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Toasted bread roundels topped with spicy chicken mixture and cheese and gratinated
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 21-25 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.


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subset: commoncrawl


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Platform kit 1.5m x 1.5m (includes 4 legs & 4 handrail uprights)
Platform kit for 1500mm wide modular ramp system. Platform measures 1500mm x 1500mm, features an expanded mesh grip surface and comes supplied with 4x telescopic legs and double height handrails and safety edges for any two sides.
Kit includes:
1500mm x 1500mm Platform kit
2x 1500mm platform handrail kits
All instructions and a video for assembling the system can be found here
These systems are designed to be both portable and temporary - therefore they do not need to comply with building regulations (Part M or Part K) - if you require your system to be compliant please get in contact as this something we can provide but the specification would need to be altered.
All pictures shown are for illustration purpose only. Actual product may vary due to product enhancement.
One Year Warranty | Yes |
Bolt Down | Yes |
Easy to Fit | Yes |
Electric Wheelchair | Yes |
European Made | Yes |
Fixings Included | Yes |
Manual Wheelchair | Yes |
Mobility Scooter Friendly | Yes |
Leave Outside | Yes |
Buy With Confidence
The Ramp Factory value transparency in all of their business transactions and want you to be able to buy from us with confidence. We have taken a number of measures to ensure that this is possible. These include:
Fast Delivery
We aim to despatch all of our orders on the same day when ordered on a business day before 1pm or within a maximum of 48 hours after they have been received if ordered over the weekend or bank holidays. Our target is to deliver within 2 business days which is included free of charge as standard to UK mainland and other shipping methods are available at an extra charge to various regions.
No Quibble Returns Policy
All non-faulty stock items can be returned within 30 calendar days of purchase for a full refund. If you aren't sure how to choose the correct ramp, do give our friendly sales team a call.
Fully Secure Payment Processing
The Ramp Factory are proud to use the most safest payment methods, we use Adyen, one of the world's fastest growing E-Commerce Payment Providers to process all of our transactions. Adyen encrypt all of your payment details to the highest level possible, ensuring that none of your personal details are passed on to third parties. we also use PayPal which is an online payment system that makes paying for orders online and sending and receiving money safe and secure.
Buy VAT Exempt
Certain goods and services for disabled people are zero-rated for VAT, including mobility aids, as long as the customer is eligible and the goods are for domestic or personal use. All of our wheelchair ramps classify as mobility aids and therefore those eligible can purchase these VAT exempt.
First of all, you need to be eligible to be VAT exempt – that is, you, or the person using the product needs to be disabled or chronically sick to be eligible. The HMRC defines a disability or chronic illness as:
"a physical or mental impairment which has a long-term and substantial adverse effect upon a person's ability to carry out everyday activities". This includes chronic illnesses such as diabetes, as well as terminal illnesses.
Please note that this does not include temporary incapacities such broken limbs, nor does it include elderly people who are frail but otherwise able-bodied.
Domestic use
Secondly, the product or service must be for the exclusive use of the disabled individual.
Please note that this does not include goods or services supplied for businesses purposes, or goods/services which are made widely available to a large group of people. It does, however, include charities.
How do I claim my VAT back?
You can claim your VAT back very easily through our website. Simply check the box at the bottom the first checkout page to confirm that you are eligible for VAT exemption. Then fill in the details of your disability or illness, and the VAT will be automatically removed from your purchase.
If you are in any doubt as to whether you are eligible to receive goods or services zero-rated for VAT, you should consult Notice 701/7 VAT Relief for Disabled People or contact the National Advice Service on 0845 010 9000 before signing the declaration.
Modular Ramp Length & Load Height & Delivery
It is crucial for you to know your load height. This guide should help you gauge how long a ramp you require. If you are still not sure, please call us on 01372 478960.
Load Height: This is the vertical measurement from the ground to where you rest the ramp onto.
For Modular Wheelchair Systems:
Minimum recommended gradient: 1 : 12
For e.g. for a 1 ft load height you'll need a 12 ft long ramp.
Will occur to kerbside on a pallet, unassembled and will require a signature. Please make sure that the pallet is not damaged and all parts are present before sign for the delivery.
Which wheelchair ramp length? Use our ramp length calculator! Learn more


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Tickets for events at Apollo Victoria, London
Venue Information
The Apollo Victoria Theatre has a heritage dating back to 1929 when it was opened as a state-of-the-art cinema, commissioned by Provincial Cinematograph Theatres (PCT) to accommodate the growing popularity of 'talking pictures'. The theatre was designed by the architect Ernest Walmsley Lewis along an Art Deco style that still remains to this day; upon its official opening in 1930, the Gaumont British News charmingly called the interior of the theatre 'a fairy cavern under the sea, or a mermaid's dream of heaven'. In the decades following the theatre, known as the New Victoria Cinema, was renowned as a place to watch film, variety and even big band performances within walking distance of bustling Victoria Station. Despite its cinematic origins, the building closed in 1975 and was reopened as the New Victoria Theatre, shifting its focus on to more musical content. A concert was scheduled to celebrate the new opening, with Shirley Bassey performing as a headline act! The theatre hosted a series of well-loved musicals in the late seventies and early eighties including Fiddler on the Roof, The Sound of Music and Camelot, before becoming the venue for the debut performances of Andrew Lloyd Webber's exciting new musical Starlight Express. The interior of the auditorium was completely redesigned for the production, with race tracks running through the audience and modifications to incorporate a split-level rollerskating rink. The rehaul proved to be entirely justified when Starlight Express went on to have huge success, playing at the theatre for an amazing 18 years before finally closing in 2002 to make way for another Lloyd Webber musical, the Bollywood-inspired Bombay Dreams. The A. H. Rahman production ran for two successful years before ending in 2004, after which it was followed by the classic Saturday Night Fever for a brief stint and then Movin' Out, the Billy Joel musical. This closed in February 2006 to allow for preparations for Wicked, which opened in September the same year to rapturous praise and overwhelming commercial success.
By Tube
The theatre is within walking distance of Victoria tube station, one of London's busiest stations with many connections. The station is accessible via the Victoria, District and Circle lines.
By Train
Victoria station is a main hub for National Rail trains across the country. The theatre is within walking distance of the station.
By Car
If you would like to drive to the theatre, there are various meters on the roads surrounding it, including on Allington Street, Bressenden Place and Carlisle Place.
By Bus
Victoria Bus station is next door to the rail station which is within walking distance. It is the arrival point for most big coaches in the country. Local city buses also travel to this station.
The tariff for the meters on the roads is ú2.00 per hour, although it can get busy so you may want to avoid this option at certain times of the day. Alternatively London Victoria Car Park is a 6 minute walk and will cost ú22.00 to park for the day.
Number of Steps
There are 3 steps between rows in the auditorium.
Step-free information
The wheelchair accessible entrance is via the Vauxhall Bridge Road entrance of the Theatre. A wheelchair lift provides level access to the Accessible Toilets and foyer facilities. Another wheelchair lift gives access to the wheelchair area in the circle.
Wheelchair Access
The Apollo Victoria Theatre has 4 wheelchair spaces available in the Circle seating area. They are on the two side blocks of seats, row F. To reserve a wheelchair space call the Apollo Victoria Theatre Box Office on 020 7828 7074.
Hearing Systems
There is an induction loop along with an infra-red system within the auditorium.
Guide Dogs
Guide dogs are allowed in the auditorium.
General Access Info
All disabled patrons must book on 020 7828 7074. Any other questions please call 020 7834 6318.


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The Labor Department said Thursday that the four-week average of applications, a less volatile measure, rose by 3,250 to 370,500.
The storm could affect weekly applications for up to four weeks, a Labor spokesman said.
Applications declined in one state last week because its unemployment office lost power during the storm and wasn't able to receive applications. The spokesman wouldn't identify the state. The storm also pushed up applications in other states because those temporarily out of work sought benefits.
If applications stay below 360,000 after the storm's effects fade, it would be a good sign for the job market.
Weekly applications have fluctuated between 360,000 and 390,000 since January. At the same time, employers have added an average of nearly 157,000 jobs a month. That's only been enough to lower the unemployment rate slowly. It has declined to 7.9 percent from 8.3 percent this year.
There are some signals that the job market is improving. Employers added 171,000 jobs in October and hiring in August and September was much stronger than first estimated, the department said last week. The economy has gained an average of 173,000 jobs a month since July. That's up from 67,000 a month in April through June.
The unemployment rate rose to 7.9 percent in October from 7.8 percent in the previous month. But that is because more Americans began looking for work, possibly because they felt their chances had improved. Not all of them found jobs, which pushed up the unemployment rate.
Employers posted fewer available jobs in September than in August, according to a separate report from the Labor Department on Tuesday. That happened after job openings were revised higher in August. Employers filled fewer openings, the report showed, but layoffs also fell.
