Bock Beer Bread
Ready In: 3 hrs 40 mins
Yields: 1 loaf
Ingredients
- 1 cup bock beer
- 2 (3/4ounce) packets dry yeast (Red Star active dry is good)
- 3 tablespoons dark brown sugar
- 1 teaspoon salt
- 1 egg, beaten
- 3 tablespoons butter, melted
- 3 -4 cups flour (unbleached, if possible)
- 1⁄2 cup wheat germ
Directions
- 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.
- Mix in half the flour. Add wheat germ, stirring. Add remaining flour, turn onto floured surface, and knead.
- Place dough ball in warm, buttered bowl and cover with cloth; put in a warm, sheltered place. Let rise until double in bulk.
- 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.
- Let bread cool a few minutes on counter, remove from pan and place on a wire rack to cool fully.
- Slice and slather with butter. Enjoy.
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