Beer Bread
Cheers to a delicious homemade yeast-raised beer bread. Try using stout, lager, porter or ale - each will impart its own unique flavor.
Yield 1 loaf
Ingredients
- 3 cups bread flour, divided
- 1 1/2 teaspoons Red Star Active Dry Yeast
- 3 tablespoons granulated sugar
- 1 /2 teaspoon table salt
- 1 cup beer
- 1/3 cup water
- 2 tablespoons vegetable oil
Instructions
- In a stand mixer fitted with a paddle attachment, add 1 cup flour, yeast, sugar and salt; mix well. In saucepan or microwave-safe dish, heat beer, water and oil to 120-130°F. Add to flour mixture. Blend on low speed for 30 seconds; beat on medium speed for 4 minutes.
- Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
- Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
- Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14x7-inch rectangle. Starting with shorter side, roll up tightly pressing dough into roll. Pinch edges and ends to seal. Place seam-side down on large greased cookie sheet sprinkled with cornmeal. (Alternatively, place in a greased 9x5-inch bread pan.) With very sharp knife, make 3 or 4 diagonal slashes across top of loaf. Cover; let rise until indentation remains after lightly touching with the index finger.
- Preheat oven to 375ºF.
- Bake for 30 to 40 minutes, until internal temperature reaches 190°F. Remove from cookie sheet; cool on wire rack.
Notes
Get Bread Machine Method here.
