BEER BREAD (BREAD MACHINE)
Make and share this Beer Bread (Bread Machine) recipe from Food.com.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Pour beer into a bowl and let stand at room temperature for a few hours to go flat.
- Place all ingredients in the pan according to the order in the manufacturer's directions.
- Set crust on dark and program for the Basic cycle; press Start.
- When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
- Let cool to room temperature before slicing.
BEST BREAD MACHINE BREAD
This recipe is easy and foolproof. It makes a very soft and tasty loaf of bread with a flaky crust.
Provided by SHECOOKS2
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h
Yield 12
Number Of Ingredients 6
Steps:
- Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and press Start.
Nutrition Facts : Calories 173.9 calories, Carbohydrate 27.1 g, Fat 5.2 g, Fiber 0.9 g, Protein 4.3 g, SaturatedFat 0.7 g, Sodium 195.4 mg, Sugar 2.2 g
BREAD MACHINE CRUSTY SOURDOUGH BREAD
This sourdough bread machine recipe has unraveled the closely guarded secret to great sourdough bread and made it "bread machine easy." How do you make sourdough bread? Especially one with such a delicious crust? The sourdough starter should be made at least 1 week before you make the bread and then kept cool in the refrigerator until ready to use. Use the starter once a week or stir in 1 teaspoon sugar, and after using, replenish or "feed it" according to our directions. This sourdough bread recipe for the bread machine will create a tangy, sour flavor that only gets better as you regularly replenish your sourdough starter.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h40m
Yield 12
Number Of Ingredients 9
Steps:
- Make sourdough starter at least 1 week before making bread. In large glass bowl, dissolve 1 1/2 teaspoons yeast in warm water. Stir in 3 cups flour and 4 teaspoons sugar. Beat with electric mixer on medium speed about 1 minute or until smooth. Cover loosely; let stand at room temperature about 1 week or until mixture is bubbly and has a sour aroma. Transfer to 2-quart or larger nonmetal bowl. Cover tightly; refrigerate until ready to use.
- Use sourdough starter once a week or stir in 1 teaspoon sugar. After using starter, replenish it by stirring in 3/4 cup all-purpose flour, 3/4 cup water and 1 teaspoon sugar until smooth. Cover loosely; let stand in warm place at least 1 day until bubbly. Cover tightly; refrigerate until ready to use. To use, stir cold starter; measure cold starter, and let stand until room temperature (starter will expand as it warms up).
- Measure 1 cup of the sourdough starter and all remaining bread ingredients carefully, placing in bread machine pan in the order recommended by the manufacturer.
- Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. (Total time will vary with appliance and setting.) Remove baked bread from pan; cool on cooling rack.
Nutrition Facts : Calories 165, Carbohydrate 37 g, Cholesterol 0 mg, Fiber 1 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 300 mg
SOURDOUGH BEER BREAD (BREAD MACHINE)
I found this online recently, but don't remember where, so the credit for this simple,lovely textured, and delicious bread goes to someone else. It was my husbands first attempt at breadmaking (of any kind) and it turned out so fabulous!It's a simple basic bread that smells and tastes delightful. We served it with a homemade Garlic butter spread. My husband set the opened beer out the night before to go flat.Time is approximate.
Provided by half yank
Categories Yeast Breads
Time 3h5m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 8
Steps:
- Place all the ingredients in the machine following manufacture's directions. Program for basic white bread.
- Set the temperature control to Dark and press Start.
- Suggestion: to flatten beer, pour it into a small saucepan and heat it to a simmer. By the time the beer cools down, it will be flat.
Nutrition Facts : Calories 143.6, Fat 2.6, SaturatedFat 0.3, Sodium 292.1, Carbohydrate 25.4, Fiber 0.9, Sugar 1.1, Protein 3.5
SOURDOUGH BEER BREAD RECIPE
So, thought I, what could be better than to put beer and bread together? And thus was born the experimentation that resulted in this recipe for Sourdough Beer Bread.
Provided by Galen Saturley
Number Of Ingredients 6
Steps:
- Pour 345g of room temperature beer into a bowl and mix thoroughly to release the carbonation.
- Add 500g flour mixture to the beer and mix until thoroughly incorporated into a shaggy mass. Cover and let sit (autolyse) at room temp (~72F) for 2 to 3 hours.
- Combine 12 grams of salt, 75 grams of water, and 80g of starter, mix thoroughly and then add to the dough. Fold repeatedly until everything is thoroughly mixed together and dough begins to feel smooth.
- Cover mixing bowl and let sit for approximately 1 hour. Then fold the dough 8 times (8 single folds).
- Cover mixing bowl and let sit for approximately 12 hours at room temp (~72F) or until volume of dough doubles (optionally stretch and fold periodically).
- Turn out fermented dough on a lightly floured work surface and shape into your preferred loaf (boule, batard...) and then place dough into a well floured (rice flour is preferred) proofing basket; cover and let sit at room temperature (~72F) for about 1 hour.
- After 30 minutes or so, place your preferred baking vessel (I like to use a Breadtopia Clay Baker) in the oven and preheat to 500F (or your vessel's maximum safe temperature).
- With dough fully risen and oven pre-heated, gently transfer the dough from the proofing basket to the baking vessel, score the top of the loaf, and then bake at 500F with top on for 20 minutes.
- Turn oven temperature down to 450F and bake for 10 minutes.
- Remove the top of the baking vessel and bake for ~20 minutes or until color of crust is as desired and internal loaf temperature is at least 200F.
- Take the loaf out of the oven and place it on a cooling rack and let it cool at least 1 hour before cutting.
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- To make the soaker: Put the wheat flakes or oats in a heatproof bowl, and pour the boiling water over them, stirring to combine. Allow to cool while you start to prepare the dough.
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