Beer Bread Dough
Cheers to Beers! Here is a Traditional White being mixed with a darker and heavier beer from a local brewery close to the Bucket of Bread World Headquarters in La Crosse, Wisconsin. This is Pearl Street Brewery's "That's What I'm Talking 'Bout Rolled Oat Stout". This beer is made with barley malt, organic rolled oats, and American hops.
Ingredients
- Bucket of Bread, Traditional White
- 3 to 3½ Cups (depends on the bucket type) of Your Favorite Beer (Lukewarm and flat)
Instructions
- Before mixing in the beer, the 3 or 3 1/2 cups of beer (see bucket instructions), should be warmed to room temperature and flatter than fresh opened. Whisk up the beer a little to get rid of some of the carbonation.
- Make your dough but use lukewarm beer instead of water. Follow the same instructions on the bucket to turn your dough into a into Beer Bread dough.
Notes
What kind of beer bread are you going to make? What about a beer bread pizza?
Remember, different styles of beer bread can be made by using different beers; for instance, a stout or dark beer will give a darker bread with more pronounced flavor. Using a beer that is spiced, or has a flavor added, will make a bread with a similar flavor, but less intense than the beer.Be Creative!
Random Beer Bread Internet Facts:
Beer bread can be a simple quick bread or a yeast bread flavored with beer. Beer and bread have a common creation process: yeast is used to turn sugars into carbon dioxide and alcohol. In the case of bread, a great percentage of the alcohol evaporates during the baking process.
Yeast makes bread rise, and beer alcoholic, but this discovery could have been the result of a happy accident dating as old as 7,000 years. A mixture could have been left out, attracted wild yeast in the air, and pretty soon the yeast was chomping on the cereal's sugars and making alcohol.
Sadly, some people suffer from a rare disease that makes people feel like they are drunk after they consume bread or similar food. It is known as auto-brewery syndrome and has been around since (or at least was first recorded in) the 1950s. The disease is caused by a yeast build up in the intestines which during the digestive process results in the rapid fermentation of carbohydrates into ethanol, i.e. alcohol.
Different styles of beer bread can be made by using different beers; for instance, a stout or dark beer will give a darker bread with more pronounced flavor. Using a beer that is spiced, or has a flavor added, will make a bread with a similar flavor, but less intense than the beer.
Any number of additional flavorings may be used to enhance the flavor of beer bread. They include cheddar and dill, sun-dried tomato and herb, garlic and feta, etc., added to the mix of dry ingredients. One consideration when choosing flavors is that if the beer bread is not going to be eaten straight away, the flavors will become enhanced upon storage.
Beer bread is any bread that includes beer in the dough mixture. Depending on the type of beer used, it may or may not contribute leavening to the baking process. Thus, beer breads range from heavy, unleavened, loaves to light breads and rolls incorporating baker's yeast.
One consideration when choosing flavors is that if the beer bread is not going to be eaten straight away then the flavors will become enhanced upon storage.
Different beers may affect rising time. You may need to let the dough rise longer than without.
Beer was born at the same time as human civilization. It has been linked to our writing system, the first bread we baked, the first currency and the first Egyptian god. Interestingly, the tipple of our beer-supping ancestors did not contain hops and was recommended for women and children.
We have the Sumerians to thank for the earliest example of world literature, The Epic of Gilgamesh. It contains the story of a bestial giant – Enkidu – who, after drinking beer, “washed his body and shed his fur so as to become a man”. In Mesopotamia, knowledge of beer and bread was something which separated civilized people from those who were “wild”.
The ancient Egyptians greeted each other with the phrase “bread and beer”.
There is a theory according to which beer is older than bread. A hypothesis has been posited that the first cake, the great-grandfather of bread, was created from spilled fermented beer, dried and baked on a hot stone. Let’s remember that beer in those days was reminiscent of a watery mush created from saturated fermented grains. This theory has never been confirmed, but will surely strike a chord with every beer drinker.
Tried this recipe?Let us know how it was!
