Recipe Pairing Flavors:
An intensely flavored brew bursting with deep, darkly roasted coffee accompanied by notes of caramel, dark malts, char and hops. Concludes in a long and lingering, bitter espresso-like finish that’s both powerful and mouth-filling.
COOKING WITH MIKKELLER
Want the breakfast recipe?
Here’s a link back to the Breakfast Pane Macchiato.
Want the entrée recipe?
Follow this link to the Coffee Pepper Beef.
Want the dessert recipe?
Mocha Stout Fudge Pie will take you right there.
RECIPE PARTNER FOR MIKKELLER BEER GEEK BREakFAST
FRUITY TURBINADO BEER BREAD
Round, round, round and round.
Have you ever noticed how there’s an end in every beginning? Well, in wrapping up my Mikeller powered recipe series, I've decided to come back full circle and begin again at the end.
My series opener, the Breakfast Pane Macchiato, has returned again in a new incarnation, and it's reinvented itself both inside and out. Something savory? Something sweet?
Yes, is the answer. And I think that that flavor combination is a part of its charm. Is it a dessert or is it breakfast? Or maybe a mid-day or late afternoon snack?
Yes, yes and yes to all that too. And more than a small part of it, is thanks to Turbinado. And if you're asking, who is this Turbinado and where is it found, well, I’ll let you in on the final spin.
Round, round, round and round. And it’s a spin that begins with sugar cane. Less sweet than fully processed white granulated sugar, turbinado, also often called raw sugar, is produced by extracting the juice from the initial pressing of the sugar cane. And once that sweet cane juice is extracted, it's then boiled down to evaporate the water, which leaves behind the sugar’s signature molasses rich crystals.
And now, here’s where the real spinning begins. For the crystals are then spun in centrifuges or turbines to dry out the sugar and remove its impurities, and it's from these very turbines that turbinado gets its name.
While in England, there's a darker and more molasses rich version that’s called Demerara. And it’s named after the original source of the sugar – the Demerara colony in Guyana.
But whether you call it Demerara or Turbinado, these sugars share similar colors and textures, with their large, tan to light brown crystals rich in mild molasses flavor. And they not only both contribute molasses sweetness to recipes they’re included in, but their crystals offer up crunchy, crispy toppings whenever sprinkled over dishes both hot and cold.
And it's this crunch that takes me back to my fruity beer bread, with its caramelized sweetness, for that crunch is turbinado busy at work. For it’s turbinado that’s creating a dessert-like topping, but one that’s encasing a savory bread.
And to tie both savory and sweet closer together, I studded the bread with dried, tropical diced fruits, which with each bite become sweet go-between flavors, tying the yeasty, savory bread interior to its sweet and crunchy crust.
So here’s a bread that's good for either beginnings or endings. Try it for breakfast with cream cheese or toasted with butter for a late-night snack. With both savory and sweet all spun up in it together, it's a fitting combination for a turbinado inspired bread.
FRUITY TURBINADO BEER BREAD
(Makes either 3 (6” x 3”) round loaves or 2 (7” x 2”) round loaves)
5 cups bread flour
¼ cup piloncillo (Mexican brown sugar)
1½ teaspoons kosher salt
1 teaspoon baking soda
4½ teaspoons active dry yeast
1 tablespoon sugar
2½ cups whole milk
½ cup Mikkeller Beer Geek BreAKfast
vegetable or canola oil
6 tablespoons raw turbinado sugar
1 cup mixed dried fruits (diced - such as apples, papaya, pineapple, cranberries, raisins, mango)
In a large bowl, combine the flour, piloncillo, salt and baking soda and set aside.
Add the milk and beer to a saucepan set over very low heat. Once the mixture reaches 120°F (test with an instant read thermometer), remove from heat and pour ½ cup into a measuring glass. Add the sugar to the measuring glass, stirring well until dissolved and then sprinkle in the yeast. Cover with a warm towel and allow to proof for 5 minutes.
Once the yeast has proofed, add to the flour mixture along with the warmed milk and beer remaining in the saucepan.
Thoroughly mix together the liquid and flour with a wooden spoon or sturdy spatula. The resulting dough once combined, will be very thick and sticky. Cover the bowl with a piece of plastic wrap that has been oiled to prevent sticking and allow the dough to rise for 30 minutes.
While the dough is rising, lightly oil with vegetable or canola oil, 3 springform pans (6” x 3”) or two (7” x 2”) springform pans.
When the dough has finished its rise, deflate completely by stirring with a spoon, mix in the diced, dried fruits and then divide the dough into 6 portions (if using 3 springform pans) or 4 portions (if using the 2 larger pans).
The following instructions are for 3 springform pans. If using 2, adjust accordingly:
Place one portion in each of the three springform pans, then sprinkle each one with 1 tablespoon of the turbinado sugar. Repeat the process with the remaining portions, finishing with the remaining turbinado sugar evenly divided among the pans.
Cover the pans with plastic tubs or tent loosely with plastic and allow to rise in a warm place for 30 minutes or until the dough nicely crests the top of the pans.
When ready to bake, transfer to a preheated 375°F oven (on a rack placed mid-oven) for 20 to 30 minutes.
Once nicely browned, remove and cool for 15 minutes, before unmolding to continue cooling on a rack.
Now, here’s a peek at my Cooking with Wine series coming up next –