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Ingredients Jump to Instructions ↓

  1. 2 c chopped almonds

  2. 6 tbs butter, divided

  3. 1 1/2 c dark beer (12 ounces), at room temperature

  4. 1/2 C firmly packed brown sugar

  5. 1 pkg (1/4 ounce) active dry yeast

  6. 4 to 5 C flour, divided

  7. 2 tsp powdered ginger

  8. 2 eggs, divided

  9. 1 1/2 tsp salt

  10. 1/2 tsp almond extract

  11. 1 TBS water

  12. Method

  13. 2 Tbsp butter until crisp; reserve. Melt remaining

  14. 4 Tbsp butter; reserve. Mix beer and brown sugar. Stir in yeast and let stand until yeast is dissolved, about 10 minutes. Beat in

  15. 2 cups flour, ginger,

  16. 1 egg, salt, and almond extract. Add melted butter and another cup flour. Stir in almonds. Continue to add flour as needed to make a firm dough that cleans the bowl. Turn out onto a floured

  17. 10 minutes. Place in an oiled bowl and turn to coat with oil. Cover and let rise until double in volume, about 1 to 1 1/2 hours. Punch dough down and let rest for 10 minutes. Divide dough in half and form

  18. 2 round loaves. Place on baking sheet, cover, and let rise until double in volume, about 1 to 1 1/2 hours. Beat remaining egg with

  19. 1 Tbsp water and brush loaves. Bake at

  20. 350 degrees for 30 to 35 minutes or until golden brown and loaves sound hollow when tapped on the bottom. Makes

  21. 2 loaves.

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