Hey guys, I found this amazing recipe online and thought everyone would like to see it. I just made it with a Harpoon IPA and it's amazing! Would of been even better with homebrew!
Amazing Beer Bread
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TeufelBrew
Well-Known Member
For that size recipe, add in about 1 cup spent grains from said hombrew and you would have an even better bread. Spent Grain Hombrewed Beer Bread. I make spent grain bread all the time. I'll try this variation on the process next time.
Last beer bread I made, I used spent grains and Belgian Abbey ale yeast that I recovered from primary. I don't generally make quickbread, except for cookies.
Dagatris
Well-Known Member
Has anyone tried the beer bread that they are currently selling at walmart? It's a bomber sized bottle full of either ingredients, or premade dough. Directions say to add 1 bottle of beer (not a light beer), place in a pan, and bake. It's about $5 for the bottle. I'm curious to try it and see how it turns out. It was in with the seasonal Christmas merchandise.
middleofnowhere
Well-Known Member
I just made this bread and it is unbelievable....it would be awesome as a pizza crust!
FreakinA
Well-Known Member
So is it the yeast from the beer that rises the dough? Or do you still add bakers?
There's no yeast in this recipe, it's just a quickbread.
HOOTER
Well-Known Member
Except for the yeast in the homebrew I'm going to use to make this recipe. Thanks for the recipe feedbag!
EricCSU
Well-Known Member
I wonder how much different it would taste with an APA v. a Brown Ale v. a stout...etc. I am going to give it a try soon!
corvax13
Well-Known Member
I am trying this TONIGHT - as soon as I get off work going to run and get the ingredients. Sounds delicious.
McGarnigle
Well-Known Member
Try not to look at the nutritional information.
EricCSU
Well-Known Member
I think you could definitely substitute whole wheat pastry flour for the AP flour. Use Guinness for the beer, it is pretty low calorie. Reduce the butter to 1/4 cup, as the recipe says, that will definitely be enough.
Eric
McGarnigle
Well-Known Member
The butter is the villain. I actually would not change the recipe, but treat it as a dessert bread of sorts.
sp1365
Well-Known Member
If you look at the comments, the author suggests you add yeast if you're not using beer. I don't think it's the yeast in the beer that is making the bread rise, instead it is the CO2 coming out of suspension when it is heated. If there is no yeast to produce that CO2, your beer will do just fine. If you don't use a carbonated beverage though, I would think yeast would be a necessity, if you don't want a doughy brick.
BANANA DANCE IN CELEBRATION OF POST #500 I literally just made this bread!
I saw this thread thought "hey I have a left-over pint of Sam Smith Oatmeal stout and some spent grains from the porter I just brewed and I have everything except the baking soda!"
I literally went to the store bought a thing of backing soda and just made this bread, it took like 10 mins to mix up (and that was with my obsessive measure and re-measure) I'm a bread machine kind of guy, but it took the same amount of time to mix this up and will only be an hour to bake. This will def. be added to my "spent grain" list esp since it uses beer instead of milk/water.
Thanks for posting this awesome link!
I saw this thread thought "hey I have a left-over pint of Sam Smith Oatmeal stout and some spent grains from the porter I just brewed and I have everything except the baking soda!"
I literally went to the store bought a thing of backing soda and just made this bread, it took like 10 mins to mix up (and that was with my obsessive measure and re-measure) I'm a bread machine kind of guy, but it took the same amount of time to mix this up and will only be an hour to bake. This will def. be added to my "spent grain" list esp since it uses beer instead of milk/water.
Thanks for posting this awesome link!
jbpate6
Member
You also use some of your leftover beer out of your bottling bucket or secondary! I have always made this recipe with a flat beer, using the self rising flour, and it comes out great!
also some tid-bits:
It says a half a cup of butter - the butter is for the crust (your basting the bread) from what I read online before about making bread in the oven, it some times helps to "baste" the bread. I took 1/4 and basted like it said and then after 30 mins I basted with another 1/4 cup and sprinkled some spent grains on top to set into the butter!
