Beer Bread

Mid-March we scrapped everything that had been planned for the blog this year because of all the craziness with Covid-19. We have literally been going week to week, trying to gauge the grocery stores, figure out what people can get, what they might have on hand. Recipe creations have come from the most random situations. A few weeks ago, my husband and I bought some beer from a local brewery (pickup only!!) in an effort to support local businesses and help them try to make it through these tough times. Most of the beer we really enjoyed, but one chocolate stout was too sweet for our tastes. Rather than dump it out, which felt extremely wasteful (especially right now), I just added it to some bread dough that I was making. And so this recipe was born. And my family has been enthusiastically eating it ever since. We’ve teamed up with DoughEZ for this post and are featuring their mat and bread pan that will be part of a big giveaway at the end of the month.

While I used a chocolate stout in the original recipe, I have since tested it with several different kinds of beer. They all work just fine. The heartier the beer, the more that beer flavor will come through once baked. But lighter beers just add a depth of flavor to the bread, rather than a distinct beer taste.

If you forget to bring the beer to room temperature for the recipe, just use boiling water for the water amount and combine with cold beer. Comes out to a perfect lukewarm temperature.

Other than the beer, this recipe only requires a few more ingredients: flour, water, yeast and salt.

Mix, knead, rise.

Once the dough has risen, our featured products come into play.  We have utilized the DoughEZ Rolling System Mat before on blog posts and love how easy it is to use.  Whether you need a big surface to shape bread loaves on, or a mat to evenly roll out cookie or pie dough or shape cinnamon rolls, this nonstick silicone mat definitely makes life in the kitchen easier.  And once the dough is shaped into a loaf, their Perforated Silicone Baguette Pan holds the shape of the loaves for the second rise and then goes right into the oven to bake off.  Since the bread pan is made out of silicone, it cannot go directly on the oven racks, so make sure to place an oven safe pan underneath it. 

For things like pie dough, the long red rectangles in the middle are used to stack on either side of the dough and then the mat can be folded in half over the dough and used to roll dough to an even thickness.

These loaves look kinda fancy, but they are really easy to form. The dough gets split into 3 parts. Each part is then divided into two pieces. Those get rolled out, with your hands, into long ropes and then are just twisted together. You can pull out the kitchen scale and make these precisely the same size, but I just eyeballed everything. Make sure to pinch the ends together, and then tuck them under the loaf so it doesn’t come apart.

Between the commercial yeast and the beer, the bread dough is full of bubbles at this point and constantly wanting to keep on rising. Don’t be too concerned about a really smooth surface when rolling the dough out. Those bubbles are active!

Once all three loaves are shaped, brush the tops with olive oil, cover and let rise.

If you don’t have olive oil, you could also just use a neutral flavored oil.

Rise until almost doubled in size and then bake until golden brown on top.

The olive oil helps the top get a nice crispy brown color and texture.

My daughter tears into this bread plain and gobbles it up so quickly that I have to ration her! It also makes excellent sandwiches, and likes to hang out with soup or adorn cheese/charcuterie platters for an easy supper.

Let us know if you have any questions or comments. Happy baking!

Beer Bread

Prep Time: 10 minutes

Cook Time: 25 minutes

Inactive Time: 2 hours

360 g. (12 fl. oz.) beer, room temperature

150 g. (1/2 cup plus 2 Tbsp.) water, room temperature

12 g. (1 Tbsp.) instant dry yeast

750 g. (6 1/4 cups) bread flour

12 g. (1 Tbsp.) kosher salt

Add the beer and water to the stainless steel mixing bowl with the roller/scraper.  Turn the speed on low and gradually add in the remaining ingredients in the order listed.  Increase speed to medium low (between 2 and 3 o’clock) and mix thoroughly.  Once the dry ingredients are mixed in, lock the arm in place about 1/2 inch from the edge of the bowl.  Set the timer for 10 minutes and let knead.

Once kneaded, shape the dough into a ball.  Cover and let rise until doubled in size, approximately 1 hour.

After the first rise, turn out the dough onto the DoughEZ mat or a clean work surface.  Divide the dough into 3 equal portions.  Working with 1 portion at a time (keeping the others covered), divide each portion into 2 equal pieces.  Use your hands to roll out each piece into a rope about 15 inches long.  At one end, pinch together both ropes.  Twist the two ropes around each other, and then pinch the other end together.  Tuck each end underneath and then place in the DoughEZ baguette pan.  Repeat with remaining dough. 

Place the DoughEZ baguette pan on a half sheet pan or oven safe baking pan.  Brush the tops with olive oil and then cover and let rise until almost doubled in size, approximately 45 minutes to 1 hour.

Preheat oven to 400° F.  

Once risen, uncover and bake until golden brown on top, 20-25 minutes.  Let cool on pan for 10 minutes, and then remove to a metal cooling rack to finish cooling.

Yield: 3 loaves

WHOLE WHEAT VERSION

Made with freshly ground hard white wheat and an oatmeal stout beer.

-Replace bread flour with 707 g. (6 1/4 cups) whole wheat flour.

-If milling at home, use a hard white or red wheat.

-Follow instructions above.

Published by

Carmi Adams

Carmi Adams has loved cooking from a very early age; requesting fondue pots and cookbooks for birthdays as a child. She further pursued her passion for food at the Art Institute of Atlanta and obtained a degree in Culinary Arts. Carmi landed a job on the show Good Eats, which aired on the Food Network. For seven years she did everything from food research, recipe development and testing, product testing to feeding a hungry film crew. Now living in the central coast of California, Carmi enjoys the bounty of agriculture, vineyards and farmers markets at her culinary disposal. She has been using the Ankarsrum mixer for over 15 years and feels that it is hands-down the best on the market for home cooks.