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Luke's Spring Bread

½ bucket ice
15
bottles Cuvée Des Jonquilles
1 loaf of sourdough bread
Punch glasses

In a large punch bowl, mix ice and ten bottles of Cuvée Des Jonquilles. Stir the mixture until the beer is cold and then chill the mixture for one hour. In a baking dish, soak a loaf of sourdough bread in five bottles of Cuvée Des Jonquilles. Bake the bread in a 350 degree oven for 20 minutes. Slice the bread and serve it with the Cuvée Des Jonquilles punch.





This post first appeared on Nick's Plates, please read the originial post: here

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Luke's Spring Bread

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