Herbed Beer Bread Recipe (2024)

FAQs

What is the best beer to use for beer bread? ›

Lighter beers, such as lagers, ales and pilsners, will give your bread a lighter color, and mild taste that just about everyone loves. Darker beers like stouts and porters make a darker-colored loaf and have a stronger beer flavor. Hoppy beers like IPAs will give your bread a more bitter taste.

If you bake an overworked dough, it will come out hard. Even though you aren't kneading beer bread, the same principle applies. It can be harder to tell when the dough is overworked, though, since you won't feel it in your hands and the mixture isn't supposed to be smooth. Instead, rely on your eyes.

Use room temperature beer: This helps the bread rise and creates a better texture than cold beer. Don't over-mix: After adding the beer to the dry ingredients, mix enough until just incorporated and nothing more. Overworking the dough will create a very dense loaf.

I wonder if I can make bread with the yeast? As it turns out, both brewing yeast and baking yeast is in fact Saccharomyces cerevisiae. I attempted to bake some bread with beer yeast, and believe it or not, turned out great!

Can You Use Something Other Than Beer in Beer Bread? Absolutely! Almost any carbonated or noncarbonated beverage can be used, including water, soda pop, milk or buttermilk, fruit juice and even creamed corn! In general substitute 12 fluid ounces of whatever liquid you choose in place of beer.

Bake the bread for 45 to 50 minutes, until a toothpick inserted about 1/2" into the top of the loaf comes out clean, or with a few moist crumbs clinging to it.

Uneven heat in your oven can be the culprit – if you loaf is nicely golden on the outside but gummy or moist in the inside, it's baking too quickly on the outside. Trying reducing the temperature you're baking at and bake for a bit longer. Experiment until you find the sweet spot, and take notes along the way.

If your bread has a sour, yeasty flavour and smells of alcohol then you have either used too much yeast.or you may have use stale yeast or creamed fresh yeast with sugar.

While it's similar to all-purpose flour, self-raising flour isn't as rich in protein as all-purpose flour. Also like all-purpose flour, self-rising flour is enriched with added nutrition. It also contains salt and baking powder that has been distributed evenly throughout the flour and acts as a leavening agent.

Again, due to its dense texture, beer bread goes perfectly with dips and spreads. Serve up a thick slice with your favorite spread or cube a loaf to use as an appetizer with your favorite dip or dipping oil. Think brisket, chicken, ribs, steaks, pork loin – all pair wonderfully with a slice of beer bread.

Does the alcohol burn off in beer bread? ›

According to the U.S. Department of Agriculture (USDA), baked or simmered dishes that contain alcohol will retain 40% of the original amount after 15 minutes of cooking, 35% after 30 minutes and 25% after an hour. But there's no point at which all of the alcohol disappears.

I've made beer bread with everything from craft beers (Allagash White, Moosehead, etc.), to commercial beers like Heineken, Miller Highlife, and Samuel Adams Boston Lager (which we found lends more of a pronounced aroma than others on the list, and didn't make our favorite loaf).

Active Dry Yeast is an ideal yeast to use for artisan breads or no knead breads that require a slower rise time. It's also the preferred type of yeast for those doughs that proof in the refrigerator for extended periods of time.

Too much yeast can lead to an overly active fermentation process, which can cause a beer to become too carbonated. When this happens, the yeast consumes sugars and produces carbon dioxide gas. The gas builds up in the beer, causing it to become excessively foamy and carbonated.

The majority of beers use a yeast strain called Saccharomyces. This translates from Latin to “sugar fungus.” It's apt, given that the yeast that goes into beer looooooves sugar. Within that genera, there are two specific species of Saccharomyces yeast that get the most use: lager yeast and ale yeast.

If you're new to baking with beer, porters and stouts are the best place to begin.

It's also the phrase you'll find gracing each box of Trader Joe's Beer Bread Mix. The flavor of the finished loaf really depends on what kind of beer you use: Go with a lager for a lighter profile, an IPA for a hearty, hoppy taste, or a stout for a rich result with a slightly darker finished product.

Go Seasonal. Try making beer bread with pumpkin ale, a nutty brown winter ale, or even a hard cider. Beer Lover's Choice. Use a fully flavored beer.

Hefeweizen is a classic example of beer that is not especially high in alcohol, typically coming in between 4% and 6%, but it has perhaps the highest levels of yeast suspended in the beer. Hefes are known for their cloudy, hazy appearance and their nice thick head.