The economy picked up slightly this summer after a sluggish spring. Growth rose to a 2 percent annual rate in the July-September quarter, up from 1.3 percent in the April-June quarter. Consumers and the federal government spent more, and the housing market contributed to growth for the sixth straight quarter.
Most economists expect growth will remain sluggish through early next year. Many hope the economy will accelerate if the White House and Congress avoid the so-called "fiscal cliff," the package of tax increases and spending cuts scheduled to take effect early next year. If the cliff isn't avoided, it could push the U.S. economy back into recession.


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Designer Trina Turk and her husband launched Trina Turk swimwear in 1995. At the tender age of 11, Turk knew she wanted to design clothing professionally. After graduating from the University of Washington with a degree in apparel design, Turk worked at several companies. She decided to launch her own business so she could design a line of contemporary clothing for women.
Her first clothing line was sold by Barney's New York, Fred Segal, and Saks Fifth Avenue. Since then, Trina Turk has grown into a multi-million dollar business; its wholesale sales topped $40 million in 2009.
Turk introduced swimwear to her collection in 2007 through a license with Apparel Ventures. The swimwear collection is highly influenced from the cocktail party culture as well as the lifestyle of the desert. The must-have silhouettes and vibrant colors represent the brand's style. From one-piece suits to tunics to two-piece bikinis, Trina Turk™'s swimwear brings out the fashionista in every woman.


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12 oz bottled beer
Friday, December 23, 2011
No-Knead Beer Bread – My Second Favorite Use for Belgian Ale
12 oz bottled beer
169 comments:
Does this taste like beer? I ask coz I never drink beer as I don't like the taste.
And sorry you got a cold :-( Hope you get well soon. Move down to OC, the weather is super nice and warm here ;-) - December 23, 2011 at 6:00 PM
- Chef John said...
Yes but very subtle.
- December 23, 2011 at 6:08 PM
May I ask why do you always use dry active yeast instead of fresh yeast?
- December 23, 2011 at 6:15 PM
100º celius or fahrenheit ?
(: - December 23, 2011 at 6:17 PM
- Azi said...
don't want to nitpick but there is no beer in the ingredients list...
btw, love the no-knead bread, this sounds like an excellent solution for when I forgot to put a loaf ahead of time.
AG - December 23, 2011 at 6:51 PM
Forgot to list the beer in the ingredients list.
Looking forward to trying this bread, looks really good! - December 23, 2011 at 7:00 PM
Chef John, why does this take so much less time to rise than the ciabatta recipe (which takes 18 hours)?
Thanks! - Wolfgang - December 23, 2011 at 7:17 PM
Looks good! The beer isn't listed in your ingredients.
- December 23, 2011 at 7:43 PM
- Chef John said...
Not sure! Maybe its the more yeast?
- December 23, 2011 at 7:47 PM
- Chef John said...
Blizniak, that's just I've always used. Easy and convenient.
- December 23, 2011 at 7:48 PM
Im going to try this soon. Just saw it on YouTube. Your Amazing.
- December 23, 2011 at 9:15 PM
John, I LOVE your blog, but it's Belgian, not Belgium. Keep up the good work!
- December 23, 2011 at 10:00 PM
- Ting's Desolace said...
Yay finally another yeast bread recipe!! I can't wait to try this! Thanks Chef John! BTW can I substitute beer with other carbonated soda pops like coke or sprite?
- December 24, 2011 at 12:35 AM
- Jonathan said...
Even simpler (and a little less cure time). It's made for some amazing bread too:
Beer Bread
3 cups self-rising flour
1 can (12 oz) beer at room temperature
5 tbsp sugar
Mix all ingredients by hand, pour into greased (Pam) loaf pan. Pour 1/2 to 1 stick melted butter over the top. Let set for 15 minutes.
Bake 350° for 1 hr.
For different flavor ideas use parmesan cheese, garlic, italian seasoning, etc.
Additionally, I've done it with hard apple cider and cut up a granny smith apple into it with very positive results :) - December 24, 2011 at 9:35 AM
- Chef John said...
Yes that is fast, but I want everyone to be clear that that's a short bread recipe, and not the same taste and texture as a yeast bread. This is much more of a bisquit or cake texture. Similar to soda bread.
- December 24, 2011 at 11:33 AM
- Michelle et Abigail said...
Is the pan of water you added to the oven a good idea for any type of bread or just this one?
- December 24, 2011 at 2:31 PM
How do I print this out with the times? Do I need to listen to the video and write it out?
- December 24, 2011 at 5:51 PM
- Ting's Desolace said...
HI Chef John, tonight I just baked the bread follow your recipe. At first I was worried about the strong beer taste, but it tastes exactly like a sourdough bread! Unfortunately my mom cut the bread before it has completely cooled off, therefore the whole loaf is getting a little crumbly...she said she couldn't resist the smell. Great recipe regardless thanks!!
- December 24, 2011 at 9:40 PM
18 oz of AP flour is NOT 4 CUPS, I just screwed up the dough because of this...
- December 25, 2011 at 1:34 PM
Hi Chef John!
tried the recipe today.
i didnt get the sponge in the beginning but then i stil continued by adding more flour in
the bread was burnt after i bake it following ur recipe :S it still tastes good except tht the crust's a bit too hard coz its burnt
wht might i had done wrong? - December 25, 2011 at 1:42 PM
- Chef John said...
Yes it does! You're confusing weight and volume. A cup is 8 fluid ounces, but a cup of flour only weights about 4,5 ounces on a scale. So, if you weight 4 cups of flour it will weight about 18 ounces. (you should watch our How to measure flour video!)
Bottom line. Either weigh 18 ounces of four on a scale (most accurate) or simply add 4 cups of flour. Either way you are adding the same amount. - December 25, 2011 at 1:45 PM
- Chef John said...
No idea! Your oven must be off since this won't burn in 35 minutes. Did you add the water?
- December 25, 2011 at 1:57 PM
I made this yesterday with good results. The dough was a little dry and I should have added a little more beer.
I think it's important here that we remember we all live in different altitudes with different humidity levels, so we need to add the flour to feel and not necessarily what the recipe calls for. Remember, the more you bake bread, the better you'll get at it. - December 25, 2011 at 8:52 PM
Do I need to make any adjustments to the recipe if I substitute the AP flour with bread flour? Will it come out the same?
- December 26, 2011 at 10:18 AM
- Chef John said...
Use same amounts.
- December 26, 2011 at 12:13 PM
Any problems with yeast competition with the baker's yeast by using unfiltered bottle conditioned beer?
- December 26, 2011 at 4:12 PM
- Chef John said...
the same I think!
- December 26, 2011 at 5:23 PM
- Chef John said...
yeast competition? is that a real thing?
- December 26, 2011 at 5:24 PM
- Jerome said...
The bread is excellent ! Even if I used fresh yeast, and forgot to put water inside the oven... I used a Belgian beer called 'Saint Feuillien'.
Here in Belgium we have some good recipes with beer. The most famous is called Carbonnades Flamandes and is a kind of Beef Bourgignon cooked with brown beer, brown sugar and onions. It tastes very sweet ! - December 26, 2011 at 5:34 PM
Now this cut down the middle of the bread sorta reminds me of something in the finished bread money shot, but I just can't put my finger on it.
Can you help me figure it out? - December 26, 2011 at 7:27 PM
I'm a few days late, but to Wolfgang who asked why this would proof for less time, I would guess that mixing in a beer, especially an unfiltered and unpasteurized beer, would have the same effect as letting the dough rise naturally. The primary function of yeast is to turn sugars into carbon dioxide and alcohol, and that's already done with the beer. plus, if there's any active yeast in the beer, that would help the little bit of yeast already in the recipe do it's job.
As for the anonymous question about yeast competition, yes, that is a real thing. If you put 2 strains of yeast together, one will eventually kill the other off. This is the reason why san francisco sourdough all has the same characteristics and you can't make SF sourdough elsewhere. You could take a poolish from SF and move it to another region, but eventually the wild yeast in that area would kill off the San Francisco yeast, and you would have a poolish with the characteristics inherent in the local yeast. However, this wouldn't really have any effect on something that's taking all of 6 hours to go from raw ingredients to finished product. - December 27, 2011 at 3:09 AM
- Foodfanataholic said...
Bread was amazing, I would just add a tad more salt the next time. Perfect rise, perfect bake, perfect taste!
- December 29, 2011 at 2:06 AM
- bootcamp workouts said...
This is nice Bread..good for Diet control.
Dona - December 29, 2011 at 6:13 AM
- Emyloo Shoes said...
As usual - huge success! I used bread flour and a bottle of Blue Moon, and our dinner guests said it was some of the best bread they've ever had!
Thanks (once again) for making me look like I know what I'm doing :) - December 29, 2011 at 2:18 PM
i made it and it didnt turn brown at 325 for 35 min so i sock it to 50 min and its still not brown why is this and it was still soft and slitly low and i use a thermometer by oven isnt off
- December 31, 2011 at 7:45 PM
- Chef John said...
