Beer Bread...

[nperkins]

So I was watchin this chick on FoodTV, and she says "Today is all about beer... So we're gonna make some beer bread"... So I said hmm... time for some research...

So I made my first loaf of bread...

2.5 Cups Flour
1 Tbsp Baking Powder
2 Tbsp Sugar
1 tsp Salt
12 oz beer (I Used Yuengling... Mmmm...)

Mix all together, and bake in a loaf pan for 55 minutes at 375.

You can use any type of beer you like... They say the darker the better...

I would have taken pics, but I ate all the bread before I had a chance... :D

[jeff]

Originally Posted by nperkins

So I was watchin this chick on FoodTV, and she says "Today is all about beer... So we're gonna make some beer bread"... So I said hmm... time for some research...

So I made my first loaf of bread...

2.5 Cups Flour
1 Tbsp Baking Powder
2 Tbsp Sugar
1 tsp Salt
12 oz beer (I Used Yuengling... Mmmm...)

Mix all together, and bake in a loaf pan for 55 minutes at 375.

You can use any type of beer you like... They say the darker the better...

I would have taken pics, but I ate all the bread before I had a chance... :D

I guess it turned out great =) What did it taste like? beer? lol

[nperkins]

Actually it tasted like bread... But had a great rich beer/hops smell. How can I make my bread "fluffier"? the bread was very heavy. More Baking Powder?

[jeff]

What kind of flour did you use? Did you let it rest?

First off, DO NOT over work the dough, then place it in your loaf pan and let it sit for 30 minutes before placing it in the oven.

Give that a try.

Also make sure your flour is sifted so it mixes easier with less work.

[nperkins]

I used plain white flour, did not sift it, nor did I let it sit for 30 minutes. I definately did not overwork the dough though. Mixed it just enough until all the flour was mixed.

Next time I'll let it sit for 30 minutes after I mix it. Will that give the baking powder time to make it rise some?

[jeff]

No, it has to do with the proteins in the flour. When you work them you stretch them, when you let the dough relax it will reduce the elasticity in the dough. Also, it will allow for the flour to absorb more moisture.

Good way to test this out is to take some freshly made pie dough, roll it out right after you make it, you'll find that it's tough and harder to roll then if you were to let it relax for awhile.

[eazzzzzzy]

I saw it and ,what the heck ---all I had was 6 month old Bud Light but added Basil to it and garlic butter on the top ---It was ready in closer to 40 minutes.

It would be great with maybe different flours and for sure DARK beer. Even try things like a little more sugar and dried cranberrys or whatever.

BTW ---Mixed it to the minimum and had everything at room temp including the beer, then I let it sit in a warm place for 30 + minutes

[nperkins]

Well I tried another loaf last night... Came out like ASS.

I used 2 cups Wheat Flour, 1 cup White. Used 12oz beer, and 2-3oz water. Didn't have regular sugar, so I had to use Confection... Let it sit for 30 mins before putting in the oven.

Came out tasting like flour... What did I do wrong?

[jeff]

Originally Posted by nperkins

Well I tried another loaf last night... Came out like ASS.

I used 2 cups Wheat Flour, 1 cup White. Used 12oz beer, and 2-3oz water. Didn't have regular sugar, so I had to use Confection... Let it sit for 30 mins before putting in the oven.

Came out tasting like flour... What did I do wrong?

If I ever run out of sugar I like using Honey in place of.

Honey wheat beer is good so why not? = )


I haven't done much baking with breads. I might have to try some out in the next weekend or two and see what happens. Until then I don't really have much to tell you on what you did wrong.

[jeff]

I just noticed what you said about the cups of flour.

The 1st time around you used 2.5 cups flour the 2nd time around you used 3 cups.

Baking Basics

When dealing with flour you should aways weigh it. your 1st try of 2.5 cups could have been very fluffy while your 2nd try 3 cups could have been dense and even more so if you used wheat flour. for all you know the first time around could have been 3 cups flour and the 2nd time around 5 cups!

When baking you should always weigh things. Flour being on the top of the list of things to weigh in the kitchen, it's too easy to pack down or have it fluffy, you can never get a true (cup) with it... at least with out weighing it.