Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Breads Yeast >> Honey Amber

Print this Recipe    Honey Amber

Honey Amber Bread

3 lb water
3 2/3 lb flour, bread
1/8 oz yeast

1 1/3 lb flour, bread
5/8 lb water
4 3/4 oz buttermilk
4 3/4 oz Italian biga
1 3/4 oz malt extract
1 1/8 oz honey
7/8 oz cornmeal, yellow
7/8 oz wheat bran flakes
3/8 oz salt
1/8 oz yeast
3 1/2 oz Amber mash

For the Italian Biga: Combine the first amount of bread flour,
water, and yeast well and place in the refrigerator overnight.

For the Bread Dough: Combine everything except the amber mash;
mix on medium speed for anout 6 minutes. Add the amber mash and
mix on low speed for about 2 minutes.

Place dough into some sort of plastic or glass container. Cover;
ferment at room temperature until almost doubled in size. Refrigerate
overnight. Let dough warm up for one to two hours. Scale into 1-lb
8-oz pieces. Shape into oblong loaves; proof on cornmeal covered
sheet pans until doubled in size.

Bake in a preheated 460F oven with a short burst, about 10 seconds,
of steam when the loaves are first put into the oven. Bake until
done, about 30 minutes.

NOTES : Amber Mash is basically malted barley, which you can get
from your local brewery.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.