Brewing beer is the thing du jour. Everyone seems to be dry-hopping, sparging and racking up at home these days. Micro-breweries are spring up left, right and centre, some really successful and others that should have stuck to their day jobs.
Things are also brewing in my house.
Two kegs and some bottles live in the garage and Batch Three is sitting in the dining room, about to be siphoned off – I hope to be forgiven for completely muddling up the lingo. I have to rely on the Chief Brewer’s opinion of the end products as ale is completely not my tipple, so as it conditions, every time tasting is going on I excitedly wait for a verdict.
So far he’s sticking to his day job.
I have no doubt that Batch Three will be exceptionally decent ale. Batches One and Two though have been made freely available to me for bread making, whipping up fish batter or washing my hair in, should I be so inclined. So here we have – ale bread rolls.
Jailhouse rock – alehouse rolls! I couldn’t resist the pun, and clearly not could Dan Lepard, who’s the author of the recipe (from Short and Sweet) and its name presumably.
Definitely one of the all-time top 10 breads. The ale and the porridge base make them moist and they stay fresh for a good few days.