Beer bread – a recipe for crispy and moist homemade bread baked with beer. This bread is so delicious, full of flavour and easy to bake. Beer gives the bread a lovely slightly tangy flavour and makes it light and moist. The dough has few ingredients, and you just need a stand mixer. I used a mix of plain flour and Manitoba flour, but you can use only plain flour, or tipo 00 flour. Any beer works, so you don’t need to buy a special one.
You can also let the dough rise in the fridge, so you can make it the evening before and serve freshly baked bread for breakfast. It is perfect for breakfast, lunch, tapas, Easter lunch or a Christmas lunch, and lovely with good ham, cheese and pesto. Also try my homemade Danish white bread. Enjoy!
Beer bread
Ingredients
Instructions
Beer bread
Dissolve the yeast in the water and beer in the bowl of a stand mixer. Add honey, olive oil, flour and salt. Mix into a porridge-like mixture and let it stand for 15 minutes.
Knead the dough with the dough hook for about 5-10 minutes until it comes away from the bowl and is smooth and elastic. Let it rise under a damp tea towel for 1 hour at room temperature.
Preheat the oven to 200°C (fan).
Pour the dough into a greased Pullman loaf tin (2 litres) with the greased lid on, or into a regular greased loaf tin (2 litres). Drizzle with a little olive oil.
Bake with the lid or foil on for 20 minutes. Then turn the oven up to 250°C (fan) and bake for another 15 minutes. The bread should be golden and sound hollow when tapped. Turn it out and let it cool on a wire rack. Enjoy!
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