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Old 04-07-2010, 08:29 PM   #11
BendBrewer's Avatar
Jan 2010
Bend, Oregon
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Originally Posted by Special Hops View Post
Doesn't beer bread use the yeast in the beer for the bread. I don't think plain old wort would do the trick.
Yeah, I wasn't suggesting that you don't use yeast. Just replace 1/2 - 2/3 of the water with wort and skip any sugar the recipe calls for.

The idea of cooking with hops or anything that contains hops is just nasty to me. When doing so, it should be added right before you serve it and never cook it or reduce it down.

Unless your into bitter food that is.
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Old 04-12-2010, 05:49 PM   #12
May 2009
Posts: 40

I've been doing beer bread for a few months now. Darker and malty is the best kind to use. I had been using my Guiness clone, but now I am using Rickard's Dark.

Its really good in German Dark Rye bread, which usualy calls for coffee, but we use beer instead. I have also made an ultra think version (20% more flour) for homemade croutons, and those were even better.

Mmmm, thinking about firing up the bread machine now...
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Old 04-12-2010, 05:51 PM   #13
Jan 2010
Pig's Eye, MN
Posts: 269

Hops and bread...I have a good sourdough recipe that uses fresh hops...
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Old 05-24-2010, 06:43 PM   #14
Grimster's Avatar
Dec 2009
North Alabama
Posts: 506
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I've made about 4 beer breads now, my first was with a black IPA I made and damn it was too hoppy. The rest have been awesome though, here's my basic recipe:

3 cups all purpose flour (whole wheat, rye substitute at your whim)
12 oz beer (sweeter maltier less hoppy is my recommendation, brown ale worked great, as did a czech pilsner)
1 tbs sugar
1 tbs baking powder
1 tsp salt
additions I've done so far with success:
handful of shredded cheese
various spices, I'm partial to this italian seasoning we have, gonna make a pizza probably tonight with this.

mix thoroughly, chunk it in a loaf pan into a preheated oven at 375 for about 45 minutes to an hour (it really depends on the pan/etc).

So far it's a resounding hit and very easy to make, no resting/rising time, none of that fancy stuff, just mix it up, and bake it, let it cool a bit and eat it.

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Old 06-04-2010, 04:52 AM   #15
Feb 2010
Louisville, KY
Posts: 17

I recently found this recipe which also uses spent grain and am currently letting it rise. I guess I should have looked up a bit before I started because I am using an IPA right now.

I might have to try your recipe though Grimster. It sounds good. Any suggestions if I also want to incorporate my grains into it?

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Old 02-07-2011, 03:19 AM   #16
Feb 2011
Santa Rosa, CA
Posts: 1
I was thinking perhaps this might be a recipe that would work with and IPA that was more floral to sort of compliment the herbs baked in the bread. Dipped into a hearty soup it may be delicious. I have not attempted it yet. I plan to in the coming days.

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