Beer Bread! There’s nothing quite like it if you get it right, and for our first Noble Experiment recipe, we decided to take a swing at cranking our own version.
We’re going to start with a basic recipe.
- 1lb flour
- One 12oz bottle of beer (not cold)
- 2tsp salt
- 1tsp instant yeast
1. Mix all the dry ingredients.
2. Make sure your beer is at room temperature and slowly add to mixture and continue mixing. For this bread, we decided to use the Martin House Day Break 4 Grain Breakfast Beer.
3. I was told the dough would be sticky. I was unprepared for how sticky it would be. On a scale of 1-10 on the stickiness level, it’s definitely an eleven.
4. Knead the dough.
Here is where I was going to give you a pro-tip, but its really amatuer advice. I’m assuming the pros already know this. If you think for a second that you could throw down some parchment paper and sprinkle a little flour on it to knead this gooey dough, you would be horribly wrong. Yes, I admit to trying this. The dough came off the parchment paper once then was immediately stuck to the parchment paper like super glue. I lost about 1/4 of my dough trying to peel the parchment paper off.
Find a surface it won’t stick to and continue kneading.
5. Time to let this baby rise. I read a tip to wipe your bowl with a little oil before putting the dough back in, because even after kneading, the dough is still super sticky.
6. Let it rise for at least an hour. (Which is enough time to catch an episode or two of the Great British Bake Off.)
7. Punch it down to help get rid of air bubbles.
8. Let it rise again. Minimum 2 hours, but it could also be refrigerated and cooked the next day.
(You can also keep punching it down and letting it rise more)
When you are ready to cook it, preheat your oven to 350 and cook for about 30 minutes. Enjoy!