Almond Ginger Beer Bread Recipe

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 F for 30 to 35 minutes or until golden brown and loaves sound hollow when tapped on the bottom.