Bock Beer Bread

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 40mins
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement

RECIPE MADE WITH LOVE BY

@Cooking Beast
Contributor
“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.”