|Peter Reinhart's Artisan Breads Every Day|
|by Peter Reinhart|
Renowned baking instructor Peter Reinhart distills his professional techniques down to the basics, delivering artisan bread formulas that require ...
1 - 10 of 32 for dip for beer bread
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Mix together with ... at 350 degrees for 50-60 minutes or ... together and stir until creamy and hot. Serve with Beer Bread. (I usually double this recipe.)
Cut top off loaf of bread (to use as ... will be used for dipping. Clean out ... until smooth. Add beer a little at ... buy 2 loaves and cut up the second.
Mix the following ... : Beat in beer a little at ... and remove inside to form a bowl of loaf. Cut into chunks to dip. Pour cheese mixture into bread bowl.
Blend all above ... large loaf round bread and place blended ... bread loaf. Use hollowed-out bread (bite-size pieces) to surround loaf and use for dipping.
Heat cheese and beer in a 3-quart ... dish, electric cooking pot, or chafing dish. Keep warm on low heat setting. Serve with vegetables, bread, or pretzels!
Cut off top of bread and scoop out middle (cube and save for dipping). Mix all ... a 250 degree oven for 3 hours. Serve with raw veggies and cubed bread.
With sharp knife cut top from bread; set aside. ... clam liquid, onion, beer, Worcestershire sauce, ... oven 3 hours for flavors to blend ... Remove top; sprinkle dip with parsley. Serve ... 5 minutes baking time.
With sharp knife, cut top from bread; set aside. ... clam liquid, onion, beer, Worcestershire sauce, ... 350 degree oven for 3 hours. Remove ... raw vegetables for dipping.
Cut top from bread; set aside. ... reserved liquid, onion, beer, Worcestershire sauce, ... oven (250 degrees) for 3 hours. Remove ... and eat! Serves 12.
Cut top from bread; set aside, ... clam liquid, onion, beer, Worcestershire, lemon ... at 250 degrees for 3 hours. Remove ... last 5 minutes of baking time.
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