No idea!
- December 31, 2011 at 8:31 PM
Hi Chef John,
This was the first loaf of bread I ever made (I'm only 18). I loved it! As did my parents when I allowed them to eat it haha. I made one variation that turned out great, I used a dark beer with more hopps and the bread tastes much more like sour dough. Overall a great simple recipe that I can make any time. So glad I found this.
~Katie - December 31, 2011 at 9:45 PM
Am I the only one who thought of boobs when CJ said "There are only a couple things I can think of that feel this amazing underneath your fingertips..."?
- January 1, 2012 at 11:00 AM
- Kristen B said...
I made this today. And yes, it was as easy as you made it look in the video! Here's a pic of how mine turned out: http://flic.kr/p/b6pxxB
Thanks, Chef John, for helping me bake my very first loaf of bread from scratch! :) - January 2, 2012 at 9:17 PM
- M. said...
I've used dark beer (a schwarzbier style one) to make this, and it turned out great! the dough was a little more "liquid" than i would like, but i added extra flour and stuff.. since i was afraid it would get too tough, i just leave it that way!
it tastes great, the beer added a little more color to the bread, and despite the kinda-too-round shape acquired from the stubborn liquid dough, i was satisfied!
A big hug from Brazil chef John! I really like your videos =) - January 3, 2012 at 7:42 PM
Chef John,
If you just want a regular sans beer bread, but want a quicker recipe than the Ciabatta bread you posted can you just follow the recipe and omit the beer? I'm think you might have to wait longer for the dough to rise though. Thanks in advance for your response. - January 4, 2012 at 12:58 AM
- Chef John said...
Yes! It work with just water!
- January 4, 2012 at 1:32 AM
- Joey said...
I can't believe I had to explain the "couple of things" joke to my husband when we watched this... I think he's losing his touch! My loaf is currently settling in for a couple of hours under a hot, wet towel. Can't wait to try it :) thanks for all your amazing recipes, Chef John.
- January 5, 2012 at 3:42 AM
- Chef John said...
You're a great wife. I can tell. :)
- January 5, 2012 at 10:48 AM
Your holiday pumpkin bread (the one with 1/4 teaspoon of yeast, the one I had so much success) required 50 minutes to bake, yet this one only 35 minutes to bake. Why the shorter bake time? You also use more flour, more yeast plus the beer in this recipe. Why is this?
- January 5, 2012 at 12:27 PM
- Yolina said...
I made the Beer Bread few time WOW it is absolutely delicious and fancy looking, super easy to make .
For sure I will bake it often.
Thank you Chef John . - January 5, 2012 at 4:56 PM
Hello Chef John,
I enjoy your teaching cooking blog very much.
I have 2 questions regarding this bread:
1-Can I use whole wheat flour as an alternative?
2-If I don't want to use beer is there an alternative?
Gaelle - January 5, 2012 at 5:23 PM
- Chef John said...
sure, it will just be denser. you can just use warm water.
- January 5, 2012 at 7:58 PM
My first try at making bread and it came out great. Thanks so much..
vfj.... - January 5, 2012 at 8:46 PM
You must have small hands. I followed the recipe and my loaf looks a lot smaller.
- January 6, 2012 at 3:26 PM
I just baked mine with 2 cups of wheat flour and 2 cups of PF -- Turned our fantastic!! Love it
- January 6, 2012 at 3:54 PM
My mom is always trying to make different breads and they never come out too good. I, her 14 year old daughter, gave this a shot and blew her mind <3
- January 7, 2012 at 5:06 PM
- GG said...
Using the whole flour came out great! I used beer this time. Will used hot water next Thursday with a new loaf.
Gaelle - January 7, 2012 at 6:10 PM
Man, I suddenly got called into work while it's in the process of rising. Is it okay to store it for a few hours, in the fridge or something, and then proof/bake?
- January 9, 2012 at 3:54 PM
- Chef John said...
Sure! Chill it!
- January 9, 2012 at 4:45 PM
- Brightclouds said...
Thank you.
I did it. Very delicious. - January 11, 2012 at 1:22 AM
My belgian friends that I've visited for a New Years Eve party REALLY liked your bread!!!
btw, me too :)
Cheers from Germany
K. - January 11, 2012 at 2:47 PM
- GG said...
Chef John,
I am trying the bread again tonight. I just finish mixing all ingredients and realized as it was last time that with whole wheat flour you need more liquid to arrive at the sticky consistency. I probably added between 4 to 6 ounces in addition to the initial 12 ounces, which brings the total liquid to 16 to 18 ounces.
Gaelle - January 11, 2012 at 9:21 PM
Chef John,
How do you feel about a stout with this recipe? is my bread going to be black? LOL - January 11, 2012 at 10:36 PM
- Holly said...
Making this tomorrow to go with Broccoli Cheddar soup (with beer) Thanks so much!
- January 12, 2012 at 3:56 PM
- Drew said...
I made it with the stout and it turned out great. I used 12oz Samuel Smith Oatmeal Stout and then just before baking sprayed it with PAM and drizzled oatmeal then a pinch of flour over it.
I also used my crock pot so it would keep a nice shape. 30 min at 450 then took the glass pyrex lid off for 15 more minutes.
The center was so soft and fluffy it was cake like with just the slightest crunch on the outside.
I couldn't get the slits to cut very well though. Using a super sharp pering knife they just kept closing up so it busted on the side slightly. I'll try a razor blade next time but I can't imagine it being any sharper. Maybe my dough was too sticky still. I've never made bread before this.
2 pics:
http://imageshack.us/photo/my-images/832/photo2bwu.jpg/ - January 14, 2012 at 8:53 PM
- LAU Laetitia said...
I tried it this afternoon and oh my gosh!!!! It was so good!!! Thanks for all your recipe. And keep going! - January 15, 2012 at 9:43 PM
HiChef John, Thank you very much for the easy video of making home made no knead beer Bread. I have made it twice and it came out great. My husband loves it and told me to keep on making the bread. We love it.
Thanks again. - January 19, 2012 at 1:27 PM
- Ashley said...
I made this tonight with Newcastle beer and its....AMAZING!! My husband and I couldnt wait for it to cool either...lol
- January 20, 2012 at 12:55 AM
Hello Chef John!
I tried this recipe and it turned out AMAZING!! We all loved it.....made it on Friday, (it's Sunday and it's gone, so I have another batch in the oven as I type! ) All your videos make cooking look so easy! This is my new favorite web site! - January 22, 2012 at 12:21 PM
Hi Chef John. Just a quick question.
If the yeast doesn't seem to be going ballistic after the prescribed 2 hours, should i just give it more time, maybe move it to an even warmer place, or both?
Sponge looked perfect, but it seems like it's taking a little longer in the rising dept.
Maybe 3 or more hours rising? - January 24, 2012 at 2:33 PM
I tried this bread recipe. My sponge was much thicker/pastier than yours (video). After beer added and proofed for 2 hrs it was much more gooey. I had to "pour" it onto the cornmeal sheet. No way I could have rolled it around and shaped it, let alone picked it up. I probably used +1/4 cup more flour trying to handle it at all.
After the last proofing (in warm oven) it only stood about 2" tall. Any ideas? - January 25, 2012 at 4:45 PM
- cdb said...
Just made this for the second time, and neither time has it browned. It looks much more, shall we say "rustic" than yours. I was really hoping to get that nice split, browned look like yours, but no luck. First loaf tasted ok, but I fixed one mistake for round 2 and had higher hopes. It's still cooling, so I haven't cut into it yet. I know you already said you had no idea why someone else's didn't brown, so I'm really just sharing an experience here. Could it have anything to do w/ the beer used? I used New Beljium's Trippel.
- January 31, 2012 at 5:38 PM
- Chef John said...
sorry, not sure! do you have water in the oven?
- January 31, 2012 at 6:20 PM
How do I print off a copy of this recipe with ingredients and instructions together? I very much want to try this recipe but I do not want my laptop in my kitchen prep area. I like old school, a printed copy to spill things all over and with space for me to make comments. HELP please =}
- February 1, 2012 at 6:38 PM
- Chef John said...
Sorry, no time to type! But if you write one up for us, I'll be happy to post!
- February 1, 2012 at 8:40 PM
Will this recipe work with organic gluten-free grain flours or mixes?
I am trying to get healthier and away from the processed and genetically enhanced foods so prevalent today.... but I don't want to give up bread. My fingers are crossed on your response!
Thank you, Chef John :o) - February 1, 2012 at 8:56 PM
- Chef John said...
Sorry, I've never baked GF!
- February 1, 2012 at 9:35 PM
Made this tonight with great success. Forgot to put the pan of water in and it was just fine. I did brush with oil in the last ten minutes of baking and that helped create a nice golden finish. The crust had a perfect little crunch. Thank you!
(I used Sam Adams Lager which imparted a slight bitter note...will use a more mellow beer next time.) - February 2, 2012 at 12:28 AM
- Jana said...
