German Beer Bread Recipes

GERMAN BEER CHEESE SPREAD

Steps:

• Place cheese in a food processor; pulse until finely chopped, about 1 minute. Add Worcestershire sauce, mustard, garlic, salt and pepper. Gradually add beer while continuing to process until mixture is smooth and spreadable, about 1-1/2 minutes., Transfer to a serving bowl or gift jars. Refrigerate, covered, up to 1 week. Serve with crackers or vegetables.

QUICK EASY BEER BREAD RECIPE

Steps:

• Heat the oven to 375F.
• Sift the flour first.
• Grease a 9x5 inch(23x13 cm) loaf pan.
• In a large bowl, stir together the flour, sugar, baking powder, and salt.
• Add the beer and mix.
• Add the optional ingredients and stir into a gluey batter.
• Spread the batter into a well-greased bread pan.
• Pour the melted butter over the batter.
• Bake at 375F for approximately 45 to 50 minutes until golden brown and no longer goey in the center.
• Remove loaf from pan and serve warm, or let cool on a rack and serve later. It cuts better when it is cold.

BEER BREAD

Steps:

• Preheat oven to 375 degrees.
• Mix dry ingredients and beer.
• Pour into a greased loaf pan.
• Pour melted butter over mixture.
• Bake 1 hour, remove from pan and cool for at least 15 minutes.
• UPDATED NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.
• Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit" as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the "correct" way and you will see an amazing difference in the end product.
• I have had many email from you kind folks about using non-alcoholic beverages instead of beer. That is fine to do but I highly recommend adding a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise.
• The final result should be a thick, hearty and very tasteful bread, NOT A BRICK! ;).
• Thank you all for the incredibly nice comments and those of you who left a bad review - learn to sift sift SIFT! You will be amazed at the results you get.

AUTHENTIC GERMAN BREAD (BAUERNBROT)

Steps:

• First, make the sourdough starter. Crumble the yeast into a large bowl. Whisk in 1 quart of warm water and 2 tablespoons of sugar until dissolved. The water should be just slightly warmer than body temperature. Gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone. Cover with a dish towel, and let sit for 24 hours at room temperature.
• After 24 hours, stir well, cover, and let stand another 24 hours. It will be a thin, light-colored sourdough which is then ready to use.
• In a large bowl, stir together the rye flour, remaining 4 cups of all-purpose flour, salt and sugar. Mix in the sourdough starter using a wooden spoon, then stir in 2 cups of warm water. I transfer the dough to a heavy-duty stand mixer to mix the first couple of minutes, then it can't handle the heavy dough and I start using my hands by turning the dough out onto a floured surface. A clean countertop works best. Knead the dough, adding a few tablespoons of water at a time if it is too stiff. Fold the dough over, pull it apart, whatever you can do to get it kneaded up good. Total kneading time should be 15 to 20 minutes to get a smooth dough. Place the dough in a large bowl, cover, and let rise until doubled, 1 to 2 hours.
• When the dough has risen, scrape it out of the bowl and back onto a floured surface. Knead for about 5 minutes. This is important to activate the gluten. Shape into 1 or 2 long loaves. Place on baking sheets, and let rise for about 1 hour, or until your finger leaves an impression when you poke the bread gently.
• Preheat the oven to 425 degrees F (220 degrees C). Bake the bread for about 45 minutes for 2 loaves, 1 1/2 hours if you made one big loaf. Don't worry if the crust is dark. The bread will be delicious and so will the crust. Cool completely before cutting. I always freeze half.

EASY BEER BREAD

Steps:

• Preheat oven to 375F. Spray a 9x5 loaf pan lightly and line with a piece of parchment paper.
• When the oven has come to temperature, measure the flour, sugar, baking powder and salt into a mixing bowl and whisk well to combine. Break up any lumps in your brown sugar.
• Add the beer to the bowl and whisk or stir to combine. Mix just enough to combine everything and there is no dry flour left. Don't worry about lumps.
• Turn the batter into your loaf pan and spread out the top so the batter is even from end to end.
• Bake for 45 minutes, or until a toothpick inserted in the center comes out without wet batter on it (moist crumbs are fine.)
• Let cool for 10 minutes in the pan, then remove to a rack to cool.
• I like to slice the bread while it is still warm, but don't slice it until you are ready to eat.