Beer Bread

Posted: February 4, 2012 in drink, food
Tags: , , , ,


Beer Bread made with Odell IPA yeast, and half a bottle of Summer Wine Brewing’s fabulous Cohort, a dark yet very hoppy rye beer.

500g good strong (preferably organic) bread flour
heaped teaspoon salt
heaped teaspoon sugar
tablespoon decent olive oil
150ml/5fl oz warm water
150ml/5fl oz strong dark beer
the yeasty sediment from some bottle conditioned bitter

Mix, knead and prove in your usual way. Manually is good, but I’m lazy, so I let the bread maker do the hard work. Knock it back, turn into an oiled loaf tin, then let it rise in a warm place (on top of the oven is good) for half an hour.

Dust with flour, and optionally sprinkle seeds/herbs on the top. I used some pumpkin seeds and some crumbled hops! Put into a hot oven 220C/425F/Gas7 for ten minutes, then turn down to about 190 and cook for a further half hour. Test by inserting a knife or skewer, which should come out clean.

Remove from tin and leave to cool for a little while – it just makes it easier to cut, although if you’re anything like me you’ll want to be straight in there with some good salted butter 🙂



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