Sourdough Like Beer Bread Recipes

SOURDOUGH-LIKE BEER BREAD

Steps:

• Place ingredients in bread machine pan in the order suggested by the manufacturer.
• Select White Bread setting, and then press Start.

SOURDOUGH-LIKE BEER BREAD (FRENCH TYPE)

Steps:

• 1. In large bowl combine 2 c. flour, yeast, sugar and salt. Mix well.
• 2. In saucepan heat to 120-130 degrees the water, beer and oil.
• 3. Add to flour mixture and beat till all lumps are gone. Now add flour.
• 4. Make a soft dough. Knead on floured surface till smooth and elastic, about 5 minutes. Place in greased bowl and cover. Let rise in warm place until light and doubled, about 1 hr. Divide into 2 parts.
• 5. On lightly floured surface, roll or pat dough to a 7 x 11 rectangle. Start with longer side, roll up tightly pressing dough into roll with each turn. Pinch edges and ends to seal. Place seam-side down on greased cookie sheet (jelly roll pan). Let rise to light & double, about 30 minutes. Bake at 375 for 30-35 minutes until golden brown.

SOURDOUGH-LIKE BEER BREAD

Steps:

• 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.
• 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.
• HAMD-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 (usually doubling in size 1-2 hours). 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 (or pizza stone) 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 or pizza stone; cool.