Almond Ginger Beer Bread Recipe

ingredients

2 cups chopped almonds
6 tablespoons butter, divided
1 1/2 cup dark beer, at room temperature
1/2 cup firmly packed brown sugar
1 package (.25 ounce size) active dry yeast
4 cups flour, (more as needed) divided
2 teaspoons powdered ginger
2 eggs, divided
1 1/2 teaspoon salt
1/2 teaspoon almond extract
1 tablespoon water

directions

Saute almonds in 2 Tbsp butter until crisp and reserve. Melt remaining 4 Tbsp butter and 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 F for 30 to 35 minutes or until golden brown and loaves sound hollow when tapped on the bottom.

nutrition data

Nutritional data has not been calculated yet.