snap, you're wise to avoid CU on Sundays.
    What? No "fucks" or "shits?" Your vulgarian swampland compatriot will be disappointed.

    Thanks again, megs. I'll give one or more of these a shot at the end of the week.
    Last edited by Cold Warrior; 08-11-2008 at 06:33 AM.
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