BeerBread < GuthrieFamily

*Beer Bread*

| 1.5 lb loaf | *Ingredients* | 2 lb loaf |
| 3/4 c | beer | 1 c |
| 4 tsp | brown sugar | 2 Tbsp |
| 1 tsp | active dry yeast | 1 tsp |
| 1 c | bread flour | 1 1/3 c |
| 1/3 c | milk | 1/2 c |
| 1 | egg | 1 |
| 4 tsp | olive or cooking oil | 2 Tbsp |
| 2 c | bread flour | 2 2/3 c |
| 3/4 tsp | salt | 1 tsp |
| 1 tsp | active dry yeast | 1 1/4 tsp |

*For the starter:* Select the laf size.  In a medium mixing bowl, combine the beer and brown sugar.  Sprinkle the t tsp yeast over beer mixture, stir to dissolve.  Stir in the first bread flour, mix well.  Cover with plastic wrap; let stand at room temperature (75 to 85 degrees) for 12-24 hours.

*To finish the bread:* Add the starter and the remaining ingredients to the machine according to the manufacturers directions.  Select the basic white bread cycle.  

*Note:*  For the 1.5 lb loaf, the machine pan must have a capacity of 10 cups or more, for the 2 lb loaf, 12 cups.

-- Main.JMagGuthrie - 29 Aug 2009

This topic: GuthrieFamily > WebHome > Recipes > BeerBread
Topic revision: r1 - 2009-08-29 - JMagGuthrie