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Sourdough-like Beer Bread

Here is a bread that tastes like sourdough but doesn’t require a starter.

4.666665
Average: 4.7 (3 votes)
This recipe makes 1 Loaf
Ingredients
SmallMediumLarge
Beer2/3 cup1 cup1+1/3 cups
Water1/4 cup1/3 cup1/2 cup
Oil4 tsp2 TBSP2 TBSP, plus 2 tsp
Bread flour2 cups3 cups4 cups
Sugar2 tsp3 TBSP4 TBSP
Salt1 tsp1+1/2 tsp2 tsp
Active Dry Yeast1 tsp1+1/2 tsp2 tsp
Directions
Bread Machine Method

Have liquid ingredients at 80º F and all others at room temperature. Place into the pan in the order listed. Select a basic cycle and medium/normal crust. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add beer, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Remove bread when cycle is finished; cool. See our Bread Machine section for more helpful tips and information.

 

Mixer Methods

Using ingredient amounts listed for the medium loaf, combine 1 cup flour, sugar, salt, and yeast. Combine beer, water and oil; heat to 120 to 130ºF.

 

Hand-Held Mixer Method

Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.

 

Stand Mixer Method

Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Beat 2 to 3 minutes. Using dough hook(s), gradually add enough remaining flour to make a firm dough. Use additional flour if necessary. Knead 5 to 7 minutes until smooth and elastic.

 

Food Processor Method

Have all ingredients at room temperature. Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball.

 

Rising, Shaping, and Baking

Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14- x 7-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. 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. Bake in preheated 375ºF oven 30 to 40 minutes. Remove from cookie sheet; cool.

 

 

*You can substitute Instant (fast-rising) yeast in place of Active Dry yeast. When using Instant yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machines: use ½ tsp Instant yeast OR ¾ tsp Active Dry yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.

 


 

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