Ale Bread Recipes
BEER BREAD I
Beer Bread is a quick bread to make to accompany any beef dish. The type of beer you use will change the taste.
Provided by Jodi Regan
Categories Bread Quick Bread Recipes
Yield 12
Number Of Ingredients 3
Steps:
- In a large bowl, mix together the sugar and flour. Add beer and continue to mix, first using a wooden spoon, then your hands. Batter will be sticky. Pour into a 9 x 5 inch greased loaf pan.
- Bake at 350 degrees F (175 degrees ) for 50 for 60 minutes. The top will be crunchy, and the insides will be soft. Serve topped with butter or cheese spread.
Nutrition Facts : Calories 135.5 calories, Carbohydrate 27.4 g, Fat 0.3 g, Fiber 0.8 g, Protein 3.2 g, Sodium 398.1 mg, Sugar 3.2 g
ALE BREAD
For a tender white loaf that's a bit moister and denser than other breads, try this simple recipe shared by Jeannine Norder of Eaton Rapids, Michigan. It's equally good whether you use beer of ginger ale.
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (about 1-1/2 pounds).
Number Of Ingredients 7
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 107 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 222mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
BROWN ALE BREAD
This is a cross between a Beer Bread and Boston Brown Bread. I started with a Beer Bread recipe, substituted a Brown Ale, a mixture of different flours and a touch of molasses. The end result is a dense and subtly sweet bread with a Soda Bread-like texture. As an added bonus, it is also relatively healthy.
Provided by Pangaea
Categories Quick Breads
Time 1h
Yield 1 Loaf, 16 serving(s)
Number Of Ingredients 9
Steps:
- 1. Combine dry ingredients.
- 2. Add beer slowly, while mixing, until it forms a dough.
- 3. Add molasses to dough.
- 4. Pour dough into a bread pan.
- 5. Pour butter over top of dough.
- 6. Bake at 375 degrees for 50 minutes.
- 7. Let cool for 15 minutes before eating.
- Note: This is a dense dough, so be sure to sift the flour. Without sifting, it will be TOO dense.
Nutrition Facts : Calories 102.9, Fat 1.8, SaturatedFat 1, Cholesterol 3.8, Sodium 225.3, Carbohydrate 20, Fiber 2.1, Sugar 3.1, Protein 2.5
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- In a large mixing bowl, combine the white and wholemeal flours, salt, thyme and ground fennel, then make a well in the middle.
- In a separate bowl, dissolve the yeast and sugar in the warmed ale, then whisk in the oil. Quickly pour the wet ingredients over the dry and mix with a wooden spoon to form a sticky dough. If you have a stand mixer, attach the dough hook and knead for 8-10 minutes on a medium speed until the dough springs back to the touch and the texture is smooth. (Otherwise knead the bread on a lightly floured surface for about 10 minutes until it springs back to the touch.) Put the dough in a large, lightly oiled bowl and cover with cling film. Leave in a warm place for at least 1 hour until doubled in size.
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- Place the flour in a large bowl. Add the salt to one side of the bowl, and the instant yeast to the other side (yeast and salt don’t like to be in direct contact). Add in the butter and about three quarters of the ale. Mix the dough together with one hand. Add in more ale, a bit at a time until you’ve picked up all the flour from the sides of the bowl and you have a soft (but not really sticky) dough. You may not need all the ale.
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