I made a loaf of bread last night with a bottle of Blue Moon. Followed the recipe exactly and the crust was amazing. It went beautifully with a hearty chicken soup. Thank you for demystifying yeast and bread making with this easy recipe!
- February 3, 2012 at 12:18 PM
- Not Just A Chick said...
Just tried recipe this week..and am in love... I did double the salt, as I find most homemade bread recipes lack a bit, and it worked! my Guinea pig taste-tester (haha) LOVED it.. perfect flavour, and liked how quick I was able to produce the loaf! Taking it up the the cabin w/ the in-laws this weekend!! Thanks!!
- February 3, 2012 at 12:35 PM
Awesome recipe! I tried this last night with a BlueMoon Winter Abbey Ale - delicious!
I followed it EXACTLY and was perfect.
The house smelled great. The hardest thing was letting it cool overnight, but we did and it was well worth it! - February 4, 2012 at 8:45 AM
Can you use all whole wheat for this instead of AP?
- February 4, 2012 at 7:10 PM
Best loaf of no-knead bread yet for me! I believe my dough was too wet before, which is what was making crumb so deliciously moist and airy, but also making it take an hour to bake. This ration of liquid to flour makes a very nice airy crumb, still moist, but without those huge ciabatta holes. Nice!
-Pyrofish - February 5, 2012 at 5:09 PM
I'm currently waiting for my dough to rise, can't wait to see this when its done.
Love the videos you make =D - February 11, 2012 at 2:11 PM
- GPVC said...
We just tried this recipe and it's fantastic! Just one small question... can bake the dough in bread pans? I think we can make two out of the same dough... just wondering if we will get a more uniform shape. Thanks! GREAT RECIPE!
- February 12, 2012 at 2:43 AM
- Chef John said...
Never tried, but sure, why not?
- February 12, 2012 at 10:24 AM
- GG said...
GPVC, could you let us know how your bread came out by using bread pans?
GG - February 12, 2012 at 5:54 PM
- GG said...
GPVC, could you let me/us know how the bread turned out by using the bread pans?
GG - February 12, 2012 at 5:54 PM
I made two batches of dough and divided them into three loaf pans coated with a lite coat of pam and corn meal,that worked fine. I have also substituted 1/2 of the AP with whole wheat and or Barley flour. Great recipe, thanks John
- February 14, 2012 at 3:54 PM
- Patrick said...
I happened upon this wonderful recipe by serendipity and have been making this bread at least once every week since (family and friends all love it). I had used Anchor Steam (wonderful) exclusively until last night's Guiness Black Lager (fantastic).
I also greatly enjoy Chef John's delicious blend of entertainment and learning. - February 16, 2012 at 2:50 PM
can I use wheat flour in place of or in combination with the AP flour?
- February 16, 2012 at 7:00 PM
- Chef John said...
i'm sure you can, but it will be a heavier texture
- February 16, 2012 at 7:35 PM
A truly dignified way to put stale homebrew to rest. I used a superannuated bitter and added dried oregano, crushed garlic, shredded cheddar ("shreddar"), and pickled jalapeños
Recipe doubled well, but the recipe is for a very large loaf as-is. - February 23, 2012 at 8:30 PM
- Valerie said...
You mentioned warming this in a lighted oven at appx 90 degreesF. Is this the general temperature that all bread & doughs that require a warm rise need?
I have just checked my oven, that has two lights, and it reads at 122 degF. Is this temp TOO warm? If so, I can unscrew one light.
Had perfect luck with No-rise Ciabatta, and feel cocky enough to start working harder. Thank you always for your encouragement and fine teaching! - February 29, 2012 at 10:17 AM
Hello Chef John,
I saw your video on Allrecipes and I plan to try it. The reason I am posting here is because I wanted to ask you where you think I should go to school to study culinary arts. I will be graduating high school this June and am overwhelmed by my options. I decided to ask someone like you who studied in New York for advice. I am in Seattle, Washington. - February 29, 2012 at 10:26 AM
- Chef John said...
Sierra, Wish I could help, but I have no info with any current culinary program!
Be sure to work in a restaurant for a few weeks or months before enrolling in any school! - February 29, 2012 at 12:38 PM
- Chef John said...
I don't think I said 90 degrees, as that's too hot. 70-75 is great.
- February 29, 2012 at 12:39 PM
- GG said...
Good morning Chef John,
I wanted share and see what you think of the yeast increase.
I made the bread last night with some changes as an experiment. Since I knew that using whole wheat or whole grain white flours will make the bread denser, I used 2 tsp of instant yeast instead (still need same amount of rising time by the way). Does that make a difference?
I also added 15 minutes to all the rising times (expect for the sponge).
I used 1 cup of whole grain white flour, 1 cup of whole wheat, and 2 of unbleached all-purpose. I have to say that it is meatier, but supple. It's also less chewy. Love it. - March 1, 2012 at 8:44 AM
Fantastic! I've never baked bread before. Woke up at 5am, couldn't get back to bed and decided to hop on youtube, stumbled on this video, did exactly as instructed and it turned out perfectly. It made an excellent addition to breakfast. Thanks Chef John!
Picture - March 7, 2012 at 2:31 PM
Fantastic recipe and video!
Woke up at 5am, stumbled upon this, thought "why not?", followed each step and ended up with great fresh bread for breakfast. It was my first time baking bread and I loved it.
I was particularly inspired by the "can't throw 3 ingredients together" nudge and the "couple of things that feel nicer" comment in the video.
Thanks Chef John.
Picture - March 7, 2012 at 2:37 PM
I made my first recipe from your site which was my first bread and had a deliciously successful wine/cheese/bread party with it. It was BEAUTIFUL!! Thanks for your amazing videos, I've shared them with several people...as a matter of fact, my house is starting to become a bread factory off your no knead recipes...
- March 10, 2012 at 9:39 PM
- blazen said...
I just tried this but my dough doesn't look like chef's :( mine looks a lot more dry! help!
- March 12, 2012 at 9:06 PM
- Shreya said...
This bread is HUGE!I made it yesterday with whole wheat flour. It was little dense but not dry at all. Also, it is going to last me forever.
Thanks! Great recipe. - April 2, 2012 at 1:04 PM
- Jhex said...
I made this last week... it was excellent! I had to use a little less flour (about 3-1/2 cups) but I was using a Heineken which are under 12 oz
The flavor was fantastic, the texture perfect... thanks Chef John - April 10, 2012 at 8:41 PM
- Unknown said...
Would sourdough starter work with this recipe?
- April 14, 2012 at 2:06 PM
- Chef John said...
starter should theoretically work in any bread!
- April 14, 2012 at 2:38 PM
Chef John you have changed my life i make you're recipes and it puts my man in a really good mood. This beer bread is so much better than my recipe
- April 17, 2012 at 9:07 PM
this is the first recipe of Foodwishes that i tried making. i need to give you a BIG thank you, Chef John:) it came out super good! i love it! this is a real good and easy recipe and it was my very first time making a loaf of bread! thank you thank you!
- April 27, 2012 at 1:51 PM
- mszatanik said...
Also works with czech and german beers :)
and its great with whole wheat flour. - May 7, 2012 at 4:07 AM
Chef John THANK YOU! I live in San Diego and it was the first bread that I make and it was delicious. Perfect times, perfect heat. Cecy
- May 29, 2012 at 12:04 PM
Too chewy both times. Didn't rise like yours after two attempts. 18 oz. too much? Any ideas other than letting it rise more before baking. I gave it 90 minutes the second time and it still didn't rise all that well from baking. BTW - your site is truly fantastic. Thank you!
- June 3, 2012 at 6:31 PM
I tried to make my own bread once before and it just didn't work. So, I thought....I LOVE Chef John and he really knows what he's talking about...so, I'll give it a shot. I DID IT! This bread was so easy and SO good! I took it to a cookout and it was still warm! I came into the kitchen and a friends 6 year old was stuffing his mouth full of bread....he said "that's the best bread I've ever had". I will certainly make this again....but next time I'll keep it for my self!
- June 4, 2012 at 3:24 PM
I tried this with some leftover Guinness stout we had in the house, and though it's a completely different flavor, I really enjoy it. Dark, swirly color to the dough, deep malt flavors throughout, while still keeping the consistency of a white-flour bread. Give it a try sometime if you're feeling experimental...
- June 8, 2012 at 4:47 PM
I followed the recipe and as beer, I chose a Leffe (Blonde). While making the bread, the youtube-movie was really helpful to see how the dough should look like in every stage.
Result: a nice looking bread with a taste and structure that was really good (crusty outside, soft inside).
This was actually the first bread I made (and since I'm Belgian and I saw a recipe for bread with Belgian style beer, I tried this recipe for my first bread) and I can advise it to anyone who wants to try baking bread. - July 6, 2012 at 8:03 AM
Has anyone tried this with a more bitter, heavily hopped beer? Like something around 45-50 IBUs. Wondering if the hop flavor might come out oddly in the bread. WIll post back if I end up trying it.
