Salt Grass Steakhouse Shiner Bock Beer Bread Recipes

SALTGRASS STEAKHOUSE SHINER BOCK BEER BREAD

Steps:

• Dissolve in a large mixing bowl yeast with warm water, add honey and stir. Mix in wheat flour, salt, and all-purpose flour in a bowl. Stir in oil and slowly add flat beer. Mix all the ingredients together.
• Place dough on a floured service and kneed for at least 10 - 15 minutes. The dough may need a little more flour added to it if while kneading its sticking to your hands.
• The finished dough will feel smooth and spongy and will not stick to your hands. Place dough in a lightly oiled bowl and cover with plastic until it doubles in size. Do not place dough in a draft or an overheated area. The dough should be let to rise at room temperature. When the dough has doubled, punch in the middle and let rest for 5 minutes.
• Divide into four equal parts and shape into round loaves. Place loaves on a lightly oiled cookie sheet. Score twice on top of each loaf with a knife two inches apart and about 2 1/2 inches long. Cover loosely with plastic wrap until the loaves have doubled in size. Place in a preheated oven at 350 degrees for about 30 minutes.

SHINER BOCK BEER BREAD

Steps:

• The night before: Pour beer into mug, cover with paper towel, and let sit out on counter overnight.
• Next day: Dissolve yeast in warm water in mixing bowl. Mix in honey.
• Add both flours & salt, and stir to mix. Stir in oil and slowly add beer. Mix well. Place dough on floured work surface and knead 15 minutes. (Dust with flour if dough is too sticky).
• Place lightly oiled bowl & cover. Let rise to double in size.
• Punch down and let rest 5 minutes.
• Shape dough into four oval shaped loaves. Place loaves on lightly oiled cookie sheet. Score with a knife (I usually make 2 diagonally placed scored a couple of inches apart.
• Preheat oven to 350°F
• Cover loosely with saran wrap and allow to double in size again.
• Bake 30 minutes.