I am making bread to go with my ham and navy beans. I wanted something lighter and different than my usual Guinness beer bread. I decided to use a Belgium Fat Tire Amber Ale.
Jan suggested adding some almond flour, something that son-in-law Chris would like. While I was nut sensitive earlier this year, I am apparently not allergic to tree nuts and the conditions has improved somewhat. A little bit of almond flour will not cause me a problem.
After Dinner Note: This bread was really popular. The other dishes were good, but everybody had at least two slices of this bread. We get to fight over who gets the lonely little heel that was left for breakfast, we were all too full to finish it off tonight.
Karl’s Ale Almond Bread
2½ cups bread flour
⅔ cup almond flour
4 tsp. baking powder
1 tsp. salt
¼ cup Karl’s Orange Infused Sugar
3 Tbs. melted butter, separate uses (leave out for Vegan)
1 bottle ale (12 ounce)
1. Mix dry ingredients by sifting them together two or three times into a large bowl.
2. Make a well in the dry ingredients and add two tablespoons of melted butter and the beer all at once and with a few gentle strokes mix in the beer.
Tip: The object is to get all of the dry ingredients moist without over working the dough. Do not spend more than a minute mixing the beer in. The final product will seem closer to a batter, than a firm dough.
3. Put the dough into a Pam-ed loaf pan and poke it into the corners.
4. Melt the remaining butter and pour it over the bread. Use a spatula to completely cover the dough.
5. Start heating the oven to 375° F and let the loaf rest for 10 minutes. This allows the liquid to completely moisten all of the flour and the baking powder to start creating the gas bubbles that will lift the loaf.
6. Bake 1 hour and 10 minutes, until the top is well browned and the bottom makes a hollow sound when thumped.
7. Remove from pan and cool on a wire rack for at least 15 minutes.
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