- July 7, 2012 at 11:10 AM
Back again. I tried making this bread with Stone Levitation Ale which comes in at 45 IBU's. Not an extremely hoppy beer by any means, nor is it very bitter, but in comparison to a white ale this beer has much more kick.
The bread turned out well. There is just a tinge of citrus, and perhaps pine hops that comes out much more when the bread is toasted. I am still curious about how this bread would turn out with an IPA.
All in all, a great, easy recipe that I'll be using many more times in the future. - July 9, 2012 at 5:10 PM
I very hoppy beer such as an IPA will improve shelf life by at least half.
- July 10, 2012 at 10:39 PM
- Unknown said...
Hello Chef John! Not sure if this question has been asked. Would a dark beer, such as Guinness Extra Stout work with this recipe? Or a Dark Lager Beer?
- July 17, 2012 at 8:30 PM
- Chef John said...
I would think any beer would work! Enjoy!
- July 18, 2012 at 4:29 PM
Would it be OK to leave the batter overnight and bake in the morning? Is there anything else I should do to make this variation work for me? How would the finished bread be different in this case?
-Uma - August 21, 2012 at 11:18 PM
This bread is awesome. I did knead the bread for about 2 minutes and it quickly became the correct consistency. Makes a huge loaf. Next time I will sprinkle some sesame seeds or sunflower seeds on the top before baking. Thanks!!
- August 28, 2012 at 1:29 PM
Chef John, I just want to make it clear measurement for AP Flour that you used on this recipes. As I know 18 ounces = 2.1/4 cups not 4 cups.
- September 6, 2012 at 5:01 PM
- Chef John said...
Your confusing liquid and weight measures. A cup of flour weighs just over 4 oz per cup. (which is 8 oz by volume not by weight)
- September 6, 2012 at 6:02 PM
I have made this twice, and it always taste amazing, but I live in Las Vegas, and when i make the dough, it always has this weird chunky kind of feel to it. It doesnt look like yours at all. Am I doing something wrong?
- September 8, 2012 at 9:12 PM
- Chef John said...
Sorry, no way to know!
- September 8, 2012 at 10:37 PM
I stumbled across this recipe while searching for bread recipes on Google. when I clicked on it i did't know it was one of yours. when I heard the music at the beginning of the video I got excited because your bread recipes are always delicious.
- September 27, 2012 at 11:14 PM
- Unknown said...
I tried this today Chef John! First timer baking bread and made a blogpost about it like you with some nice pictures! Thanks!
http://freakydeakydutchguy.blogspot.nl/2012/09/36-my-breadmaking-journey.html - September 28, 2012 at 1:07 PM
- Terry said...
Chef John I discovered your youtube account and blog this year and it has changed my life. I didn't realize that I could cook or bake anything. I've tried following recipes from foodnetwork and other blog but they only show people how to make things whereas you teach us how to make things. I love your recipes.
I've been stalking this recipe page for a couple weeks now(I kept drinking the beer before I had a chance to make the bread) and decided to make this recipe today. I used a Guinness in this recipe which made the dough much darker than yours but the flavor and smell are unmistakable. My house smells like beer and bread. I can't wait to taste it after its finished cooling. - October 26, 2012 at 7:24 PM
- Chef John said...
Thanks for the kind words! Enjoy!
- October 26, 2012 at 9:00 PM
- The Ranting Redhead said...
What are your recommendations for putting this in loaf pans? Anything different need to be done? I'm afraid I'll have a flat bread if I don't put it in a pan.
Also, could honey be used? - December 4, 2012 at 5:17 PM
- Katrin said...
The loaf is in the oven! However, I didn't catch the note that during the proofing step the towel should be DRY, :/ so as I lifted it off before baking…some of the dough came off. Still looks beautiful and looking forward to trying it after it's cooled. Thank you for the informative video.
- December 11, 2012 at 3:25 PM
Super great bread and for someone who makes bread every day this was so easy without the need to knead it. So great, so beautiful. I loved it and we finished it within the same day.
- December 28, 2012 at 1:29 PM
- Unknown said...
Hi Chef John,
Made it yesterday with my son (2y).
Take a look at my video!
Thanks - February 14, 2013 at 8:13 AM
- crocodile_dondii said...
I used the weights & volumes (carefully measured, as you encouraged us) and found the mixture a little drier than your video suggested. I had to add about 1/4 cup more warm water. Did I do something wrong?
- April 1, 2013 at 7:49 PM
- Chef John said...
No, sometimes it's just the weather and how much moisture is already in the flour.
- April 1, 2013 at 7:50 PM
- Unknown said...
This was soooo good. My first loaf of bread to bake and it is delicious. Your videos are excellent. Thanks a lot!
- April 23, 2013 at 3:34 PM
- Unknown said...
Hi Chef John, your bread is wonderful. But can you suggest anything going well with this bread?
- May 7, 2013 at 10:19 AM
- hadenough said...
This is the easiest bread ever. I tried other recipes as well, but I always get back to the beer bread. Sometimes I follow the above recipe, but most of the time I use spelt flour and add all sorts of things like 1/2 teaspoon of turmeric (it stains!), hemp, chia, sesame, sunflower, pumpkin seeds and you get a wonderful thick and healthy bread, although it won't raise like the white flour does.
Best recipe ever! Thank you!
- May 23, 2013 at 7:26 PM
- Unknown said...
do you have a Recipe Using Stale Bread if u do i would love a link to the video
- July 12, 2013 at 12:28 PM
- Unknown said...
do you have a Recipe Using Stale Bread if you do i would love a link to the video
- July 12, 2013 at 12:29 PM
- Unknown said...
I made ur hamburger buns it was perfect!!! Your recipies are the only ones i make right....now im still baking no knead bread...hope i could make this right...thank you very much you i hope you make more bread recipies please :)
- September 23, 2013 at 5:43 PM
- Unknown said...
Thank you :)
- September 23, 2013 at 5:44 PM
- Unknown said...
Please make more bread recipies please :)
- September 23, 2013 at 5:45 PM
- Aulia Alyda said...
I wonder if I can subtitute beer with root beer :L - November 7, 2013 at 9:05 AM
- Kath said...
I just made this and I have to say that this is one of the best breads I've ever eaten. It's also the first bread I've ever attempted, so that made it at least 100% sweeter.
I added a touch of molasses, honey and ground ginger, which made it even more special.
Cheers, John - for your know-how and amusement! - December 31, 2013 at 5:21 AM
- flowfitness817 said...
Happy Happy New Year!! Chef John!! Just have to tell you that I LOVE YOUR VOICE. I watched the video yesterday and followed you as started the bread. I actually love to knead dough by hand so I was curious about this NO KNEAD methods. It turned out AMAZING. I added a little olive oil and forgot to put the pan of water. LOL I posted a picture on my fan page: THE FIT BAKER MOM on FaceBook and you have inspired 2 other people to make the bread. THANKS FOR ALL THAT YOU DO to make novices look like pros.
- January 10, 2014 at 4:09 PM
- Lauren said...
I baked this bread today. It is DELICIOUS! Thanks for the great recipe and great video. :)
- February 2, 2014 at 10:58 PM
- Unknown said...
This was DELICIOUS. The first bread I made that slices perfectly without breaking. It was a little too moist, but that's probably just due to slicing it too soon. I needed it for my steak dinner! Even though the potatoes I had thrown into the charcoal were actually ready, so I ate everything. I feel bad about stabbing the bread now.
Anyway, it didn't rise quite enough, but I am sure there's jut something wrong with ME, but it was, again, just delicious. - June 29, 2014 at 5:09 PM
Hello Chef John, I love this recipe! I have made it about 3 times already and it always comes out delicious. I was wondering if I could knead this dough anyway? If that is the case, would I need to add more yeast/flour to the sponge?
Thank you! - July 23, 2014 at 8:45 PM
- Chef John said...
Why change?? This is too wet to knead.
- July 23, 2014 at 11:56 PM
Can I make dinner rolls out of this recipe?
- August 20, 2014 at 7:49 PM
- Chef John said...
Of course! But they are much denser and leaner than normal din rolls. We have that recipe also!
- August 20, 2014 at 10:58 PM
- aijiko said...
I agree with your blog comment in regards to pouring the beer into the sponge. It was a strangely sensual experience. Just felt so right. I'd make this again just for that step.
- September 12, 2014 at 10:07 PM
- Anne said...
Ok- so I put in four cups of flour and everything went well until it was time to turn it out on the board and shape the loaf. My dough was like the angry swamp thing from Mars. It oozed, it slimed, it ate copious amounts of flour, it stuck to everything, and would not shape into anything other than a blob. Do I have too light a hand when I measure flour? My method is very successful for cookies, cake, and quick bread, but maybe not appropriate here?
- September 13, 2014 at 6:16 PM
- Steve said...
I used this recipe to make an huge hamburger bun for a 9 inch burger... it was excellent! Thanks Chef John!
