Happy Brew Years!
Nate and I stayed at home this year and did a little homebrewing and baking. We took some pictures of the brewing process (we're making a dry stout) and also of the bread I made from the spent grains used to make the wort for the beer. I also made cardamom bread, which is a Scandinavian breakfast type bread...and it is GOOD!
Brewing the beer!
( Read more... )
Brewing the beer!
( Read more... )
Cardamom Bread
Ingredients
· 1 1/2 Tbsp instant yeast
· 4 cups flour
· 11/4 cups lukewarm milk or water
· 3/4 cup melted butter or oil
· 3/4 cup white sugar
· 1 egg, lightly beaten
· 1 tsp salt
· 1 tsp ground cardamom
1.) Mix flour, yeast, and cardamom in your mixing bowl. Set aside.
2.) Heat milk and stir in sugar until dissolved. I like to do this in a 4 cup glass measuring cup but do whatever makes you feel like dancing.
3.) Add the milk and sugar to the flour mixture. Add 1/2 cup melted butter or oil, too. Mix on low (if you are using a mixer) until a nice sticky dough forms.
4.) Change out the mixer blade and use a dough hook. Knead for a few minutes and then stop. Let the dough rest for about 20 minutes with a light cover over it (I use a plate and just stick it over the top of the mixing bowl). This is called autolyse (sounds like auto-lease) and is nap time for the dough during which the gluten relaxes and absorbs moisture.
5.) During the autolyse, I wash the dishes and paint my baking pan with rest of the melted butter (or oil). When the twenty minutes is up, begin kneading again and knead in the salt.
6.) Turn the dough out onto a lightly floured surface and divide it into three equal parts. Let them rise for about 30-45 minutes. Roll the dough balls into ropes and braid them on the greased baking pan. Tuck the ends of the braid under.
7.) Preheat oven 350 degrees Fahrenheit. Brush the braided loaf with egg and sprinkle it with sugar. Bake until golden brown (about 30 minutes).
It took a little longer than 30 minutes in our stove, closer to 40.
Let me know how it turns out!
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