The Open Line

The Open Line

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Recipes from September 21st

THE OPEN LINE – Saturday, September 21, 2019


8 oz pkg shredded cheddar cheese

8 oz pkg shredded Mozzarella

1 8 oz Cream cheese – softened

1 cup beer

1 tsp garlic salt

Melt cc then stir in all else.Stir


13.5 cups

2 tbsp brn sugar

2-1/4 tsp dry active yeast

6 tbsp unsalted butter, melted

3 tsp kosher salt

4 cups flour

1 cup spent grains

¾ cup baking soda

2 whole eggs

Vegetable oil

Combine 1-1/2 cups water, brown sugar, yeast, melted butter.Stir until foamy.Let sit.

Combine the Salt, flour and spent grains until smooth.Form the dough into balls.

In a different bowl make your egg wash with the eggs

Cover the dough and leave in warm area for 1 hour.

Preheat to 425 degrees

12 cups water to large pot, add baking soda.Boil.Beat the eggs in

Boil in the bath for 30 seconds.Transfer to a baking sheet and coat heavily with egg wash.Bake them for 15-20 minutes

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