A reader asked if I had a beer bread recipe. I didn’t, but I do now! The flavor of this beer bread is hearty and kind of “old-world”. The loaf is soft and chewy with a crunchy crust.
This recipe is for a two-pound loaf. Use the basic cycle with the dark crust setting.
This recipe calls for flat beer. Pour the nine ounces of beer into a bowl. Then cover the bowl with plastic wrap and let it sit out for three hours. When I do this the beer, isn’t totally without carbonation, but it works fine.
Follow the instructions that came with your machine in terms of what order to add the ingredients to the bread machine pan. My machine recommends adding the liquid ingredients first.
After five or ten minutes of kneading check on the dough. It should be a smooth, round ball. If it’s too dry add liquid a teaspoon at a time until it looks as desired. If it looks too wet, add flour a tablespoon at a time until it looks OK.
Notes
This recipe is for a two-pound loaf. Use the basic cycle with the dark crust setting. This recipe was developed and tested using US customary measurements. Metric measurements are calculated automatically.