Tonawanda News —
2 tablespoons honey
2 teaspoons kosher salt
1 egg, beaten
4 to 5 cups mixed flour (Like the cookbook authors, I used two cups white flour, two cups rye and 1/2 cup whole wheat), plus additional white flour for working
In a small bowl, add the yeast and honey to the beer and allow the mixture to sit for five minutes until foamy. (In my experience, the mixture does not necessarily get very foamy, but stick with it.) Add the beaten egg to the wet ingredients, then begin adding in the mixed flour, one cup at a time. The ideal consistency for the dough is when it forms one cohesive mass.
At this point, flour your work surface and turn the dough out for kneading. Using firm motions, knead the dough for about five minutes until it bounces back when poked. Cover with a clean dish towel and let rise for at least one hour.
Punch down the dough, then replace the towel and let it rise again for at least two more hours, or refrigerate it overnight, which will give it the slightest sourdough taste. (Jill’s note: This is the method I used. I worked well.)
Preheat the oven to 450 degrees. Form the dough into two loaves, dust then lightly with flour and lightly slash the tops.
Bake for 25 to 30 minutes or until the crust is browned. Let stand for at least 15 minutes before serving.
— Jill Keppeler
Iced green minty drink
“Slave girls scurried through light and shadow, bearing flagons of ale and wine and some iced green drink that smelled of mint. One table in twenty was occupied at this hour of the morning.” — “A Dance With Dragons”
As a fan of iced mint tea, I had to give this one a try. While the final mint taste isn’t the stronger (I would add more mint if I made it again), it’s a nice change from the bottled teas available this time of year, which I find horribly sweet. At least with this, you can add as much or as little sweetener/honey as you would like.