Sweet Barley Bread with Cranberries & Brie Print
This recipe uses weight measurements, not volume because they are more precise. Get out the scale and try this.

14 oz milk
1 tsp salt
7 oz honey
7 oz butter
3/4 lb barley flour
1 & 3/4 lb bread flour
1/3 oz instant yeast
5 oz sun-dried cranberries
1 cup water, as needed
3/4 lb brie, cut into cubes and frozen
Oil or melted butter for bowl

Warm the milk, honey, butter and salt. Mix together the barley flour, bread flour and yeast. Place the warm milk mixture in the mixer first. Add the flour mixture next. Mix, using the dough hook at low speed for 2 minutes. While mixing, add water, cranberries and brie. Mix on 2nd or middle speed until incorporated. Rest for 20 minutes. Divide into 570 gram segments, round and rest again for 30 minutes. Shape into tapered loaves. Let stand until ready. Bake at 325° until done.
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