- October 27, 2014 at 9:05 AM
- humantorch said...
I made this for the first time last night and it turned out amazingly well, though unlike a few others here I found it a bit too salty for my liking. That's the only modification I'd make, other than that it was simple, my house smelled delicious while baking, and it's so much more satisfying to make my own bread instead of store-bought!
- October 28, 2014 at 7:19 AM
- Daryl said...
Baked the beer bread yesterday and I was accused of buying it at the bakery -- the ultimate compliment. Gosh it was so good.
- November 19, 2014 at 6:36 AM
- Unknown said...
I baked this recipe last week with my son. My breads, including ones made in the bread machine, are usually epic failures. But this came out PERFECT! It looked great and tasted even better. I wonder if this can be adapted to a dutch oven?
- January 12, 2015 at 10:52 PM
I can't resist myself!!! Need.... to ....wait ....until....cooled.....icantdoit!!! Lucky, I made 2:b
- January 27, 2015 at 5:06 PM
- Unknown said...
Thank you so much chef John.
Can I let the dough rise all night? - February 20, 2015 at 10:31 PM
- Chef John said...
Not sure, never tried, but probably if you kept it in the fridge.
- February 21, 2015 at 2:13 PM
- dina said...
Sooooo good bread, I make this bread and the other one "no knead bread" every day. Sales of the bakery in the corner must be dropped, because I don't buy there anymore, I do my own foodwishes bread����. Thank you for teaching and sharing your recipies and videos(it helps and motivates a lot)
- March 9, 2015 at 8:55 PM
- Unknown said...
I decided to make this and I'm glad I did
I told my six year old that it was minecraft bread and he said it was amazing. Lol - December 10, 2015 at 5:15 PM
- Unknown said...
Dear Chef John,happy new year.i tried this beer bread on my first day of 2016.my family said this bread is tasty but a bit too yeasty.if i cut the yeast half in the first, would this bread still be fermented? thank you for your time.cheers.
- January 2, 2016 at 6:43 AM
- Unknown said...
This bread turned out amazing! I doubled the recipe and made 2 loaves. I experimented with one of the loaves by folding in half a cup of old cheddar and half a small purple onion chopped very small. Both breads turned out amazing! Incredible for such a simple recipe! Goes great with some homemade garlic butter!
- January 6, 2016 at 10:57 PM
- Eileen Jordán said...
I made this bread today. Changed it a bit because I had 10 Oz bottle of light beer so I eyeballed the flour until it looked sticky and gooey,like in the video, and I added 1 tbsp of light brown sugar (I didn't want to miss the color). Now, I'm making soup, this bread goes great with it. It's crunchy and soft,beautiful light brown color.Perfect!!! I'm making this forever! BTW I made this with a counter top toaster oven, the times were on point. The rising of the bread took less time ,should be the Puerto Rican sunshine.
- January 17, 2016 at 12:48 PM
- Eileen Jordán said...
I just made this and we are thinking of ways to make sandwiches, french toast and other goodies. I changed the recipe a bit because I only had a 10 oz light beer so I eyeballed the flour until I had the goey mixture in the video. I added 1 tbsp of brown sugar for color. The times were on point except for the rising but it must be the Puerto Rican sunshine. I will make this bread for ever!!! So crunchy and goey...I'm making soup to serve with this bread, they'll go so well. Thanks
- January 17, 2016 at 4:04 PM
- DanceCat said...
Finally found a way to like beer!!!
Thank you :) - September 15, 2016 at 9:14 PM
- Chuck Sotis said...
Dear Chef John,
I just took the world's most beautiful loaf of Beer Bread - using your recipe - out of my oven. Thank you!!!!!!!!!!!!!! Wish I could send you a picture of it.
Big Loafer
- January 24, 2017 at 8:10 PM
- Dave Wygonowski said...
When I make no kneed bread it is great ter it comes out of the oven. But my family tells me that it is quite chewy the next day. Could this be the result of me not waiting for the bread to cool completely? I have not experimented with this recently so I wanted to ask the experts first, before I make a bunch of bread that the family won't eat, and I'll just have to feed the birds with.
Thanx. - February 5, 2017 at 11:58 PM
- Unknown said...
I love sourdough bread, but don't have the maternal instincts for the starter. Cooks Illustrated once suggested adding dark beer and vinegar to the liquids. And it's close enough for me! I substitute a third or a quarter of the liquid with each.
- April 22, 2017 at 12:58 AM
- Carl Pond said...
It's -13 deg below zero so what better activity could one engage in today?
This is the second time I made this recipe, the first was yesterday when it was 20 below.
Wow, a great recipe for making hardy rustic bread — with out the 18 hour wait
I'll make another loaf tomorrow, then my wife and I'll be in bread for a good month anyhow.
BTW I too can cannot think of more than two things that are more supple than the touch of forming the loaf.
Thanks much for this recipe Chef John.
- December 31, 2017 at 11:59 AM
- Chez' Bubba said...
Tom (AKA...Chez' Bubba)
I've been doing the Ciabatta bread for some time now and tried the beer bread and we have a new winner and champion. I'm using Stella Artois for the recipe and it never fails. - October 15, 2019 at 2:23 PM


text:
WASHINGTON — Airlines tried and failed to block a federal rule making them tell passengers upfront the full cost of airfare, including government taxes and fees. So they're trying another route, asking Congress to do what the Obama administration and the courts refused to do: roll back the law.
A bill in Congress would allow airlines to return to their old way of doing things, which was to emphasize in ads the base airfare — the amount airlines charge passengers to fly — but reveal the full price including taxes and fees separately. It's backed by a bipartisan group of 33 lawmakers led by House Transportation and Infrastructure Committee Chairman Bill Shuster, R-Pa.
Before the Department of Transportation put its regulation in place two years ago, airlines and ticketing services would typically display the lower base fare in large type and show taxes and fees in small print. Consumers shopping online often weren't shown taxes and fees unless they scrolled to the bottom of the Web page or clicked through several pages after selecting a flight.
The bill, supported both by the airline industry and by its pilot and flight attendant unions, is moving through the House at Mach speed. It was introduced in March and approved by the transportation committee a month later without a hearing and by a voice vote, which means there is no record of who voted for or against it. The committee's entire discussion of the measure lasted 9 minutes.
The bill is "a gift to the airlines," said Rep. Jerrold Nadler, D-N.Y., a transportation committee member who said he voted against it. "What you're going to see is $200 for the airfare, and then you're going to be shocked when it turns out to really be $250," he said. "It's misleading to the consumer. It's just dishonest."
Airlines say they should be able to able to advertise their fares the same way hotels, car rental agencies and other businesses do — by advertising the price of their service and adding in taxes and fees before the final purchase.
"Consumers are better served when they can buy airfares like they buy any other product," said Sharon Pinkerton, senior vice president of Airlines for America, which represents major carriers. "I think what's confusing is to have airfares treated differently."
The measure's supporters also say the industry is overtaxed. They want airlines to be able to break out taxes and fees so that consumers can see how much of their ticket price goes to the government. The industry says taxes are about 21 percent of a typical $300 round-trip domestic ticket.
The rush left no time for consumer input, their advocates say. "We're very concerned a piece of legislation that can have such a broad effect was moved through without any consultation. I was just shocked by this," said Bill McGee, an aviation consultant for Consumers Union.
He said the title of the bill, The Transparent Airfares Act, smacks of Orwellian doublespeak since it would make airfares less transparent by allowing airlines to conceal the full purchase price.
Transportation Department officials say airlines are free under current rules to spell out taxes and fees so long as the full price is more prominent.
The fight over how to present fares is part of an ongoing clash between airlines and the administration over passenger rights. During President Barack Obama's first term, the Transportation Department issued several far-reaching aviation consumer regulations, beginning with a ban on so-called "tarmac strandings" in which passengers were cooped up in planes for hours, sometimes in miserable conditions.
Other recent regulations include allowing passengers to cancel reservations within 24 hours without penalty, tougher requirements for compensating passengers denied boarding because of overbooking and bag fee disclosure requirements.
Against airline resistance, the administration issued its airfare disclosure rule in 2012. Several airlines, supported by their trade group, sued in federal court to overturn it, but the court sided with the government, and the Supreme Court refused to hear the airlines' appeal.
The department is at work on another round of rules that would require airlines to disclose some add-on fees when they advertise fares. Since 2008, airlines have been unbundling fares, charging for many services that used to be included in the ticket price. Fees vary by airline, but passengers may now be charged extra for an assigned seat, early boarding, a meal, curbside check-in or carry-on bags, among other services.
"I am fed up with the hidden fees and the misleading advertising of prices, which makes it difficult to compare rates," one frequent flyer wrote the Transportation Department. "I'm tired of being at their mercy."
Airlines for America has stepped up its Washington lobbying since Nick Calio, the top White House lobbyist under former President George W. Bush, took over as its chief in 2011. Sean Kennedy, an Obama White House lobbyist, joined the association last year.
