Showing 1 of 221 conversations about:
Oct 13, 2017
Black Beer Bread, adapted from:
Makes two loaves of a dense, flavorful bread with a soft crumb. Goes great with soups, cheeses, or just plain butter.
One 12oz bottle of warm dark beer, such as stout or porter 1 packet yeast (2 1/4 tsp.) 2 Tbs. honey 1 egg 2 tsp kosher salt 4-5 cups flour (we used 3 cups white bread flour, 1.5 cups rye, and 1/2 cup whole wheat) plus 1/2 cup for working. In a small bowl, add the yeast to the beer and allow to sit for 5 minutes until foamy. To this, add the egg and honey. Combine dry ingredients, then add gradually until you have a cohesive, workable dough that isn’t too sticky. Knead about 5 minutes, then cover and let rise for at least 1 hour. Repeated risings will yield a lighter, puffier loaf, but are not strictly necessary. Punch down mixture, and divide in two. Shape into your desired loaf, then proof the bread in a warm, moist environment for about 2 hours. Pre-heat oven to 450F. Dust the loaf lightly with flour - rye provides a nice color contrast - and slash top.
Bake for 25-30min or until the crust is nicely browned. Let stand for at least 15 minutes.
Oct 13, 2017
View Full Discussion