old father foodie 
Give Your Loaf a Bit of Bottle
You can make great bread using beer. Both hoppy and malty beers will work, each adding their own unique character. And if you want some friuty tasting bread try cider. Whatever drink you decide on make sure it is well flavoured. The effect is quite subtle. The good news is that there is no need to rush out and buy a bottle of premium beer. Flat beer will do very nicely.
Bread is usually made with flour, yeast and water. To add beer you simply substitute half of the water for beer. The reason for using only half beer is that alcohol slows down the yeast action. Stick to half and half and all should go well.
Ingredients:
Method:
- Mix the flour, water, beer and yeast in a bowl to create a sticky dough.
- Cover the bowl and leave it to stand in a warm place for 20 minutes. While waiting drink the rest of the beer.
- Dribble the oil over the dough. and mix it through for 1-2 minutes. Now is the time to get your hands in there and give it a really good squidging. The dough will become smooth and less sticky.
- Spread the dough out in the bowl.
- Fold one edge into the centre.
- Fold the opposite edge across.
- Do the same lengthwise.
- Turn it over and you will have a nice ball of dough. The folding will help it rise.
- Cover the bowl and leave it in a warm place till it doubles in size.
- While it is rising, preheat the oven at Gas Mk7 – 200-220 C
- Repeat the folding steps, but this time shape it to fit your loaf tin, or make a nice ball to bake on a tray.
- Cover the bread and leave it in a warm place till it doubles in size.
- Bake for 30-40 minutes until it is a deep brown.
- Turn out and leave on a wire rack to cool.
- The sugar in the beer will make the crust darker than usual. It also means it will toast well.
Beer Bread
You can make great bread using beer. Both hoppy and malty beers will work, each adding their own unique character. And if you want some friuty tasting bread try cider. Whatever drink you decide on make sure it is well flavoured. The effect is quite subtle. The good news is that there is no need to rush out and buy a bottle of premium beer. Flat beer will do very nicely.
Bread is usually made with flour, yeast and water. To add beer you simply substitute half of the water for beer. The reason for using only half beer is that alcohol slows down the yeast action. Stick to half and half and all should go well.
Ingredients
- 125 ml water
- 125 ml beer
- 375 g of wholemeal flour. You can use white flour but I think wholemeal tastes better with beer.
- 7 g quick yeast
- 2 tablespoon of olive oil
Instructions
- Mix the flour, water, beer and yeast in a bowl to create a sticky dough.
- Cover the bowl and leave it to stand in a warm place for 20 minutes. While waiting drink the rest of the beer.
- Dribble the oil over the dough. and mix it through for 1-2 minutes. Now is the time to get your hands in there and give it a really good squidging. The dough will become smooth and less sticky.
- Spread the dough out in the bowl.
- Fold one edge into the centre.
- Fold the opposite edge across.
- Do the same lengthwise.
- Turn it over and you will have a nice ball of dough. The folding will help it rise.
- Cover the bowl and leave it in a warm place till it doubles in size.
- While it is rising, preheat the oven at Gas Mk7 - 200-220 C
- Repeat the folding steps, but this time shape it to fit your loaf tin, or make a nice ball to bake on a tray.
- Cover the bread and leave it in a warm place till it doubles in size.
- Bake for 30-40 minutes until it is a deep brown.
- Turn out and leave on a wire rack to cool.
- The sugar in the beer will make the crust darker than usual. It also means it will toast well.