Thirty airlines spent nearly $30 million on lobbying and employed 213 lobbyists last year, according to the political money-tracking website OpenSecrets.org.
Shuster has received $64,900 in airline contributions so far in this election season, making him the top congressional recipient of airline contributions. He's also received $22,500 from air transport unions. Other sponsors of the bill were also among the industry's top recipients. "The chairman receives support from many constituencies because they support his agenda, not the other way around," said Shuster spokesman Jim Billimoria.
Opposition to Shuster's bill is beginning to surface. On Monday, Sen. Robert Menendez, D-N.J., introduced opposing legislation that maintains the existing regulation and doubles the penalty for violating it.


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At your next moment of change and opportunity, what kind of leader will you be?
This question arose again recently as we kicked off a major web project with a client. The goals of the project were typical enough: improve usability, differentiate the firm, and close the gap with competitors.
But that was the problem. These goals have become the stock objectives for most major web initiatives, pulled from the shelf and recycled for every website and product redesign. And it's not hard to see why. They're safe. They're familiar to your colleagues. They provide easy benchmarks and sometimes easy wins.
Goals like these may lead to change, but they rarely lead to progress. They're conventional thinking that will produce, at best, a conventional outcome.
Because recognition is the first step toward recovery, here are the five most common off-the-shelf web strategies that we see in our work:
Strategy #1: Parity
The parity play involves watching what your competitors do, and then either copying them or one-upping them. Parity is seductive because it's easy and safe. And it can lead to incremental improvements. But it's just as likely that you're imitating an expensive tactic that didn't work for your competitor. In either case, you can never lead your market by following the pack.
Takeaway: Don't chase your competitors. Chase your customers.
Strategy #2: Novelty
Every business wants to be new and different, so many business leaders equate innovation with novelty. They think if they introduce something new—something that nobody else offers—they will differentiate themselves and capture attention. But what's new isn't necessarily valuable or better than the alternatives. In fact, few business breakthroughs are actually new:
- Apple didn't invent the graphical user interface, digital music player or smartphone. They vastly improved on existing products.
- Google didn't invent the search engine.
- Nintendo didn't invent the video game.
Takeaway: Newer isn't better. Better is better.
Strategy #3: Usability
Most web initiatives cite improved usability as a business objective. While usability is a must for long-term success, it's really just table stakes. If your websites and products aren't useful as well as usable, then all the usability in the world won't help you.
Takeaway: Be useful first. Then be usable.
Strategy #4: Technology
This remains the most common approach to web innovation. It involves making a list of feature ideas or technologies, and then designing your websites or products around them. Designing products based on feature lists leads to unsatisfactory experiences because those lists aren't oriented to the perspective and needs of your customers. In fact, the majority of your customers don't care about features and technology. They just want products that are useful to them.
Takeaway: Design your business around people, not technologies.
Strategy #5: Epiphany
The notion of an epiphany—that next big idea that will change everything for your organization and industry—is at once the most seductive and dangerous of web strategies. It's seductive because it is glorified in the business press and in our cultural myths about how innovation happens. It's dangerous because it is the business equivalent of the half-court shot. While epiphanies sometimes do happen, they're too unreliable as a business strategy because they can't be controlled.
Takeaway: Don't bank on epiphanies. Processes that are repeatable and controllable are the most reliable sources of innovation.
The Solution: Aim to Be Remarkable
Remarkable sells. Remarkable gets and holds attention. Remarkable is memorable, unique and inspiring. Remarkable builds successful companies like Zappos and breakthrough products like the iPhone.
In fact, if you don't aim to be remarkable, you are unlikely to achieve even adequacy after the vicissitudes and compromises of any major web initiative. Obvious you say? Perhaps, but rarely practiced because it involves taking risks.
So, at your next moment of change and opportunity, what kind of leader will you be?


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The Le Games is proud to present Enchanted Armory, books of magic items for your 5e games! Whether it's Magical Weapons or Orbs of Oblivion, we've got everything you need to tame Tiamat.
For you Dungeon Masters out there, Enchanted Armory's got a few tricks to keep your players on their toes. Check them out now!


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NFL Playoffs — Divisional Recap: Ravens Beat Broncos in 2 OT; 49ers Rout Packers
Baltimore beat Denver in an instant playoff classic, and San Francisco dominated Green Bay in the NFC. Here's a recap of Saturday's NFL action:
Baltimore 38 — Denver 35 (2 OT)
Justin Tucker kicked a 47-yard field goal 1:42 into the second overtime, and the Baltimore Ravens beat the Denver Broncos, 38-35, in frigid Denver on Saturday. Baltimore's Joe Flacco threw a game-tying, 70-yard touchdown pass to Jacoby Jones with 31 seconds left in regulation to force the extra sessions. As a result of the victory, the Ravens advanced to the AFC Championship Game, where they will play the winner of Sunday's New England-Houston contest.
After the teams traded several possessions in the first overtime, Denver's Peyton Manning threw his second interception of the game to Ravens' cornerback Corey Graham at the Broncos' 45, all but setting up Tucker's field goal five plays later. The exciting, intense playoff game saw five ties before Tucker's kick finally ended it.
Broncos' return specialist Trindon Holliday returned a punt 90 yards for a touchdown to put Denver up 7-0 with 12:14 left in the first quarter. Flacco then hit Torrey Smith for a 59-yard score less than two minutes later. The teams traded two more touchdowns apiece — including Graham's 39-yard return of his first interception of a Manning pass - before heading to halftime tied 21-21.
Holliday returned the second-half kickoff 104 yards for a score to give the Broncos a 28-21 lead. The Ravens were able to tie the game on Ray Rice's 1-yard rushing touchdown with 20 seconds left in the third quarter. After Manning connected with Demaryius Thomas on a 17-yard score with 7:11 to play, Baltimore managed little on offense until Flacco's fantastic fling to Jones.
Flacco threw for 331 yards and three scores. Smith had three receptions for 98 yards, including two touchdowns. Rice ran for 131 yards and a score. He shouldered nearly all of the Ravens' carries after rookie Bernard Pierce left the game because of a nagging knee injury.
Manning finished 28 of 43 for 290 yards, three touchdowns and the two costly interceptions to Graham. Rookie running back Ronnie Hillman had 22 carries for 83 yards for Denver. He replaced Knowshon Moreno, who left the game with a knee injury.
San Francisco 45 — Green Bay 31
Colin Kaepernick threw for 263 yards and two touchdowns and ran for 181 yards and two more scores, as the San Francisco 49ers beat the Green Bay Packers, 45-31, on Saturday night in San Francisco. Kaepernick's rushing total set an NFL postseason record for quarterbacks formerly held by Michael Vick. The 49ers advanced to next weekend's NFC Championship Game, where they will play the winner of Sunday's Atlanta-Seattle contest.
The 49ers led 24-21 at halftime after a turnover-plagued first-half for both teams. The Packers tied the game on Mason Crosby's field goal with 8:25 left in the third quarter, before Kaepernick took over. His 59-yard scamper for a touchdown on San Francisco's next offensive series electrified the home crowd and put the 49ers ahead for good.
Crabtree had nine receptions for 119 yards and two scores for San Francisco. Teammate Frank Gore added 119 rushing yards on 23 carries, including a touchdown.
Green Bay quarterback Aaron Rodgers was 26 of 39 for 257 yards with two touchdowns and an interception.
[Scores and stats via NFL.com]


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Comfort and Joy: A Novel
India Knight
Fig Tree
From the first page, you'll be hooked into this hilarious and seasonal novel. As a reader, you can empathise with Clara, the main character. It's 23rd December, and she's running around doing last minute shopping on Oxford Street, trying to make the perfect Christmas. After a telling dinner party, in which everyone seems to have some sort of awakening and massive revelation, Clara's life changes once again.
The book explores some of those deep-seated inner feelings that most of us try to keep at bay. Are we happy with our lives? Why does everyone else's life look so perfect from the outside? What if I did this instead of that? There are several poignant moments in the book, as Clara's life dramas unfold, you can see your own.
Written with humour, care and attention, Knight understands the beauty of realistic dialogue, which keeps the pages turning. She also does wonders with the internal monologue. Dissecting the meaning of love between spouses, siblings, children and parents, it's a tender and earnest story. With the run up to Christmas upon us, it's a perfect read or an even better stocking filler.
Shirley Stevenson


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Deferred Initcalls
An "initcall" is the initialization function for a module which is statically linked into the Linux kernel. Running of initcalls can consume a large amount of time during bootup. However, some modules do not need to be initialized so early, in order for the embedded device to become usable for its primary purpose. These initcalls can be run later, after first boot (and possibly first use) has completed.
For example, many digital cameras have USB buses, which need to be initialized in order for the camera to be used as a mass storage device (to download pictures to a desktop computer). However, the USB buses do not need to be initialized for the primary use of the camera, which is to take pictures. In order to be able to take a picture as soon as possible after booting, initialization of the USB system in the kernel can be deferred until after the primary boot sequence for the camera.
