| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Abm, Bread machi, Dough setti |
1 |
Servings |
INGREDIENTS
| 1 |
|
Bottle Alaskan Plale Ale; warmed |
| 1 |
tb |
Dry yeast |
| 1/2 |
c |
Brown sugar; packed |
| 1 |
ts |
Salt; kosher preferred |
| 1/3 |
c |
Ground corn; stone ground is best |
| 1 |
c |
Dark rye flour |
| 1 |
c |
Whole wheat flour |
| 2 |
c |
Bread flour |
| 2 |
tb |
Gluten flour |
INSTRUCTIONS
Place ingredients in the bread machine and process on the dough cycle. The
resulting dough will be moist and slightly sticky.
Shape into loaf pan or as a round load on a cookie sheet. Allow to rise in
a warm place for 1-3 hours. This is a slow rising bread, especially if the
Alaskan Ale is cool. Bake in a 350 degree oven for about 30 minutes.
This is a heavy textured bread, suitable for sandwiches or canapes.
This bread may be made by hand or in a Kitchen Aid Mixer also.
Recipe By : Ken Vaughan, for Alaskan Brewery Holiday Gathering 1996
Posted to MC-Recipe Digest V1 #306
Date: Sat, 16 Nov 1996 19:37:16 -0900
From: Ken Vaughan <kvaughan@ptialaska.net>
NOTES : Add optionally 1 tablespoon caraway seeds, 2 tablespoons millet
seeds, 1 tablespoon orange peel
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