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Golden Braided Beer Bread Recipe


The Beer Fox says, “Light and golden, this luscious bread has the appearance of a master’s touch with simplicity at its heart.”

Recommended Brew: Widmer Brothers Hefeweizen, Widmer Brothers Brewing Co., Portland, Oregon USA

Style: American Pale Wheat Ale – Hazy hue of yellow straw – Hoppy scent of lemon grass, banana and apple, with yeast and cookie notes and mild spice.

4 to 4-1/2 C. bread flour
˝ C. granulated sugar
1 pkg. quick-rise active dry yeast
1 teaspoon salt
˝ C. Widmer Brothers Hefeweizen
˝ C. milk
˝ C. butter
2 eggs
2 teaspoons vanilla

In large bowl, mix together1-1/2 cups bread flour, sugar, yeast and salt. Heat Widmer Brothers Hefeweizen, milk, and butter until warm (120 to 130 degrees). With electric mixer, add warmed liquid, eggs and vanilla to dry flour mixture. Beat for 2 minutes. By hand, stir in remaining 2-1/2 to 3 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 and divide into 4 equal parts. Shape each into a long strip, about 20 inches long. Place each strip, parallel to each other, on a greased baking sheet. Pinch together one end to seal. To braid, weave far right strip over one and under two strips to the left. Continue braiding, weaving with the far right strip each time. When braided, seal and turn ends under.

Cover with linen towel, and allow to rise in a warm place until doubled in size, about 45 minutes. Brush with beaten egg yolk. Bake in preheated 350 degree oven 40 to 45 minutes, until golden. Cool for 5 minutes. Remove from baking sheet, 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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The Old World Art of Breadmaking with Beer - Part I
The Old World Art of Breadmaking with Beer - Part II
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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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