Beer Bread Recipe

 

Timeline 4:50

Timeline 4:40

 

Beer like bread share common ingredients: water, yeast and grain. This recipe is a lean bread with a pre-ferment of the yeast with some flour and water to give the yeast time to break down the flour. Most of the taste is derived though from the beer. The recipe is designed to use a standard 12 ounce bottle of beer. The beer should be room temperature to not slow down the yeast.

This loaf was made with a bottle of 3 Rocks beer from The Second Wedge Brewery. Second Wedge is a local Uxbridge craft brewer.

This is a high hydration (sticky wet) dough. It is a challenge for newbies to making bread. Sparingly use flour when working on the dough to shape. I bake in a pie plate to give it some structure.

Beer Bread Recipe
 
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Serves: 1.5 pound loaf
Ingredients
  • Bread Flour - 5 cups/650 grams
  • Instant Yeast - 1.5 tsp/5 grams
  • Warm Water - 0.5 cup/115 grams
  • Warm Beer - 1.5 cup/355 grams
  • Fine Salt - 1.5 tsp/9 grams
Instructions
  1. Measure out flour.
  2. Stir together yeast, ½ cup flour and warm water (~95°F, 35°C) in the mixer bowl.
  3. Cling wrap and ferment 30 minutes

  4. Add salt to remaining flour and mix.
  5. Add beer and remaining flour/salt into the bowl. I go back in forth with some beer then some flour.
  6. Knead 8 minutes.
  7. Cling wrap and ferment 2 hours

  8. Punch down, form. Place on parchment paper on cookie sheet or pie plate.
  9. Proof 30 minutes

  10. Place a pizza stone on a low shelf in the oven and frying pan on a high shelf.
  11. Set oven to 425°F/220°C/Gas 7
  12. Preheat for 30 minutes

  13. Dust peel with corn meal
  14. When oven preheated:
  15. Score dough
  16. Place in oven
  17. Add ¼ cup hot water to the frying pan up top
  18. Bake 35 minutes

  19. Cool on wire rack
Variations
I usually use 1 cup (130 grams) of whole wheat with 4 cups (520 grams) bread flour. If you are using a pan you can use all purpose flour.

Using All Purpose Flour Instead

I did an interesting variation on this recipe. All purpose flour is much cheaper than bread flour. I live in Canada where most of our wheat is hard wheat. This makes our all purpose flour stronger. When you use all purpose flour, the boule (dough ball) does not retain its shape as well. The gluten is just not as strong. To counter this I use a 9 inch pie pan to support the sides. I coat the skin with olive oil the score. With the olive oil coating it is not necessary to produce steam with the frying pan and water. Tips on finishing the crust.

2 Comments

  1. The Second Wedge Brewing Co. November 30, 2016

    We can’t wait to try this recipe! Looks delicious. With a nice chunk of aged cheddar and a pint of 3 Rocks – sounds like lunch…

    • Baker Rich November 30, 2016

      We finished our loaf at a party last night. I am making another for a dinner party this weekend.

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