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EVIE’S BEER CARAWAY AND RAISIN BREAD:  Makes two loaves

 

This recipe is for experienced bread makers.  You need to know how to gauge the texture of bread and how long to knead.  I like my dough to be a little on the wet side because it makes a moist bread.  But then it tends to be harder to work with.  I also like to spritz the hot oven with water to give the bread a nice crunchy crust.

  For this recipe you need to play around with the wet and dry ingredients to get the right consistency.  If you   use the liquid from the soaked raisins,  you will need to add a little more flour.  I also like to add walnuts.  This is very complex tasting bread which lasts a few days.  It always gets rave reviews.  I also make the dough in a bread maker and then remove the dough before the final rise and shape it into loaves. 

 

1.      Mix the above ingredients until bubbly:

 

1 package fresh yeast

¾ cup warm water

¼ cup orange juice

1/3 cup sulphured  molasses

¾ cup dark beer (such as Ubu Ale)

 

2.      Meanwhile soak 2 cup raisins in 1/8 cup warm coffee and 1/8 cup cider vinegar

3.      Sauté:  ½ cup chopped onions in butter or olive oil until soft

 

4.      Add the following dry ingredients to yeast mixture:

 

4 teaspoons wheat gluten

2 cups white all purpose or bread flour

2 cups whole wheat pastry flour

2 Tbs. oat bran

1 tsp salt

1 tsp ground caraway seed

 

5.      Knead  in mixer with dough hook for  5 minutes (or by hand)

6.      Add onions and raisins

7.      Continue to mix in mixer or knead by hand adding more flour if necessary.

8.      Cover with olive oil and rise in warm place, covered until doubled (at least an hour)

9.      Punch down and form into two long loaves or put in two bread pans

10.  Rise for another 45 minutes

11.  Bake in preheated 400 degree oven for 25-30  minutes

 

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