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Anderson Valley Anadama Beer Bread Recipe


The Beer Fox says, A blend of cornmeal, molasses and the golden sparkle of wheat touch heaven with this hearty bread.

Recommended Brew: High Rollers Wheat Ale, Anderson Valley Brewing Company, Boonville, California USA

Style: Wheat Ale Light, Golden sparkle of color The aroma of oranges and caramel malt, with the added tang of grapefruit hops, bring out the complexity of this medium bodied ale. Finish is quenching and crisp.

1 C. cornmeal
1 C. boiling water
2 teaspoons salt
C. butter
C. molasses
2 packages quick-rising active dry yeast
1 C. High Rollers Wheat Ale, room temperature
5 to 5-1/2 C. bread flour

In large bowl, combine cornmeal with boiling water. Add salt, butter and molasses, using electric mixer to blend. Cool to very warm, about 130 degrees. Dissolve yeast in High Rollers Wheat Ale. Add to cornmeal mixture with 1-1/2 cups bread flour. Beat with electric mixer for 2 minutes.

Stir in remaining 3-1/2 to 4 cups bread flour. Knead on a well floured surface until elastic and no longer sticky, about 10 minutes.

Place in bowl that has been generously greased with butter. Grease top of dough. Cover with a linen towel, and let rise in a warm place until doubled in size, about 1 hour.

Punch down dough. Cut in half. Form into two loaves, placing into well greased 9 x 5 loaf pans. Cover. Let rise in a warm place until doubled in size - about 45 minutes. Bake in 375 degree oven for 35 to 40 minutes, until golden. Brush top with butter while still warm. Remove from pans and cool on wire rack.

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

Cheers!

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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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