Prep 0 mins
Cook 0 mins
This is a frequently requested bread in my household. Along with the request for me to make it always comes the comment, "You don't make that beer bread often enough. It is so....Good!" Hope you enjoy it as much as we do. Prep time does not include proofing of starter.Makes one 1 1/2 lb. loaf
- 3⁄4 cup beer
- 4 teaspoons brown sugar
- 1 teaspoon active dry yeast
- 1 cup bread flour (or all purpose flour)
- 1⁄3 cup milk
- 1 egg
- 4 teaspoons olive oil
- 2 cups bread flour (or all purpose flour)
- 3⁄4 teaspoon salt
- 1 teaspoon active dry yeast or 1 teaspoon bread machine yeast
- For the starter: In a medium mixing bowl combine the beer and brown sugar.
- Sprinkle the first teaspoon yeast over beer mixture; stir to dissolve.
- Stir in the first bread flour.
- Mix well.
- Cover with plastic wrap; let stand at room temperature (75-85 deg) for 12 to 24 hours.
- (Placed in oven with light on--electric, or pilot light--gas, also works well for this.) To finish the bread: Add the starter and the remaining ingredients to the machine according to the manufacturer's directions.
- Select the basic white bread cycle.
Good stuff- hubby and guests loved it!I had to do a bit of "guess and by-golly" as I don't have a bread machine and I am new to the whole bread making process... made the starter- no prob. For the rest: I proofed the yeast in the milk with a touch of sugar for 5 minutes. Combined the egg, oil and salt. Added milk/yeast mixture and oil/egg mixture to the starter and added enough flour so that the dough didn't stick to the bowl. Then turned out on a floured surface and kneaded, adding flour to prevent stickiness, until dough was smooth and elastic (about 10 minutes). Put dough in a floured bowl and left to rise, covered, one hour. Punched down and let rest 10 minutes then formed into a slightly flattened ball. Lightly greased my baking stone then covered with steel cut oats (corn meal would work too) then placed the dough on the stone and left to rise, covered, another hour. In a small pan I boiled 1/3 cup of water and 1 teaspoon of cornstarch until thick and clear. When dough was ready to bake I brushed on the "wash" then cut a tic-tac-toe design in the top of the bread (like sourdough) then baked it at 350* until it sounded hollow when tapped (about 30 minutes). Served this with Mushroom Stew #19044 and Miller's Guiness's cake. A nice beer-y meal. ;) Oh, and used MacTarnahan's Blackwatch Cream Porter...very nice. Sorry about the book- I just want those, who, like me don't have a bread machine, to know that this is still a recipe that can be made with good results.
I followed this recipe to the T. Didn't change a thing. Having absolute faith in Cindy's recipes, I doubled the recipe. The first starter was used just 12 hours after I made it, and I left the other starter alone for 24 hours before I made the second one. I personally didn't think it made much of a difference leaving it for 12 or 24 hours. It was an extremely fragrant loaf of bread. I can see this being a bread made very often in my house. Thanks Cindy for yet another wonderful recipe.
WOW, this is really a very good tasting bread the texture is great. Easy to make. I served it with my delicious homemade Vegetable beef soup.. This recipe will be a regular in our house, Thanks Cindy.