Beer Bread Recipies

My basic rules are:

No beer in yeast breads, only in breads with self-rising flour or quick breads with baking soda and baking powder.
Needs a reasonable amount of sugars.
Helps to have some whole wheat flour.

As for beers, no IPAs or other hoppy beers, even with sugar added they don't work well.

Never tried chocolate chips with a porter or stout but in a quick bread which is mixed and not kneaded, its worth a try to see how it works out.

 

I've made a few and they came out great. Just recipes I found on line ,the only thing I did different was to bake them in a preheated cast iron skillet. Gives it a nice crunchy crust and comes out more like an artisan bread .

 

I posted my recipe in another thread a while back - I quite like it: Multigrain Beer Bread

 

http://beeradvocate.com/community/threads/first-beer-bread-try.29054/#post-360836

Couple in here. I don't know bread well so I can't comment on replacing the water in a yeast recipe. However, quick breads are insanely easy and beg for other ingredients. On that thread I made a "trail mix" holiday porter bread that was solid. Agree with others that anything hoppy will definitely be more difficult to integrate.

 

What kind of breads? Pumpkin, banana nut, jalapeno cheddar....?

Here's one I did. Rather simple and earthy. Jalapeno cheddar bread. I've added bacon to once too. Turned out fantastic too.

Ingredients:
2.25 cups all purpose flour
1/2 cup yellow cornmeal
1 tbsp baking powder
1 tbsp sugar
1 tsp kosher salt
1 tsp chili powder
3 tbsp unsalted butter, melted
1-1.5 cups of fresh grated sharp cheddar cheese (I love cheese)
2 jalapenos, stemmed, seeded, and diced
12oz of amber ale (room temp)

Preheat oven to 350. Grease a bread pan with butter and set aside.
In a large bowl, sift in the flour, cornmeal, baking powder, sugar, salt, and chili powder. Set aside.
In another large bowl, add in the melted butter, beer, diced jalapenos and cheddar cheese.
Add all the dry ingredients into the wet ingredients, a third at a time, mixing between with a spatula until just incorporated. Pour the dough into the bread pan. Smooth out the top just a tad. And top with a little more grated cheese.
Place in oven and bake for 45min, or until a knife inserted in the center of bread comes out clean.

 

Once tried an IPA in a bread, it turned out awful, never again. I usually just give my wife a brown, a porter or a stout, they'll usually turn out to be the best. Nuttier Reds and some ESB's can do the trick, but if you stick to any nuttier or roastier beers, you shouldn't go wrong.

 

Usually with IPAs the hops and bitterness goes to the crust and creates something very undesirable. I learned that the hard way too. lol

 

Yup, I learned the hard way too.

 

Bringing this back in time for the season. I have a recipe for Chocolate Stout Bread (loaf bread, more like cake). BUT... I drank the stouts with chocolate. I still have a few imperial/russian stouts and am debating whether to use w00tstout, Parabola, or Speedway. I'd like to keep Black Butte XXV and White Chocolate a while longer. Although White Chocolate is very tempting, it is an ale. I guess this is more of an update than a question since the oven is heating up right now and I am about to start mixing.
I'll let you know which one I used and how it turns out!

As far as "bready" breads go- I like to use a heavier sugar like molasses or brown. I'd have to find the recipe I've used.

 

Why? And I don't mean that in a "what the hell's wrong with you" kinda way... would really like to know your feelings on this.

 

Sure, mostly personal preference.

Having tried including beer in several different quick bread and slow rise yeast bread recipes I've found that I like the results with quick breads because the beer can make a great liquid, coloring and flavoring agent. However, with the yeast breads I prefer a long slow rise before even kneading and making the loaves. And if I'm doing a sourdough I actually don't want the flavor from the beer. Also, as a creature of habit, unless I'm using a lot of whole wheat and/or rye flour the color always seems off.

 

Never thought about it before but now that you mentioned it none of my yeast bread recipes that include beer have too long of a rise....interesting. I'm with ya though on the whole wheat or rye...if that's not in it I'm not putting beer in it usually. Don't get me wrong I love a basic beer bread/quickbread but I'm a sucker for a yeast loaf with whole wheat in it. Just made one the other day and put some Southern Tier Warlock in it.

 

I make a sweet beer bread with old Rasputin. I add a touch of cinnamon to the dough, and top the unbaked loaf (once in the pan) with melted butter, a bit of brown sugar, and chopped candied walnuts or pecans.

I usually make it on holidays or for holiday parties, and it usually disappears within an hour or so.

I've also used rogue chocolate stout, but I prefer raspy.

 

75% bread flour
10% pumpernickel
15% rolled oats
68% dark beer (I used Black Butte boiled off alcohol and CO2)
5% yeast
2% salt

there is the base, you can play with numbers if you want. I added pumpkin and other seeds.

soak oats in all the beer over night and add the whole mess. Hydrate, kneed, rise as per usual. bake at 375 till done, let cool and eat

 

That adds up to 175%. I want you on my team if you're always giving that.

 

everything is weighed against the flour. Flour equals 100% then 68% that weight is added to the flour in water (beer)...

above is written in bakers percents.

here is in metric

750 g bread flour
100 g pumpernickel
150 g rolled oats
680 g water (beer)
50 g yeast
20 g salt

 

Thanks!

 

I can try to upload the excel sheet I have for it. that will allow to change the batch size and it will automaticly change ingredient amount

 

Edit: add 100 g mole-asses and about the same honey