• 1 ½ cups dark beer
• 2 tsp. granulated sugar
• ½ cup warm water
• 2 Tbsps. Active dry yeast
• ½ cup canola oil
• 2 large eggs
• ½ cup packed brown sugar
• ½ cup wheat germ
• 2 tsp. salt
• 2 cups whole wheat flour
• 4 cups (approx.) all-purpose flour
• 3- ¾ grated old Cheddar cheese
• 1 egg yolk beaten with 1 Tbsp. water
• In saucepan, heat beer just to boil, stirring to reduce foam. Let cool to lukewarm. In small bowl or measured cup, dissolve granulated sugar in water; sprinkle yeast over and let stand for 10 minutes or until frothy.
• In large mixing bowl, combine lukewarm beer, oil, eggs, brown sugar, wheat germ, salt, whole-wheat flour and 2 cups of the all-purpose flour. Pour in yeast mixture; beat until smooth. Stir in enough of the remaining flour to make soft dough. Blend in 3 cups of the cheese; mix well.
• Turn out dough onto lightly floured surface; knead for 8 to 10 minutes, adding more flour as necessary to make dough smooth and elastic. Place dough in large well-greased bowl, turning to grease all over. Cover with plastic and let rise in warm draft-free place until doubled in size, about 1½ hours.
• Punch down dough (the best part). Turn out onto lightly floured surface; roll into 15’ x 10’ rectangle. Cut crosswise into 3 equal rectangles.
• Braids: Cut each rectangle lengthwise into 3 equal strips; gently roll each into rope about 12 inches long. On greased baking sheet, place 3 ropes side by side. Braid together loosely, tucking ends under after pinching together to seal. Brush tops with egg wash; sprinkle each loaf with ¼ cup of the remaining cheese. Cover with tea towels and let rise until doubled in size, about 1-½ hours. Bake in 350°F oven for 40- 45 minutes or until loaves sound follow when tapped. Makes 3 loaves.
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