All posts in Beer Is Better

Guinness and rye bread go together as well as shamrocks and the color green or leprechauns, gold and rainbows. OK, enough with the St. Patrick's Day cliches. Here's

This is an incredible loaf of bread, engineered by Jeffrey Hamelman in his book, Bread. The only change I made to it was using Guinness

The original version of this recipe calls for using dill pickle juice. I found the pickle flavor to be distracting, and ultimately I was disappointed

Not over-mixing this dough gives it a slightly marbled quality. This recipe uses all-purpose flour instead of bread flour for a slightly more tender loaf. If you're

I had some eggplant that I needed to eat, and I wanted to try cooking it with lentils (a natural pairing found in many different Indian dishes).

I was so curious to try this bread I cut off a slice before snapping a photo of the completed loaf. Why was I so eager? Because

I'm always on the lookout for new ways to incorporate beer into food, so when the New York Times published a beer mustard recipe earlier

Using beer in place of water when baking bread seems like a no-brainer; logic dictates you'll get a more flavorful loaf. In practice it's a lot more

Lots of recipes for cooking with beer produce heavy dishes - plenty of stews and fried items. I wanted to make something lighter and healthier for dinner,