Bohemian Beer Bread

Photo: Geri@heartnsoulcooking

Ingredients

3/4 cup stout or dark beer

2 tablespoons shortening

2 tablespoons brown sugar

2 tablespoons molasses

1 1/4 ounces package active dry yeast

1/4 cup warm water

3 1/2 cups Bohemian flour ( see note below )

1 teaspoon salt

2 teaspoons caraway seeds

1 egg

1 tablespoon water

Preparation

In a small saucepan, heat beer, shortening, brown sugar and molasses until shortening is melted. Remove from heat.

In a small bowl, dissolve yeast in warm water and let stand until bubbly, about 5 minutes.

In a large bowl, stir together 3 cup Bohemian flour, salt and caraway seeds. Stir in yeast mixture and warm beer mixture by hand ( dough will be very stiff ).

Turn out onto floured surface and knead until dough is smooth and elastic and begins to feel slightly moist, about 5 minutes, adding Bohemian flour, if needed. Wash and grease bowl. Place dough in greased bowl and cover with plastic wrap. Let rise in a warm place until an indentation remains when you push a finger 1/2 inch into the dough, about 1 hour. ( The dough may not look doubled in size. ) grease a baking sheet.

Turn dough out on lightly floured surface. Knead a few times to remove air bubbles. Shape into round loaf. Place on greased baking sheet. Cover and let rise in a warm place until an impression remains when you push a finger into the side of the dough.

Preheat oven to 350 F. With a sharp knife, slash a 1/2 inch deep lattice design on top of loaf. With a fork, in a small bowl, beat egg with the tablespoon of water until well mixed. Brush top of loaf with a thin layer of egg glaze. Bake 45 to 60 minutes until deep brown and the bottom sounds hollow when tapped.

Makes 1 ( 1-3/4 lbs. ) round loaf

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About

After a State Fair judge challenged me to develop a true beer bread recipe, I took the challenge. I decided to research beer bread recipes and what makes a good beer bread. The results won a blue ribbon and a best of show in the bread category. The same judge said it was the best beer bread he had ever tasted. Using a dark stout ( like Guinness ) and a combination of flours were two of my discoveries. The recipes is also published in The All-New Blue Ribbon Cookbook by Catherine Hanley. When I got the call from her telling me that she wanted to use two of my recipes in her cookbook, I was surprised. Remember what you do with all your heart n soul come with Lots of Love.

Notes;
Bohemian Flour: Use equal parts bread flour, whole wheat flour and medium rye flour. Left over Bohemian flour can be used in any whole grain bread recipe.
This recipe can also be made in a bread machine and removed before the last mixing. Shape the beer bread as above and follow the rest of the recipes.