This is a great way to use up some leftover party beer that maybe you do not like that much. Any beer will work including light, but the heavier and darker the beer the heavier the flavor will be in the bread.
For people who are not very confident in making their own bread, beer bread is a good first step. The alcohol reduces the amount of time needed for rising and helps flavor the dough as well. This recipe uses a combination of flours which also helps improve the flavor of the bread. This makes one large loaf but can be divided into multiple small loaves or buns.
- 2 1/2 cups unbleached white flour
- 1 1/4 cups rye flour
- 3/4 cup beer
- 2 tbsp honey
- 1 tbsp butter
- 4 tsp active dry yeast
- 1/2 cup warm water
- 1 tsp caraway seeds
- 2 tsp salt
Mix yeast in a bowl with water. Mix 1 1/2 cups white flour and rye flour together. Heat beer, honey and butter until warmed. Add beer mixture, caraway seeds, yeast water, and salt with flour mixture and beat until a smooth batter forms. Gradually add remaining white flour until a rough dough forms. On a floured counter knead dough until smooth and tight, about six minutes adding more flour if dough is too sticky. Form into a ball and place in a greased bowl. Cover and let rise 45 minutes or until about double in size. Preheat oven to 375 degrees 30 minutes before baking. Form dough into a cylinder and place in a greased loaf pan. Bake until done, about 30 minutes. Cool on a wire rack for 30 minutes before slicing.