Many moons ago, my Mom had a website (www.thebreadworks.com). Each month, she added a new recipe to the “Recipe of the Month” section. This recipe is the selection from January 2002 which is pretty much pre-Cambrian in terms of internet history.
This recipe is based off my Mom’s Beer Rye Bread from her Breads from Betsy’s Kitchen cookbook. In it, she recommends using a dark beer. I only had a Summer Honey Wheat beer, so I used that.
I was tempted to call this Coffee Chocolate Sex Bread but I couldn’t quite figure out how that third part would work. I mean, what a trifecta though! I tacked on the “not too sweet” because the coffee and coffee flour add the bass notes while the chocolate plays the melody. That would be so cool if it made sense.
Because alliteration is cool. And pretentious. You want to know what’s even more pretentious than alliteration? Using goat milk, that’s what.
Subtle sour taste of rye tempered by the smooth creaminess of Brie. Delish!
Despite a few unexpected ingredients, this is a pretty standard American-style pumpernickel recipe – the coffee, coffee flour, and chocolate provide the pumpernickel overtones.
A rich, complex, savory, loaf that’s two parts fancy, one part rustic, and may just be the best invention since… well, you know.
Anise Lemon pee-KAHN Bread. Not PEE-can. As my Mom, a proper Southern Belle, used to say to her New England friends… a PEE-can is what you put under your bed at night. Silly Yankees.
Today, I have reason to be very sad and I have reason to be very happy. What bread should a sad happy baker make? Why, how about a little bit of Sadhappy Bread.
Five pre-teen boys at the house for an overnight birthday party? No worries. These rolls will earn rave reviews guaranteed.