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    You are in: Home / Recipes / Bock Beer Bread Recipe
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    Bock Beer Bread

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 40 mins

    3 hrs

    40 mins

    Cooking Beast's Note:

    This is a hearty bread that goes well with any beef or pork dish. German bock beer is suggested, but any dark beer (not stout) would substitute well. I prefer Spaten das Optimator. You might experiment with some whole wheat flour in place of the white, which would increase flavor. From experience I've figured out if you use over 3 cups flour, you'll want to add more than 1 cup of beer. Adapted from "Cooking in a Casserole" (1967) by Robert Ackart.

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    Units: US | Metric


    1. 1
      Heat beer until lukewarm and pour into a warm, non-reactive bowl. Sprinkle yeast over and allow to dissolve. Add sugar, salt, and egg; stir to dissolve. Add butter.
    2. 2
      Mix in half the flour. Add wheat germ, stirring. Add remaining flour, turn onto floured surface, and knead.
    3. 3
      Place dough ball in warm, buttered bowl and cover with cloth; put in a warm, sheltered place. Let rise until double in bulk.
    4. 4
      Butter the baking dish. I prefer a 2.5 quart round casserole because round bread just looks cool, but a 9 x 5-inch loaf pan works fine. Mold the dough into the dish, let it rise again. When dough reaches just over the top of the pan, preheat the oven to 375°F Bake for 30-40 minutes, until the bread sounds hollow when tapped on top.
    5. 5
      Let bread cool a few minutes on counter, remove from pan and place on a wire rack to cool fully.
    6. 6
      Slice and slather with butter. Enjoy.

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    Nutritional Facts for Bock Beer Bread

    Serving Size: 1 (854 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2346.6
    Calories from Fat 466
    Total Fat 51.8 g
    Saturated Fat 25.4 g
    Cholesterol 277.5 mg
    Sodium 2757.8 mg
    Total Carbohydrate 382.9 g
    Dietary Fiber 29.1 g
    Sugars 41.3 g
    Protein 77.0 g

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