Recipe: Beer Bread

Bread baking home recipe

Bread baking home recipe

Give Your Loaf a Bit of Bottle

You can make great bread using beer. Both hoppy and malty beers will work, each adding their own unique character. And if you want some friuty tasting bread try cider. Whatever drink you decide on make sure it is well flavoured.  The effect is quite subtle. The good news is that there is no need to rush out and buy a bottle of premium beer. Flat beer will do very nicely.

Bread is usually made with flour, yeast and water. To add beer you simply substitute half of the water for beer. The reason for using only half beer is that alcohol slows down the yeast action. Stick to half and half and all should go well.

Ingredients:

Bread1

Method:

Bread2

  • Mix the flour, water, beer and yeast in a bowl to create a sticky dough.
  • Cover the bowl and leave it to stand in a warm place for 20 minutes. While waiting drink the rest of the beer.
  • Dribble the oil over the dough. and mix it through for 1-2 minutes. Now is the time to get your hands in there and give it a really good squidging. The dough will become smooth and less sticky.

Bread3

  • Spread the dough out in the bowl.

Bread4

  • Fold one edge into the centre.

Bread5

  • Fold the opposite edge across.
  • Do the same lengthwise.

Bread6

  • Turn it over and you will have a nice ball of dough. The folding will help it rise.
  • Cover the bowl and leave it in a warm place till it doubles in size.
  • While it is rising, preheat the oven at Gas Mk7 – 200-220 C

Bread7

  • Repeat the folding steps, but this time shape it to fit your loaf tin, or make a nice ball to bake on a tray.

Bread8

  • Cover the bread and leave it in a warm place till it doubles in size.

Bread9

  • Bake for 30-40 minutes until it is a deep brown.
  • Turn out and leave on a wire rack to cool.
  • The sugar in the beer will make the crust darker than usual. It also means it will toast well.

Bread baking home recipe

 

Beer Bread

You can make great bread using beer. Both hoppy and malty beers will work, each adding their own unique character. And if you want some friuty tasting bread try cider. Whatever drink you decide on make sure it is well flavoured. The effect is quite subtle. The good news is that there is no need to rush out and buy a bottle of premium beer. Flat beer will do very nicely.

Bread is usually made with flour, yeast and water. To add beer you simply substitute half of the water for beer. The reason for using only half beer is that alcohol slows down the yeast action. Stick to half and half and all should go well.

Save RecipeSave Recipe

Ingredients

  • 125ml water
  • 125ml beer
  • 375g of wholemeal flour. You can use white flour, but I think wholemeal tastes better with beer.
  • 7g quick yeast
  • 2 tablespoon of olive oil

Instructions

  1. Mix the flour, water, beer and yeast in a bowl to create a sticky dough.
  2. Cover the bowl and leave it to stand in a warm place for 20 minutes. While waiting drink the rest of the beer.
  3. Dribble the oil over the dough. and mix it through for 1-2 minutes. Now is the time to get your hands in there and give it a really good squidging. The dough will become smooth and less sticky.
  4. Spread the dough out in the bowl.
  5. Fold one edge into the centre.
  6. Fold the opposite edge across.
  7. Do the same lengthwise.
  8. Turn it over and you will have a nice ball of dough. The folding will help it rise.
  9. Cover the bowl and leave it in a warm place till it doubles in size.
  10. While it is rising, preheat the oven at Gas Mk7 - 200-220 C
  11. Repeat the folding steps, but this time shape it to fit your loaf tin, or make a nice ball to bake on a tray.
  12. Cover the bread and leave it in a warm place till it doubles in size.
  13. Bake for 30-40 minutes until it is a deep brown.
  14. Turn out and leave on a wire rack to cool.
  15. The sugar in the beer will make the crust darker than usual. It also means it will toast well.
7.8.1.2
92
https://www.foodieexplorers.co.uk/recipe-beer-bread/

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    Old Father Foodie spent over 20 years working as a chef in and around the Glasgow area. He watched the rise of Lambrusco, the demise of the steak house and still remembers life before Mcdonalds. He then spent many years working on education projects in Europe. Still a keen cook, he has picked up the odd tip or two along the way and now enjoys sharing them on these pages.

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