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Beer Bread

Recipe Submitted By: bakingmad

There's a real depth of flavour to this bread, it's almost impossible to resist.

Preparation Time	20 minutes
Baking Time	45 minutes
Portions	Makes 1 small loaf
Skill Level	Easy
Average Rating

Beer Bread Ingredients

225 grams	Very Strong Wholemeal Bread Flour (Allinson)
45 grams	Butter
1 tsp	Salt
1 tsp	Golden Caster Sugar (Billington's)
225 grams	Hard Cheese - coarsely grated
7 sachet	Easy Bake Yeast (Allinson)
150 ml	Ale - or Bitter – Warmed

This recipe uses

How to make Beer Bread

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Rub the butter into the flour.
Add all the other dry ingredients and mix to a dough with the beer.
Using a mixer with a dough hook, knead for 5 minutes. If mixing by hand knead for a further 5 minutes
Place into a greased small loaf tin, or shape in to a round loaf and place on a baking sheet.
Leave to prove until double in size. Preheat the oven to 180°C/fan 160°C/gas mark 4
Bake for approximately 35-45 minutes, until risen and brown.
When cooked the loaf should sound hollow when tapped on the bottom.

Reviews

Read all reviews (3) | Average rating: 3 stars

"This is delicious bread. VERY flavoursome (particularly as I use more 'specialist' ales/beers, and strong/mature/vintage/smoked cheeses). I find it has a wonderfully firm, almost-chewy, close-celled texture. I make it in the breadmaker perfectly OK - though I only tend to use 1/2 tsp of salt (if that). Also, I don't particularly warm the ale/beer - just let it come up to room temperature."

13-01-2012 | Author: breading | 5 stars

"tasted brilliant, looked good until about 35 minutes and then collapsed, leaving a very stodgy middle that didn't cook through. "

Bakingmad: "It sounds as though your bread was not cooked throughout before removing from the oven. A good test is to tap the bottom of the loaf, it should sound hollow. If not, you may need to cook for longer. Also try increasing the length of time that you knead your loaf for, the kneading process will help improve the structure of your loaf. Happy Baking!"

28-10-2012 | Author: elizabeth bingley suffolk | 2 stars

"Gutted! Kneaded this for a good ten minutes ....it still felt inflexible. Put it in to rise, not an awful lot was happening; took the dough out after 30mins and kneaded it again - this time I got somewhere and got a nice stretchy pliable dough that rose. Sadly, even after extending the cooking time by 10 minutes it hadnt cooked all the way through....waste of some really nice cheese!"

Bakingmad: "Make sure that when proving you cover the dough to protect it from drafts and leave in a warm environment, an airing cupboard is a good location if you have one. You can use an oven thermometer to check your oven temperature as this can vary from oven to oven. A good way to test if your bread is cooked is to tap the bottom, it should sound hollow. If not, cook for a little longer in the oven."

20-01-2013 | Author: cgage | 3 stars

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