Beer Bread (Sourdough Bread, Rolls, or Pizza Crust )

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READY IN: 48hrs 30mins
SERVES: 16
YIELD: 2 loaves
UNITS: US

INGREDIENTS

Nutrition
  • FOR FEEDING THE STARTER
  • 12
    cup sugar
  • 3
    tablespoons instant potato flakes
  • 1
    (1/4 ounce) packet yeast (Only if you are making basic starter for the first time)
  • FOR ACTUAL BREAD
  • 1
    cup sourdough starter
  • 12
    cup vegetable oil
  • 1 12
  • 2
    teaspoons salt
  • 14
    cup sugar
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DIRECTIONS

  • FOR FEEDING THE STARTER:
  • Weekly, or as often as every 3 days, feed the starter.
  • Dissolve sugar and potato flakes in warm water.
  • Add to the starter.
  • ONLY If you are making starter for the first time, add the packet of yeast to the ingredients.
  • Let set uncovered all day.
  • That evening, remove 1 C and refrigerate remainder.
  • FOR MAKING BREAD, ROLLS, OR PIZZA CRUST:
  • In a LARGE bowl (NOT metal), Mix together bread ingredients until well blended.
  • Cover with dish towel and let set all night (up to 8 hours or more).
  • Next morning: Punch down and turn out on floured surface.
  • Dough will be sticky. Use enough flour to allow you to shape it, but don't knead more flour into the dough unless it is absolutely too gooey to manage.
  • Divide into 3 sections and form loaves or make into rolls or press into pizza pan for pizza crust.
  • Let raise for 5 hours or more.
  • Bake 350 degrees for 30 minutes
  • Brush tops with butter.
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