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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Bread / Number of Servings: 3 |
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Directions: Have all ingredients at room temperature except water and beer.
Dissolve yeast and sugar in lukewarm water. In large warm bowl
combine steaming hot beer, stout, molasses, shortening, salt, dill
and orange rind. Cool to lukewarm. Add yeast, eggs and about 1/3 of
the white flour.
Mix on medium speed of the mixer 5 minutes. Add remaining white and
whole wheat flour or enough to make a fairly stiff dough.
With greased hands, knead dough on floured board at least 5 minutes
until smooth and elastic.
Place dough in greased bowl. Brush top with melted butter. Cover
bowl with plastic wrap. Let rise in warm place about 2 hours or
until double in bulk. Punch down dough. Let rest 5 minutes.
With greased hands, knead dough 5 minutes. Shape two parts of the
dough into loaves to fit into two 9-by-5-inch pans that have been
greased and sprinkled with cornmeal. Shape remaining dough into one
round loaf.
Let rise, covered, in warm place about 1 hour or until doubled in
bulk. Bake in preheated 400-degree oven 10 minutes. Reduce heat to
350 degrees. Bake 30 minutes longer or until well browned on top.
Cool on racks. Makes 1 round loaf and 2 oblong loaves. Bread freezes
nicely. Goes well with the Wynkoop's Cheesey Artichoke Dip.
From The Denver Post Food Section 4/13/94
Formatted for MM by Pegg Seevers 4/13/94
| Ingredients:
4 Package(s) Dry yeast
2 Tablespoon(s) Apples; chopped
1 Cup(s) Lukewarm water
1 1/2 Cup(s) Beer, heated till steaming
1/2 Cup(s) Guinness Stout
1 Cup(s) Molasses
1/2 Cup(s) Sharp cheddar cheese; grated
1 Heaping Tbs salt or to taste
1/4 Cup(s) Dill seed
4 Tablespoon(s) Unbleached white flour, sifted before measuring
2 Eggs; beaten
4 Cup(s) Whole wheat flour, sifted before measuring |
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