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Here's a variant of the Buttermilk Craisin bread that will serve as a breakfast or desert bread, toasted or otherwise. Or, if you prefer to sweeten bread with honey, try the Honey-Wheat variety that gained some favor at the Minnesota State Fair.
1/4 cup sugar 12 oz. beer 1 1/2 tsp salt 3/4 cup Craisins (dried cranberry "raisins") 1/4 cup canola oil 4 cups hard wheat flour 4 teaspoons dry yeast (either standard or quick-acting) Hold in reserve: 1 cup (approx.) hard wheat flour 1 tablespoon cinnamon in 3/4 cup sugar
Mix dry ingredients in large bowl, holding 1 cup of flour in reserve. Heat liquid ingredients to pleasantly warm temperature (about 120 degrees F) and add to dry mixture. Mix until a sticky dough results, then knead in remaining cup of flour continuing until dough is smooth and elastic (may not require a full cup of additional flour). Place dough in covered bowl and let rise until doubled in bulk (approx. 1 hour).
Divide dough into 3 parts, each to make a 1-pound loaf. Roll out each part into a square approx. 8 X 11 inches. Sprinkle upper surface evenly with cinnamon/sugar (about 3 tablespoons) and roll tightly from long edge, forming a compact loaf. Let rise in greased (or, non-stick) glass loaf pan until loaf is well-formed. Brush top with egg yolk diluted with Tbsp. water.
Bake at 350 degrees F for 35 minutes. Cool on wire rack.
Craisins (cranberry raisins) are available in the bulk foods section of some grocery stores.
Approx. 5 cups bread flour 4 tsp. dry yeast 1/4 cup canola oil 1/3 cup liquid honey 1-1 1/2 teaspoon salt 1 12-ounce bottle Honey-Wheat beer (Leinenkugel's and Pete's work well)
Add 2 cups of the flour, yeast and salt to mixing bowl;
Mix room-temperature beer with oil and honey; heat to 110-120 degrees F.
Stir together dry and liquid ingredients, beat 2 minutes.
Knead-in remaining 2-3 cups flour until dough is smooth and silky. Let rise approx. 1 hour. Form 2 1 1/2 pound loaves, or 3 1-pound loaves and bake in glass bread pans 25-35 minutes in moderate (350 F) oven.
When half the baking time has elapsed, brush tops with egg yolk diluted with 1 Tblsp water, returning to oven until loaves are dark brown on top.
VARIATIONS: Add cracked wheat flour (1/2 cup), or, substitute part of bread flour with whole wheat flour.
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Date created: December 27, 1995 Last modified: November, 1997 Copyright © 1995-1997, George R. Spangler Maintained by: G. Spangler GRS@fw.umn.edu