Almond [Ginger] Beer Bread


This moist, dark yeast bread has the crunch of almonds and the zing
of ginger. Try it with ham and cheese and sweet-hot mustard or toast
it and top with marmalade.

2 cup chopped almonds
6 Tbsp butter, divided
1 1/2 cup dark beer (12 ounces), at room temperature
1/2 cup firmly packed brown sugar
1 pkg (1/4 ounce) active dry yeast
4 to 5 cup flour, divided
2 tsp powdered ginger
2 eggs, divided
1 1/2 tsp salt
1/2 tsp almond extract
1 Tbsp water

Saute almonds in 2 Tbsp butter until crisp; reserve. Melt remaining 4
Tbsp butter; reserve. Mix beer and brown sugar. Stir in yeast and let
stand until yeast is dissolved, about 10 minutes. Beat in 2 cups
flour, ginger, 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
board and knead until dough is smooth and elastic, about 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 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 1 Tbsp water
and brush loaves. Bake at 350 degrees for 30 to 35 minutes or until
golden brown and loaves sound hollow when tapped on the bottom.

Makes 2 loaves.



SOURCE: RecipeFavorites Digest 1678
Posted By: "bwags" >
FROM ANN IN FLA



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