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Saison du BUFF Beer Bread

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By: Kyle Valenzuela (@kylevalenzuela )
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  • activetime Created with Sketch. Active time: 10 minutes
  • totaltime Created with Sketch. Total time: 1 hour

Reminder of a time before self doubt (aka Childhood)

I am not the biggest fan of southern Italian cuisine. I prefer my noodly dishes to be accompanied by flavors like dashi and miso as opposed to cream and tomatoes. However, everyone is in love with their mother’s cooking and my mother was able to make a delicious spaghetti sauce. My visit to Italy a few years ago reminded me of disdain for southern Italian cooking as well as a nostalgia for the birth-giver’s recipe. Although this dish is usually accompanied by some garlic bread, I wanted to create a very special beer bread that would compliment this spaghetti recipe and bring forth this sense of nostalgia.

BUFF Flavors

Something with garlic is always the first thought that goes through my mind. However, thyme and rosemary are the flavors I want to use for this recipe. For this, I will need a beer that requires the help of three breweries to make. Saison du BUFF will make a great companion in this cooking journey. BUFF stands for Brewers United for Freedom of Flavor. It is the collaboration of Dogfish Head’s Sam Calamine, Victory’s Bill Covaleski, and Stone’s Greg Koch. You wade through the Citra and Centennial hops before reaching that rosemary and thyme. This would make great marinade for a steak. Why am I making beer bread?

Hops at the rosemary gates

Just like the beer, the bread has a little bit of hops before sinking into to those rosemary and thyme flavors. Warm and a little flaky. Great companion to your savory stews, tomatoey sauces, and all things gravy. I stuck with the meat sauce. Adding more fats never hurt either. Toast it and slab on some butter to remind yourself that you don’t need anything to keep you down. You are a strong independent quick bread!

Ingredients

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    3 cups of all-purpose flour
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    3 teaspoons of baking powder
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    1 teaspoon of salt
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    3 tablespoons of rosemary
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    2 table of ground thyme
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    3 tablespoons of parsley
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    1 teaspoon of lemon juice
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    12 -14 fluid ounces of Saison du BUFF
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    2 tablespoons of melted butter
  • Directions

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      Preheat the oven to 350º Fahrenheit. Grab your loaf pan and lightly grease the insides.
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      In a medium bowl, sift together your flour, baking powder, salt, rosemary, parsley, and ground thyme.
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      Pour half of the Saison du Buff slowly into the dry ingredients while mixing. The mix will be on the dryer side. Stop and add the lemon juice and continue mixing. Mixture should be lumpy.
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      Pour the ingredients into the load pan and place in the oven for 50 minutes. Pull the loaf out of the oven and pour the melted button on top of the load, distributing the fatty goodness evenly. Place back into the oven for 10 minutes. Let cool for 30 minutes before slicing.

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    Kyle Valenzuela

    I am a developer, cooking fanatic, and craft beer lover. However, lacking in baking skills, I decided to try making beer bread. Baking Brew is dedicated to cooking and baking with one main ingredient in mind. Craft Beer!

    Saison du BUFF (2016)

    This saison has been infused with a herbaceous blend of Stone Farms and locally harvested sage, lemon thyme, rosemary and parsley and dry-hopped with Citra hops for a refreshing finish. First brewed in 2010, this citrusy farmhouse ale was named Saison du BUFF in tribute to the ad hoc coalition that Sam (Dogfish Head), Bill (Victory) and Greg (Stone) formed in 2003. Called Brewers United for...

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    Stone Brewing

    Founded by Greg Koch and Steve Wagner in 1996, San Diego-based Stone Brewing is the 9th largest craft brewer in the United States. Stone has been listed on the Inc. 500 | 5000 Fastest Growing Private Companies list 11 times, and has been...

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