SWMBO was shocked to smell bread when she came home from work!
It says a half a cup of butter - the butter is for the crust (your basting the bread) from what I read online before about making bread in the oven, it some times helps to "baste" the bread. I took 1/4 and basted like it said and then after 30 mins I basted with another 1/4 cup and sprinkled some spent grains on top to set into the butter!
SWMBO was shocked to smell bread when she came home from work!
I can't wait to try this recipe! Too bad it's going to be a couple weekends before I'm able to brew to have some spent grains to use...
I wonder if there would be a way to alter this recipe to make dinner rolls? I don't have much experience baking bread, and I'm not sure what the dough is like....
I wonder if there would be a way to alter this recipe to make dinner rolls? I don't have much experience baking bread, and I'm not sure what the dough is like....
the dough is kinda like thick cake batter.
I would make a loaf first (you don't need grains to make it just the beer...or add yeast if you use something like juice) just cause its so much easier than dinner rolls. If it works out great then you can make "bread muffins" but you'd have to watch them as it will take less time to full cook due to more surface area with the heat (use a toothpick to determine when they are finished baking)
I would make a loaf first (you don't need grains to make it just the beer...or add yeast if you use something like juice) just cause its so much easier than dinner rolls. If it works out great then you can make "bread muffins" but you'd have to watch them as it will take less time to full cook due to more surface area with the heat (use a toothpick to determine when they are finished baking)
sp1365
Well-Known Member
Have a version in the oven right now. I didn't really have all the needed ingredients so I improvised. We will see how that turned out in about 40 minutes.
Nah, it will rise because of the baking powder; it's got nothing to do with the beer. At most, you'd have to add a little more baking powder to compensate. It is a quick bread because it uses a chemical leavening agent instead of yeast to make the dough rise.
jmulligan
Well-Known Member
Made a loaf of this tonight using Terrapin Rye Pale ale, and I also reduced the butter to 1/4 cup and the sugar to 2 TBS. Turned out awesome! There was a nice crust on the bread, and the texture was soft and just slightly crumbly. YUM.
sp1365
Well-Known Member
I used a Flying Dog Amber Lager for mine.
Dagatris
Well-Known Member
I made this last night with some whole grain flour and a chocolate stout. It turned out ok, but was pretty dense. It didn't rise as much as I had hoped. I need a flour sifter.
Having never sifted before, what's the best way? Measure out 3 cups, then sift it into a mixing bowl, then pour in the beer? Or pour the beer into the bowl, then sift the flour onto the beer?
Having never sifted before, what's the best way? Measure out 3 cups, then sift it into a mixing bowl, then pour in the beer? Or pour the beer into the bowl, then sift the flour onto the beer?
corvax13
Well-Known Member
Made this last night with a Porter - very good! Interesting flavour, suspect it will go well with fondue or some sort of deli meat. Was a hit at the office today.
HOOTER
Well-Known Member
My first attempt is in the oven right now. I followed the recipe exactly, using Longhammer IPA. I'll probably make another this afternoon using whole wheat flour and porter. Too bad I didn't save the spent grains from last nights brew session.
feedbag
Well-Known Member
Sifting really does help with the rising. I sifted several times and it rose pretty well for a quick bread. I used a mesh strainer. Mixed all the dry ingredients first then used the strainer to sift a few times. Then poured in beer really quickly and stirred up fast to trap some CO2 in the dough. Figured that would lighten up the texture. I used whole wheat flour like several others and reduced the butter to just a few tablespoons to cut back on the fat a little. I am glad to hear that everyone is enjoying it. It's really cool since all the ingredients are normal stuff around the house.
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JesseRC
Well-Known Member
WTF!!!! no pictures???
feedbag
Well-Known Member
WTF!!!! no pictures???
Haha, mine didn't last long enough to take pics, how bout a pic of some crumbs?