Using a short patch (available for kernel version 2.6.27) it is possible to avoid running certain initcalls at bootup time. The way this patch works is that the developer selects some initcalls that they want to defer and modifies the declaration of those initcalls.
When the system is booted, those initcalls are not called in their normal sequence. When the system is done with primary boot, an application from user space triggers the calling of the deferred initcalls, using a flag in the /proc filesystem.
When the flag is set, the deferred initcalls are run, and the kernel memory for the "init" segment is finally freed.
How to use
To use deferred initcalls, first you need to identify the modules that are not required for the primary functionality of the product, and which are taking too long to initialize. (See Initcall Debug for this.)
Using the example above of the digital camera and USB, you could identify uhci_hcd_usb and ehci_hcd_init as two initcalls that could be deferred.
Change the module init routine declaration for the initcalls you wish to defer. This is done in the Linux kernel source code. For example, change:
Modules marked like this are not initialized during kernel boot
After main init, do:
cat /proc/deferred_initcalls
This will cause the kernel to run all deferred initcalls. Also the .init section memory is freed by kernel. The contents of /proc/deferred_initcalls will return 0 if deferred initcalls were not yet run, and 1 otherwise on subsequent reads.
deferred USB initcall example
As a test, on an X86 desktop system, I deferred the initialization of the USB subsystem on a 2.6.27 kernel, by using deferred_module_init on the functions: ehci_hcd_init and uhci_hcd_init
This resulted in a total times savings of 530 milliseconds, during the kernel boot phase. (Of course, this time was used subsequently when the deferred initcalls were triggered later on.)
Specifially, I changed:
Here is the main deferred initcalls patch for 2.6.26, 2.6.27: Media:Deferred_initcalls.patch
For 2.6.28 the forward-ported patch is here: Media:Deferred_initcalls-2.6.28.patch
For 3.10 the patch is here: Media:0001-Port-deferred-initcalls-to-3.10.patch
Here (inline) is a patch showing modification of USB and IDE initcalls
to be be deferred initcalls:
(This patch is also available downloadable as:
commit e7a5b8bb6a5d04054dec1e85d53bbe115059d0d0 Author: Tim Bird <firstname.lastname@example.com> Date: Fri Sep 12 11:35:58 2008 -0700 Use deferred_module_init on long-probing IDE and USB modules. These modules were taking about 700 ms and 400 ms, respectively to initialize. On many embedded systems, these initializations can be done after major boot activity is completed, with no loss of functionality. diff --git a/drivers/ata/ata_piix.c b/drivers/ata/ata_piix.c index e9e32ed..cb2ebf3 100644 --- a/drivers/ata/ata_piix.c +++ b/drivers/ata/ata_piix.c @@ -1494,5 +1494,5 @@ static void __exit piix_exit(void) pci_unregister_driver(&piix_pci_driver); } -module_init(piix_init); +deferred_module_init(piix_init); module_exit(piix_exit); diff --git a/drivers/usb/host/ehci-hcd.c b/drivers/usb/host/ehci-hcd.c index 8409e07..44a8340 100644 --- a/drivers/usb/host/ehci-hcd.c +++ b/drivers/usb/host/ehci-hcd.c @@ -1107,7 +1107,7 @@ clean0: #endif return retval; } -module_init(ehci_hcd_init); +deferred_module_init(ehci_hcd_init); static void __exit ehci_hcd_cleanup(void) { diff --git a/drivers/usb/host/uhci-hcd.c b/drivers/usb/host/uhci-hcd.c index 3a7bfe7..9c27ef0 100644 --- a/drivers/usb/host/uhci-hcd.c +++ b/drivers/usb/host/uhci-hcd.c @@ -999,7 +999,7 @@ static void __exit uhci_hcd_cleanup(void) kfree(errbuf); } -module_init(uhci_hcd_init); +deferred_module_init(uhci_hcd_init); module_exit(uhci_hcd_cleanup); MODULE_AUTHOR(DRIVER_AUTHOR);


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On a Thursday, this is MORNING EDITION from NPR News. I'm David Greene.
And I'm Steve Inskeep. The remains of four American soldiers were returned yesterday to Dover Air Force Base. They were killed in Afghanistan.
GREENE: The United States had committed to look after their families, as it has cared for families for generations. It was Abraham Lincoln, in 1865, who called for the United States "to care for him who shall have born the battle, and for his widow and orphan." Those words are now the motto of the Department of Veterans Affairs. But in this case, an immediate death benefit was not paid to the families because of the partial government shutdown.
INSKEEP: This is one of two federal obligations we'll hear about today, that have now been taken up by private citizens. We start with NPR's Tom Bowman.
TOM BOWMAN, BYLINE: Since the shutdown began on Oct. 1st, 26 service members have died; six of them in Afghanistan, most in the U.S. from a variety of causes - car accidents, for example. When a member of the military dies - whether in combat or not - the family is paid a $100,000 death gratuity. It's supposed to come within three days, and help defray the costs of travel or a funeral. But the government shutdown halted the death benefits for service members, including the ones brought home to Dover yesterday.
The controversy surfaced Monday. Pentagon officials announced they had no authority to pay the benefits to survivors. That led to families telling their stories, and officials scrambling for a solution. Sen. John McCain, of Arizona, said members of Congress should be embarrassed and ashamed by the suspension of death benefits.
White House spokesman Jay Carney said yesterday that Congress was told about the problem before the government closed.
JAY CARNEY: Congress was informed, as it was informed of all of the consequences of a shutdown.
BOWMAN: And Carney said that President Obama had ordered Pentagon and budget officials to come up with a solution.
CARNEY: When he found out that this was not addressed, he directed that a solution be found, and we expect one today.
BOWMAN: For its part, the House voted unanimously on Wednesday to restore the survivor death benefit. But the vote wasn't necessary. By day's end, there was a solution. The death benefits will be paid during the government shutdown by a private, nonprofit group called the Fisher House Foundation. The foundation provides housing so relatives can be close to wounded service members at military hospitals. Defense Secretary Chuck Hagel says the foundation will be reimbursed once the shutdown ends.
Tom Bowman, NPR News, Washington. Transcript provided by NPR, Copyright NPR.


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I love how Juliana punched the edges of the paper and then used the Scor Buddy to score the cardstock to make her flowers.
Patterned Paper: Geography, Watermark, Index, Filigree Die Cut/ Et Cetera
Jewels: Et Cetera
Trinkets: Et Cetera, Welcome Home
Petals: Et Cetera
Chipboard: Et Cetera 12 x 12 and Chunky Chips Alpha
Trim: Chiffon Rose/Olivia
Designer Note: The Scor-Buddy was used to create the flowers which were then embellished with the Bo Bunny Jewels. For more detailed information you can visit Juliana's blog at http://17turtles.blogspot.com.
Tara Orr
Tara also punched the edges of her paper and then scored it with the Scor Buddy to create her flowers. She used a different border punch to give her flowers a whole different look!
Bo Bunny Supplies:
Patterned Paper: Lovin' You, Love Spell, Eye Candy, Hot Lips/Smoochable
Cardstock Stickers: Hugs & Kisses: Smoochable
Noteworthy: Smoochable
Combo Stickers: Smoochable
Buttons: Smoochable
Double Dot Cardstock: Chiffron Journal
Scor-Buddy: Scor-Pal
by Carin McDonough
Bo Bunny Products :
Patterned papers : Heartstrings, Huggable, Hot Lips, Lovin You/Smoochable
Cardstock : Coordinating Double Dot Chocolate
Chipboard : Smoochable 12x12 Chipboard
Stickers : Smoochable Combo stickers
Noteworthy : Smoochable Noteworthy
Jewels : Smoochable Jewels
I have used the Scor Buddy to make the ruffle under the heart by scoring every 1/4 and then every 1/2 inch it makes it so much easier and neater than folding it freehand! I also used the Scor Buddy to score patterns on my heart and my title and then accentented them with some jewels and ink.
Robbie Herring
Double-Dot Cardstock: Clover Dot, Harvest Dot and Mustard Dot
Noteworthy: Forever Fall
Buttons: Forever Fall
Stickers: Forever Fall Combo and Gratitude
Double Dot ribbon: Clover and Burnt Orange
Other: DMC Embroidery Floss
Designer Tip: When stitching on cards, use tape instead of knots to secure floss. This will keep the backside fairly flat and make it easy to attach paper or cardstock to the inside of the card to give a finished look.
OK, now, who would LOVE to win a prize?! If you answered yes, then make sure you leave a comment here and then hop over to the Scor-Pal blog and leave a comment there. We will be sharing projects for this blog hop on both blogs from now until Friday, November 4th. Bo Bunny and Scor-Pal will each be selecting one winner from all the comments left for a fabulous prize package! So the more times you leave a comment, the more chances you have of winning! Good luck and thanks for hopping by!!!