Beer Bread

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Melt the butter. Mix flour, salt and dried yeast. Add butter, beer, 125 ml water and honey to the flour mixture, knead with the dough hook of the hand mixer for about 5 minutes to a slightly sticky, smooth dough. If the dough is too moist, stir in a spoonful of flour. If it is too firm, stir in some water. Wrap the dough in foil all around the dough bowl and leave to rise in a cool place for 6-8 hours (or longer, approx. 12 hours, in the refrigerator)

2. 2

   Tip the dough onto a lightly floured work surface using a dough scraper, turn it over with floured hands, form it into a loaf (but do not knead it any more!), place it on a baking tray lined with baking paper. Dust the bread with flour, cut several times on the surface. Cover bread with a tea towel and leave to rise in a warm place for 1 1/2-2 hours

3. 3

   Put the bread into the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3). Pour approx. 100 ml of water on the bottom of the oven (or in an ovenproof mould and place it on the bottom of the oven), close the oven immediately. Bake bread for 40-45 minutes, or until the loaf sounds hollow when knocked. Remove bread, cover with a tea towel and allow to cool. Tastes good when buttered and sprinkled with diced cottage ham and chives

4. 4

   Tip: Consume within about 5 days. Quartered and deep-frozen can be kept for approx. 1 month. To bake bread, take it out of the freezer and let it thaw at room temperature for about 1/4 hour. Put bread into the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2). Pour approx. 75 ml water on the bottom of the oven (or in the mould), close the oven immediately and bake for 15-20 minutes. Remove bread, cover with a tea towel and allow to cool

5. 5

   waiting time 7 1/2-10 hours

Nutrition Facts

KCAL
80 kcal

CARBS
16 g

FATS
1 g

PROTEINS
2 g