Vortbrod (Beer Bread)

"The original recipe called for 1-3/4 oz. fresh yeast. I haven't made this yet, and would recommend that only experienced bread bakers give it a shot because the instructions have been changed from the original. It was in order to make them more like instructions for other bread recipes."
 
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Ready In:
3hrs 45mins
Ingredients:
10
Yields:
2 loaves
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ingredients

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directions

  • Warm beer to 100 degrees F. Stir yeast into small amount of i in order to proof it. If it bubbles, etc., it's good to use. Otherwise, no -- and you'd need to start over with fresh yeast that does work.
  • Bring butter, molasses, spices to a boil. Cool so that it is slightly warm on wrist. Mix this with the rest of the beer, yeast mixture, salt, and a scant 1/2 cup of flour.
  • Work and knead in enough of the flour to make a smooth, elastic dough. Raisins should be added in toward the end of the kneading. Allow to rise until doubled.
  • Divide into two pieces. Shape into tins. Let rise 30 minutes.
  • Bake at 350 degrees F for 40-50 minute.

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