Bock Beer Bread Recipes

SHINER BOCK BEER BREAD

Steps:

• The night before: Pour beer into mug, cover with paper towel, and let sit out on counter overnight.
• Next day: Dissolve yeast in warm water in mixing bowl. Mix in honey.
• Add both flours & salt, and stir to mix. Stir in oil and slowly add beer. Mix well. Place dough on floured work surface and knead 15 minutes. (Dust with flour if dough is too sticky).
• Place lightly oiled bowl & cover. Let rise to double in size.
• Punch down and let rest 5 minutes.
• Shape dough into four oval shaped loaves. Place loaves on lightly oiled cookie sheet. Score with a knife (I usually make 2 diagonally placed scored a couple of inches apart.
• Preheat oven to 350°F
• Cover loosely with saran wrap and allow to double in size again.
• Bake 30 minutes.

BOCK BEER BREAD

Steps:

• Heat beer until lukewarm and pour into a warm, non-reactive bowl. Sprinkle yeast over and allow to dissolve. Add sugar, salt, and egg; stir to dissolve. Add butter.
• Mix in half the flour. Add wheat germ, stirring. Add remaining flour, turn onto floured surface, and knead.
• Place dough ball in warm, buttered bowl and cover with cloth; put in a warm, sheltered place. Let rise until double in bulk.
• Butter the baking dish. I prefer a 2.5 quart round casserole because round bread just looks cool, but a 9 x 5-inch loaf pan works fine. Mold the dough into the dish, let it rise again. When dough reaches just over the top of the pan, preheat the oven to 375°F Bake for 30-40 minutes, until the bread sounds hollow when tapped on top.
• Let bread cool a few minutes on counter, remove from pan and place on a wire rack to cool fully.
• Slice and slather with butter. Enjoy.