JesseRC
Well-Known Member
I just thought it was odd that 4 pages into this thread and no pics yet. THat's a new record for HBT. Comon someon pony up and post a pic . I never cook anything I havnt seen a picture of, it's like a dirty mag without pics
There are a couple ways to sift flour, depending on how the recipe is written... For this recipe, it's not abundantly clear, since it says 3 cups flour (sifted).
If it said 3 cups sifted flour, then you sift it first before measuring your 3 cups.
If it said 3 cups flour, sifted, then you measure 3 cups first and then sift.
When in doubt, I always opt for sift first then measure, I'd rather have slightly less flour than intended than more (3 cups of unsifted flour will weigh more than 3 cups of pre-sifted flour).
I have a loaf of this in the oven right now, I sifted first before measuring my 3 cups, then used a wire whisk to mix all the rest of the dry ingredients in, and then I resifted again before I poured the beer. If you don't have a sifter, you can use a wire whisk to loosen the flour, it will do about the same thing as a sifter. I also used whole wheat flour, and the beer was a homebrew oatmeal stout. I didn't have my camera handy before I put it in the oven, but I just peaked and after 10 minutes it's already about doubled in size... I'll take a couple photos of the final product and post them here in about an hour
Can you taste the characteristics of the beer in the bread? I mean, if I were to make this with an IPA vs a Stout, would there be much of a difference?
I ask, because I'm at a rare point in my life, I don't have a lot of beer ready to use. I have some bottles I'm collecting and ageing (I'm not about to pour those in to bread), I have some home brew IPA that I'm drinking, and I have a bunch of other homebrews from various batches that I'm letting condition/age. I don't think the IPA would be very good in it, so I might want to stop at the store on the way home. I'm thinking an Oatmeal Stout, or Robust Porter would taste pretty good.
OH, I just remember, I have ONE Left Hand Milk Stout left from a sixer. I was hoping to drink it, but it might have to serve another purpose.
I ask, because I'm at a rare point in my life, I don't have a lot of beer ready to use. I have some bottles I'm collecting and ageing (I'm not about to pour those in to bread), I have some home brew IPA that I'm drinking, and I have a bunch of other homebrews from various batches that I'm letting condition/age. I don't think the IPA would be very good in it, so I might want to stop at the store on the way home. I'm thinking an Oatmeal Stout, or Robust Porter would taste pretty good.
OH, I just remember, I have ONE Left Hand Milk Stout left from a sixer. I was hoping to drink it, but it might have to serve another purpose.
Allright, I just gave mine a try... For me, it was just okay... I was half expecting some sort of out-of-body experience when it hit my mouth based on some of the reviews, so I was just a wee bit disappointed. SWMBO was not a fan, she said it smelled like when I'm brewing (I brew in the kitchen of our condo). Anyways, I'm certainly not giving up on the recipe, in fact I plan on trying it again soon with standard AP flour and a lighter beer (Sam Adams Summer Ale clone perhaps?). I didn't taste any sweetness to it at all, perhaps the whole wheat flour and oatmeal stout overpowered the sweetness.
Here is some food porn for ya:
Here is some food porn for ya:
HOOTER
Well-Known Member
I could actually taste the beer in mine. I used an IPA and it gave the bread a noticeable bitterness, especially in the outer crust. The bread was fairly sweet so the bitterness wasn't unpleasant, but my next batch will be with a dark beer.
EricCSU
Well-Known Member
I think I will use a blonde the first time with mine. I want to taste the character of the bread and then play with the types of beer used
EricCSU
Well-Known Member
You can also try whole wheat pastry flour, it is ground finer than wheat so it gives a less chewy texture. As far as sifting, I measure all my dry ingredients, and then mix with a whisk for about thirty seconds, then pour the wet on top and mix gently.
Eric
I used a pale ale, turned out pretty beer-y. Honestly it's not my favorite. I'm planning on trying again with less sugar, a darker beer, and probably some garlic, chives, and cheese...
Yes, big difference. Also just like in beer, the yeast strain and fermentation temperatures can make a difference. I made a bread with a Belgian Abbey yeast and it had a noticeably spicy aroma and flavor.
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