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Scandinavian Coffee Twist Beer Bread Recipe


The Beer Fox says, “The enticing aromas of homemade bread and cinnamon twist together in a combination of harmonious pleasure.”

Recommended Beer: Moose Drool, Big Sky Brewing Co., Missoula, Montana USA

Style: English Brown Ale – Color is a rich, mahogany chocolate – Smooth blend of caramel and chocolate malt with hints of toasted grain are balanced by a clean hop bitterness.

3 to 3-1/4 C. self-rising flour
1 package quick-rise active dry yeast
¼ C. sugar
½ C. Moose Drool
½ C. milk
3 tablespoons butter
1 egg

For Filling:
¼ C. butter, melted
¼ C. granulated sugar
¼ C. brown sugar
2 teaspoons cinnamon
½ C. chopped walnuts

For Glaze:
1 egg, beaten with 1 teaspoon water

In large bowl, mix together 1 cup self-rising flour, sugar and yeast. Heat Moose Drool, milk, and butter until warm (120 to 130 degrees). With electric mixer, blend warmed liquid and egg with dry flour mixture. Beat for 2 minutes.

By hand, stir in remaining 2 to 2-1/4 cups of flour. Knead into a stiff dough ball. 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.

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 walnuts. 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. Place rolled loaf on generously greased baking sheet, seam side down. Shape into a circle and seal ends together.

With serrated knife, cut dough at ¾ inch intervals, to within 1 inch of inner edge of ring. Twist each cut piece onto its side, with cut side facing up. Cover with linen towel. Allow to rise until doubled in size, 45 to 50 minutes.

Brush beaten egg/water mixture on all smooth surfaces of dough. Bake in 350 degree preheated oven for 25 to 30 minutes, or until golden. Remove from baking sheet immediately to prevent sticking.

*Health Benefit: Rich in complex carbohydrates and fiber, vitamin A, B-complex vitamins, vitamin C, 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
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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