Thursday, July 17, 2014

In a Recipe State of Mind - Breakfast

Recipe Pairing Flavors:
An intensely flavored brew bursting with deep, darkly roasted coffee accompanied by notes of caramel, dark malts, char and hops.  Concludes in a long and lingering, bitter espresso-like finish that’s both powerful and mouth-filling. 


Want the entrée recipe?
You’ll find it in next Thursday’s post.

Want the dessert recipe?
It’ll be following the entrée recipe post.

Want the snack recipe?
It’ll be appearing after the dessert recipe post, so be sure to check back.


Baking, beer and breakfast.  Unusual and yet, what could be more natural? 

Yeast rising, sugars caramelizing and coffee brewing.  It's all a part of the allure. 

And just thinking about all those luscious aromas rising up from the morning kitchen, just makes my mouth began to water - sizzling eggs, steaming coffee and bacon humming in the pan.  And so, when I first tasted this brew’s heady mash-up of beer and high-octane coffee, the flavors and recipes just began to flood in. 

And so the next question became, where to begin?  So I took my cue from the bottle’s title  – Breakfast – since beginning from the beginning seemed like a natural place to start.

But, before we dive in, let me mention Mikkeller.  From the very first mouthful, I knew I'd encountered something unusually unique, which was exciting to me, being a flavor hound.

And as it turns out, my taste buds were right, for as I later discovered, Mikkeller’s goal from the beginning has been to challenge beer drinkers with intense new tastes.  For what began as a series of beer brewing experiments between two childhood friends in their Copenhagen kitchens, has blossomed into a company that exports to dozens of countries and has also brewed over 600 different beers.

But it's not only flavor variety that preoccupies their tastes.  They also work with a variety of partners, and don’t operate an official brewery, but instead collaborate with others in producing their beer recipes and experimental one-off brews.   And it’s a business model that’s earned them the title of “phantom or gypsy” brewers, which is probably a nickname that they wear with pride.

And it's a nickname that’s apparent in my recipe pairing partner- the Mikkeller Beer Geek BreAKfast, which is a collaborative effort between Mikkeller and the Anchorage Brewing Company of Anchorage, Alaska.  So, if you've been wondering why the letters "AK” in the word “BreAKfast” are capitalized, you can wonder no longer, since “AK” is the two letter U.S. postal code for the state of Alaska.

But now let's get back to breakfast with my beer inspired bread.  It’s a high protein loaf with a chewy and springy crumb that's not only great lightly toasted, but makes a mean breakfast sandwich with melted Swiss cheese and a soft boiled egg.

And if you do try it, don't shy away from the Swiss, for it contributes a nuttiness that adds great flavor to the beer bread’s accents of darkly toasted malt, coffee and hops.  And when you take a bite, that creamy yoke coats the bread’s yeasty beer powered flavors and rounds them all out.  There’s worse ways to start the day.

And if you're wondering why I've dubbed this bread "Pane Macchiato,” which means "stained bread" in Italian, it's in honor of a type of espresso known as "latte macchiato.”

For if you ever order “latte macchiato,” what you can expect is steamed milk that's been "stained" with a shot of espresso, and it just happens to look exactly like the warmed milk and beer combo used in my recipe to make this bread.

So, in the spirit of collaboration, here's my first Mikkeller inspired recipe. 

And it's a bread that’s worthy of breakfast – for it brings together baking, beer and coffee,
and all in a single bite.


(Makes two loaves)

5 cups bread flour
  teaspoons kosher salt
1 teaspoon baking soda

4½ teaspoons active dry yeast
1 tablespoon sugar
2½ cups whole milk
½ cup Mikkeller Beer Geek BreAKfast

vegetable or canola oil

In a large bowl, combine the flour, salt and baking soda and set aside.

Add the milk and beer to a saucepan set over very low heat.  Once the mixture reaches 120°F (test with an instant read thermometer), remove from heat and pour ½ cup into a measuring glass.  Add the sugar to the measuring glass, stirring well until dissolved and then sprinkle in the yeast.  Cover with a warm towel and allow to proof for 5 minutes.

Once the yeast has proofed, add to the flour mixture along with the warmed milk and beer remaining in the saucepan.

Thoroughly mix together the liquid and flour with a wooden spoon or sturdy spatula.  The resulting dough once combined, will be very thick and sticky.  Cover the bowl with a piece of plastic wrap that has been oiled to prevent sticking and allow the dough to rise for 30 minutes.

While the dough is rising, lightly oil with vegetable or canola oil, two 2 quart loaf pans and then sprinkle them with a light dusting of cornmeal.

When the dough has finished its rise, deflate completely by stirring with a spoon, then divide the dough into 2 portions, before transferring each portion to the oiled and cornmealed loaf pans.

Smooth the dough and push it into the corners of the pans before covering them with plastic tubs or tenting loosely with plastic.  Allow to rise in a warm place for 30 minutes or until the dough rises to the top of the pan.

When ready to bake, sprinkle the tops of each loaf with cornmeal before baking in a preheated 375°F oven (on a rack placed mid-oven) for 20 to 30 minutes, rotating the pans from front to back halfway through the cooking time.

Once lightly browned, remove and cool for 15 minutes, before removing from pans to continue cooling on a rack.

Now, here's a peek at my Mikkeller powered recipe that’s coming up next –

1 comment:

  1. Finally had a chance to visit a most exquiste, exciting ,educating and just plain fun site that leaves one smiling and salivating for more! A feast for the eyes and an encouragement for even anyone who hungers to savor flavors.