John Myers
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Moscow Mule – Served with Homemade Bread and Mom’s Basil Butter
The perfect moscow mule – served with homemade bread and mom’s basil butter recipe with a picture and simple step-by-step instructions.
For the drinks
- 5 Can Ginger ale
- 1 Pc. Cucumber
- 3 Pc. Limes
- 5 Pc. Candied ginger
- 1 shot Vodka
- 1 shot Gin
- Crushed ice
For the bread
- 100 g Rye flour type 1050
- 1 kg Wheat flour type 405
- 1 Pc. Yeast cubes
- 300 ml Lukewarm water
- 2 Msp Salt
- 1 Msp Sugar
For the butter
- 250 g Butter
- 2 tbsp Olive oil
- 1 pinch Coarse sea salt
- 1 pinch Black pepper from the mill
- 1 bunch Basil
- 1 Pc. Lemon untreated
- 1 Pc. Clove of garlic
loaf
- Mix 50g of wheat flour with 1 tablespoon of warm water the day before and let rise for a day at room temperature.
- One day later, pile the remaining wheat flour with rye flour on the lightly floured worktop to form a small volcano and form a crater in the middle from the top. Crumble the cube of yeast into this crater, pour a cup of lukewarm water (be careful not too hot, otherwise the yeast cultures will be destroyed) and mix well with the sugar and salt with the back of a wooden spoon. Let rise briefly and add the pre-dough, then mix everything well with your hands. Then knead with your hands for about 10 minutes and, if necessary, add water until a dry, smooth dough is formed, which loosens easily from the fingers and the worktop.
- Let this dough rise at room temperature for about 1 hour. During this walking time, the dough should have doubled in volume.
- Now knead the dough again briefly and shape into three sticks of the same length. Cover the sticks again and let rise for one hour at room temperature on a tray. Preheat the oven to 220 degrees circulating air. After walking again, cut the bread lengthways with a knife and lightly flour. Place the bread in the oven at 220 degrees and after ten minutes pour 100 ml of water onto the bottom of the oven – close the flap immediately to keep the steam in the oven. After another 10 minutes, briefly open the flap of the oven again to let the steam escape. Then bake the bread for about 35 minutes at 220 degrees until golden brown. The bread is ready when the dough sample is dry (use a shashlik skewer to pierce the thickest part of the bread, if the shashlik skewer is dry after pulling it out, the dough is done).
Mom’s basil butter
- As soon as the bread is in the oven, put the butter and olive oil in a mixing bowl along with some coarse sea salt. Tear some zest off the lemon with a zest ripper or a very sharp knife. Then squeeze the lemon and squeeze the garlic. Add the pressed garlic and lemon peel to the butter and knead well with a fork or dough hook on the mixer. Season with a little lemon juice and pepper and add salt if necessary.
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