Friday, May 17, 2013

Boulevard Brewing Company Nutcracker Ale Bread

By now y'all know that we're kinda digging this whole beer bread thing we've got going on at Rosie Discovers.  So far we've enjoyed hitting up breweries in the Chicago area, even if we started out knowing next to nothing about beer.  :)  This next recipe isn't from a Chicago brewery beer, but a single bottle we picked up as part of an assortment during our practice phase.

Boulevard Brewing Company in Kansas City, Missouri puts out this awesome holiday brew called Nutcracker Ale.  It just had this nutty quality that called for a loaf made with nutmeg.  Someone in this house absolutely adores nutmeg!  The bread turned out to be a moist, flavorful loaf that was awesome toasted or in a sandwich.

Boulevard Brewing Co. Nutcracker Ale Bread

1 (12 oz) Boulevard Brewing Co. Nutcracker Ale
2 tablespoons unsalted butter
3/4 cup spent grains
1 1/2 teaspoons salt
1 egg yolk
1 teaspoon vanilla
1 cup flour
1 cup bread flour
1 cup oatmeal flour
3/4 cup whole wheat flour
14 teaspoon freshly grated nutmeg
1/4 cup raw sugar
2 1/4 teaspoons yeast

Traditional Method:  In a saucepan; combine beer, butter and spent grains.  Heat on low until mixture reaches 115-120 degrees.

In a mixer add: flours, zest, yeast, salt and sugar; mix well.  Add heated beer mixture.  Mix on low until dough comes together.  Change to a dough hook and knead for 8-10 minutes.  Dough will be extremely wet.  Don't worry.  :)

Form dough into a ball and place in a well oiled container or bowl.  Cover with plastic wrap and allow to rise till double in size.

Bread Machine Method:  In a saucepan; combine beer, butter and spent grains.  Heat on low until mixture reaches 115-120 degrees.  Add ingredients in order preferred by your bread machine.  I add mine like this: egg yolk, salt, heated beer mixture, zest, flours, sugar and yeast.  Set bread machine to dough cycle and start mixing.  *Note:  I've yet to have to add any moisture to this as its a very wet dough, but I always make sure the ingredients are fully incorporated before I leave the bread machine to do its thing.*

Finishing Directions for Both Methods:  Punch down dough and shape into a loaf to fit in a greased 9 x 5 inch pan.  Cover with a damp towel and allow to rise until double.  Bake at 350 degrees for 35-40 minutes or until loaf reaches 180 degrees.  Remove from oven, remove from pan and allow to cool on rack.

*A trick I've recently learned, if your dough seems to wet and sticky after its first rise is to fold all four sides in, cover the bread with a bowl and allow to sit for 5 minutes.  Do this twice in a row.  The dough should then have more structure and be easier to form into a loaf.*

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