Beer Bread

Updated at: Thu, 17 Aug 2023 06:04:19 GMT

Step 1

Put the flour in the bowl of a stand mixer, add salt to one side of the bowl and yeast to the other side.

Step 2

Make a well in the middle of the flour and add the oil.

Step 3

Warm the beer on a low heat until it is at a tepid temperature. I used a local beer to me but any “blonde“ beer will work.

Step 4

Put the bowl on the stand mixer with the dough hook and add 3/4 of the beer.

Step 5

Mix on low speed until it forms a soft and slightly sticky dough. Keep adding the remaining beer - it will be slightly sticky.

Step 6

Then continue to mix for 12 minutes - this will change the dough from sticky to a lovely smooth dough. Do not be tempted to add more flour.

Step 7

While this is mixing, oil a large bowl.

Step 8

After 12 minutes transfer the dough from the stand mixer to the prepared bowl and cover with oiled clingfilm.

Step 9

Place the bowl somewhere warm and leave to prove and double in size for 1-2 hours.

Step 10

On a lightly floured surface take the bread dough and “knock it back”. This means to knock the air bubbles out of the dough. Use your nuckles and fold the dough over and over. You will hear air bubbles popping - continue to do this until all the air bubbles have gone.

Step 11

Grease a 2lb loaf tin with oil and set aside.

Step 12

Shape the dough into an oblong shape.

Step 13

Place in the prepared tin and cover.

Step 14

Leave in warm place to prove again until the loaf reaches the top of the tin.

Step 15

Preheat the oven to 220 degrees centigrade (200 Fan)

Step 16

Glaze with milk or egg wash and score the top of the loaf with a sharp knife or a bread lame.

Step 17

Bake in the pre-heated oven for 35 minutes.

Step 18

Tip the loaf out of the tin and tap the base. If it sounds hollow then it is ready - if not bake for another 5 minutes and test again.

Step 19

Put the flour in the bowl of a stand mixer, add salt to one side of the bowl and yeast to the other side.

Step 20

Make a well in the middle of the flour and add the oil.

Step 21

Warm the beer on a low heat until it is at a tepid temperature.

Step 22

Put the bowl on the stand mixer with the dough hook and add 3/4 of the beer and mix on low speed until it forms a soft and slightly sticky dough. Keep adding the remaining beer - it will be slightly sticky.

Step 23

Then continue to mix for 12 minutes - this will change the dough from sticky to a lovely smooth dough. Do not be tempted to add more flour.

Step 24

While this is mixing, oil a large bowl. After 12 minutes transfer the dough from the stand mixer to the prepared bowl and cover with oiled clingfilm.

Step 25

Place the bowl somewhere warm and leave to prove and double in size for 1-2 hours.

Step 26

Once it has doubled in size knock back the dough to get rid of any air bubbles.

Step 27

Shape the dough and place in an oiled 2lb loaf tin and cover. Leave in warm place to prove again until the loaf reaches the top of the tin.

Step 28

Preheat the oven to 220 degrees centigrade (200 Fan)

Step 29

Glaze with milk or egg wash then score the top of the loaf with a sharp knife or a bread lame. Then bake in the pre-heated oven for 35 minutes.

Step 30

Tip the loaf out of the tin and tap the base. If it sounds hollow then it is ready - if not bake for another 5 minutes and test again.

Step 31

I use a bread slasher as it is much sharper than a knife. If the knife is not sharp it can deflate your bread.

Step 32

To get your kneaded dough out of the bowl when it is a bit sticky use a flexible dough scraper.

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