Old Fashioned Beer Bread Recipes

EASY HOMEMADE BEER BREAD

Steps:

• Pre-heat oven to 350F (180C), grease and flour an 9x5 inch loaf pan (23 x 12 centimeters)
• In a medium bowl add sifted flour mixture and sugar, beer and 1/4 cup of the melted butter. Mix together with a wooden spoon just until combined. (I did 18 stirs with a wood spoon).
• Spoon the mixture into the prepared loaf pan top with the remaining 1/4 cup of melted butter and bake for approximately 55 - 60 minutes, check for doneness with a toothpick.
• Let sit in loaf pan for 5 minutes before removing, then let sit 10 minutes before cutting. Enjoy!

TASTEFULLY SIMPLE BEER BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Mix flour and sugar together in a bowl. Pour beer into a separate large bowl; add flour mixture and stir until moistened. Pour batter into the prepared loaf pan.
• Bake in preheated oven until nearly set, 40 to 50 minutes. Pour melted butter over the top of the bread and continue baking until a toothpick inserted into the center comes out clean, about 10 minutes more.

OLD-FASHIONED BEER BREAD

Steps:

• Heat milk in microwave until just warmed (about 35 seconds)Dissolve 1 tsp sugar into warm milk.
• Sprinkle yeast over milk mixture and let sit for 10 minutes or until mixture is foamy.
• Heat beer, 2 tbsp sugar, butter, and salt together in a saucepan until butter is just melted.
• Remove from heat and let cool until lukewarm (if it's too hot it will kill the yeast).
• Beat in yeast mixture with a fork.
• Place 4 cups flour into a bowl. Make a well in the center and add the beer mixture and then the yeast mixture.
• Stir with a wooden spoon; mix dough with hands when spoon requires too much effort.
• Place 1/4 cup flour onto work space and turn dough out onto the flour.
• Knead for 10 minutes, adding as much of the remaining flour as the dough will take. Knead until the dough is smooth and elastic.
• Lightly grease a large bowl. Place dough in bowl and roll it around until well coated.
• Cover bowl tightly with plastic wrap and let rise in a warm place for two hours or until dough has doubled in size.
• Punch down dough in the bowl.
• Roll back into a ball and let rest for 10 minutes.
• Divide ball in half and knead each half into a ball.
• Using a rolling pin, gently roll each ball into an 8x11 inch rectangle.
• Starting at the narrow end, roll each rectangle up tightly.
• Pinch the ends and the seams together and place the loaves seam side down into greased loaf pans.
• Cover and let rise for 1 hour or until doubled in size.
• Preheat oven to 400 degrees.
• Mix egg yolk and water together.
• Brush the tops of the loaves lightly with egg wash and then slash the tops of the loaves with a large knife (the sharper the better).
• Bake for approximately 30 minutes or until golden.
• Loaves should make a hollow sound when tapped.

OLD-FASHIONED PORRIDGE BREAD

Steps:

• Pour 3 cups boiling water Over 2 cups rolled oats 1/4 cup shortening. Stir until shortening melts and let stand for about 20 minutes, stirring occasionally.
• Meanwhile, dissolve 2 teaspoons sugar in 1 cup lukewarm water (100 F) Over this sprinkle 2 envelopes active dry yeast Let stand for 10 minutes.
• Then stir briskly with a fork.
• Stir into partially cooled rolled oat mixture 2/3 cup table molasses 4 teaspoons salt Cool to lukewarm.
• Add softened yeast to the lukewarm rolled oat mixture. Stir Beat in 2-1/2 cups All Purpose flour Beat vigorously by hand or with electric mixer.
• Then gradually beat in with a spoon an additional 5-1/2 to 6 cups All Purpose flour Work in last of flour with a rotating motion of the hand.
• Turn dough onto a floured surface and knead 8 to 10 minutes.
• Shape into a smooth ball and place in a greased bowl, rotating dough to grease surface. Cover and let rise until doubled (about 1-1/2 hours). Keep in a warm place. Punch down and shape into 4 loaves.
• Place in greased 8-1/2 x 4-1/2 inch loaf pans, grease tops, cover and let rise again until doubled (about 1 hour). Bake in preheated 400F oven for 30 to 35 minutes.