Fruit Beer Bread is savory whole grain bread. It is boosted with cherry stout beer and brightened with the taste of dried tart cherries.
1 cup cherry stout beer
2 tablespoons warm water
1 tablespoon room temperature butter cut into small cubes
1 cup whole wheat flour
2 cup bread flour approximately
4 teaspoons white sugar
1 teaspoon crushed dried savory
1 teaspoon active dry yeast
3/4 teaspoons salt
1/2 cup chopped dried tart cherries
Pre heat oven to 350 F
In a small bowl, combine warm water, cherry stout beer, sugar, and yeast. Let rest for 5 min. or until yeast is bubbly.
In a large bowl mix together the salt, whole wheat flour, crushed dried savory, and bread flour. Mix the yeast mixture into the dry ingredients. Continue mixing until the dough starts to leave the sides of the bowl and form a ball. You may have to add more flour or water a little at a time. Dough should be soft but firm enough to knead.
Turn out the dough to a lightly greased surface. Lightly oil your hands, and knead it for 6 to 8 min., or until it begins to become smooth and supple. During the last minute of kneading time add the chopped tart dried cherries. Continue to knead the dough until the cherries are fully incorporated.
Place the dough into a lightly oiled bowl. Cover with a warm damp cloth. Allow the dough to rise about one hour. Dough should be close to double in size. I place bread dough on top of my stove where it will stay warm. This decreases the proofing time.
Punch down the dough and shape it into an 8" log. Place the dough into a lightly oiled 8 1/2" x 4 1/2" loaf pan; cover the pan loosely with lightly oiled plastic wrap. Let the bread to rise for about 1 to 2 hours more. It will be ready to bake when it is about 1" above the rim of the pan.
Place the bread into the oven. Bake the Fruit Beer Bread for 30 to 35 minutes. The bread will sound hollow when tapped when it is ready.
Remove the loaf of Fruit Beer Bread from the oven, and turn it out of the pan onto a cooling rack or clean dry cloth. If you would like a softer crust rub the top of the loaf with unsalted butter while still hot.
Let cool completely before slicing.
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