Cheers to Beers! Here is a Traditional White being mixed with a darker and heavier beer from a local brewery close to the Bucket of Bread World Headquarters in La Crosse, Wisconsin. This is Pearl Street Brewery's "That's What I'm Talking 'Bout Rolled Oat Stout". This beer is made with barley malt, organic rolled oats, and American hops.
Cheers to Beers!
3 to 3 1/2 Cups (depends on the bucket type) of Your Favorite Beer (Lukewarm and flat)
Preparations: Just use lukewarm beer instead of water and follow the instructions on the bucket to turn your dough into a into Beer Bread Dough.
Before mixing in the beer, the 3 or 3 1/2 cups of beer (see bucket instructions), should be warmed to room temperature and flatter than fresh opened. Whisk up the beer a little to get rid of some of the carbonation.
Remember, different styles of beer bread can be made by using different beers; for instance, a stout or dark beer will give a darker bread with more pronounced flavor. Using a beer that is spiced, or has a flavor added, will make a bread with a similar flavor, but less intense than the beer.
What kind of beer bread are you going to make?
Random Internet Facts:
Beer bread is any bread that includes beer in the dough mixture. Depending on the type of beer used, it may or may not contribute leavening to the baking process. Thus, beer breads range from heavy, unleavened, loaves to light breads and rolls incorporating baker's yeast.
One consideration when choosing flavors is that if the beer bread is not going to be eaten straight away then the flavors will become enhanced upon storage.
Different beers may affect rising time. You may need to let the dough rise longer than without.
Beer was born at the same time as human civilization. It has been linked to our writing system, the first bread we baked, the first currency and the first Egyptian god. Interestingly, the tipple of our beer-supping ancestors did not contain hops and was recommended for women and children.
We have the Sumerians to thank for the earliest example of world literature, The Epic of Gilgamesh. It contains the story of a bestial giant – Enkidu – who, after drinking beer, “washed his body and shed his fur so as to become a man”. In Mesopotamia, knowledge of beer and bread was something which separated civilized people from those who were “wild”.
The ancient Egyptians greeted each other with the phrase “bread and beer”.
There is a theory according to which beer is older than bread. A hypothesis has been posited that the first cake, the great-grandfather of bread, was created from spilled fermented beer, dried and baked on a hot stone. Let’s remember that beer in those days was reminiscent of a watery mush created from saturated fermented grains. This theory has never been confirmed, but will surely strike a chord with every beer drinker.