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Laurel River Honey Swirls Beer Bread Recipe


The Beer Fox says, "Buttery, honey-drenched swirls burst with mouth watering flavor and the enticing aroma of pecans and cinnamon!"

Recommended Brew: Sleeman Honey Brown Lager, Sleeman Brewing & Malting Co., Guelph, Ontario Canada

Style: Euro Dark Lager Luminous golden honey-amber hue Aroma of floral and nectar fruitiness, the taste is well-balanced between the sweet malt, seductive honey and hop bitterness. Finishes clean.

3 to 3-1/2 C. flour
1 pkg. quick-rise active dry yeast
1 teaspoon salt
C. granulated sugar
C. Sleeman Honey Brown Lager
C. milk
3 tablespoons butter
1 egg

For Filling:
C. butter, melted
C. granulated sugar
C. brown sugar
2 teaspoons cinnamon
C. chopped pecans

For Topping:
1/3 C. honey
3 tablespoons corn syrup
C. butter
C. chopped pecans

In large bowl, mix together 1 cup flour, active-dry yeast, salt and sugar. Heat Sleeman Honey Brown Lager, milk, and butter until warm (120 to 130 degrees). With electric mixer, add warmed liquid and egg to dry flour mixture. Beat for 2 minutes. By hand, stir in remaining 2 to 2-1/2 cups of flour. Knead on a floured surface for about 5 minutes. Place in greased bowl, grease top of bread, and cover with a linen towel. Let rise in a warm place for about 1 hour, until dough has doubled in size.

Punch down dough. Knead for 2 minutes on a floured surface. Roll out into the shape of a rectangle, 15 x 18 inches. Pour melted butter on dough. Spread evenly, leaving one inch free of butter along entire length of one 18-inch side. Mix together granulated sugar, brown sugar, cinnamon and almonds. Spread evenly over melted butter.

Starting with side opposite unbuttered edge, roll dough into an 18-inch loaf. Lightly dampen unbuttered edge and seal along length. Cut into I-inch slices.

Mix together honey, corn syrup, butter and pecans. Heat in microwave until butter is melted. Pour into generously greased 9x13 pan. Lay cinnamon swirls on their side over honey mixture. Leave space in between each, to allow for dough to expand when rising. Cover and let rise for 1 hour.

Bake in preheated 375 degree oven for 20-25 minutes or until done. Cool for 1 minute and remove from pan.

* Health Benefit: Rich in complex carbohydrates and fiber, B-complex vitamins, vitamin E, vitamin K, choline, biotin, inositol

Cheers!

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The Old World Art of Breadmaking with Beer - Part I
The Old World Art of Breadmaking with Beer - Part II
Beer Bread Cookery - Moose Drool Muffins
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Content copyright © 2014 by Carolyn Smagalski. All rights reserved.
This content was written by Carolyn Smagalski. If you wish to use this content in any manner, you need written permission. Contact Carolyn Smagalski for details.

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