The Beer Fox says, “Dressed in the intoxicating aromas of fresh herbs and sparkling wheat ale, this flavorful loaf is as pleasing to the eye as it is gratifying to the palate.”
Recommended Brew: High Rollers Wheat Ale, Anderson Valley Brewing Co., Boonville, California USA
Style: Wheat Ale – Light, Golden sparkle of color – The aroma of orange and caramel malt with the added tang of grapefruit, bring out the complexity of this medium bodied ale with a quenching, crisp finish. A Gold Medal Winner!
2-1/2 to 3 C. bread flour
2 tablespoons granulated sugar
1 tablespoon red onion, finely chopped
2 teaspoons dill weed
1-1/4 teaspoons salt
¼ teaspoon baking soda
1 package quick-rise active dry yeast
¾ C. small curd light cottage cheese
½ C. High Rollers Wheat Ale
1 tablespoon butter or margarine
1 egg, room temperature
In large mixing bowl, combine 1 cup flour, sugar, onion, dill weed, salt, baking soda, and dry yeast. In saucepan, mix together cottage cheese, High Rollers Wheat Ale and butter. Heat liquid mixture to 120-130 degrees. Test temperature with candy thermometer. Add egg and warm mixture to flour mixture. Beat with electric mixer at medium speed for about 3-4 minutes.
Blend in remaining 1-1/2 to 2 cups flour by hand to form a stiff dough. Knead for 5 minutes. Place in bowl that has been well greased with butter. Grease top of dough and cover with a linen towel. Place in a warm place and allow to rise until doubled in size, about 1 hour.
Preheat oven to 350 degrees.
Punch down dough. Form into a smooth ball and arrange in a 1-1/2 or 2 quart casserole dish that has been generously greased with butter. Again, grease top of dough and cover with a linen towel. Place in a warm place and allow to rise until doubled in size, about 45 minutes.
Remove towel. Bake in 350 degree oven for 35 to 40 minutes or until golden brown. Remove from casserole dish. While still warm, rub with butter and sprinkle with coarse sea salt.
* Health Benefit: Rich in complex carbohydrates and fiber, B-complex vitamins, vitamin E, vitamin K, choline, biotin, inositol