January 19, 2016
- 3 cups Sifted unbleached bread flour
- 1 tbsp Baking powder
- 2 tbsp Sugar
- 1 1/3 cups Dry Missouri wine (Norton works well*)
- 1 tbsp Melted butter
- Preheat the oven to 375 degrees Fahrenheit.
- Combine the dry ingredients in a large mixing bowl. Whisk to evenly distribute.
- Make a well in the middle of the dry ingredients; pour in the wine.
- Stir well until the mixture is mostly combined.
- Turn the dough and leftover flour mixture onto a flat surface dusted with light layer of flour.
- Knead the dough for 3-5 minutes to incorporate the last of the flour mixture and create smooth dough. Shape the dough into an oblong, bâtard shape and place it on a parchment lined cookie sheet. [You can do other shapes, but you’ll need to adjust the baking time accordingly as it won’t take as long with smaller shapes.]
- Brush the loaf with melted butter and cut three ¼ inch deep scores diagonally in the top of the loaf.
- Bake for 30-35 minutes at 375 degrees Fahrenheit until the crust is browned slightly. Let cool for at least five minutes before cutting and serving.
* You can use any type of wine you like, but Norton adds a nice, strong flavor and aroma. If you choose to use a sweeter wine, omit the sugar in the recipe. This bread is best fresh and hot, but will keep in an air tight container for 3-5 days.
Try this recipe out today for a delicious and unique treat!
Click play to learn how you can make some Missouri Wine Quick Bread!