Doppelbock Bread
I respect Mark Bittman.
Bittman.
Yes, sometime he comes off a little angry and arrogant, but I usually let those characteristics go when people like that know what they’re taking about. And Bittman, I have to say, knows what he’s talking about. In yesterday’s New York Times Magazine, he discusses beer. More specifically, beer in your food.
Well, I don’t have to be convinced that this is a good thing.
I eyed the first listed recipe – Doppelbock Bread. Okay, I thought to myself, looks do-able. And it is. Even if you don’t have Spaten Optimator beer on hand (I had Domaine DuPage on hand – let’s hear it for the beer from my hometown!).
And you know what?
I like this bread. But it’s not really something you can enjoy on its own. This bread wants friends.
So yesterday, I ate it with a hearty bowl of split pea soup. And this morning, I ate it with a little bit of jelly. Mark says you should try it with this Ale, Cheddar and Cauliflower Soup. I don’t think that’s a bad idea. Then again, he usually knows what he’s talking about.
P.S. The Boy liked this bread. A LOT.
