Frank's Recipes! Honey Amber Bread

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Honey Amber Bread

Serving Size : 2

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

Bread Dough:
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.

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