Shiner Bock Beer Bread

An easy yeast bread made with beer! Use Shiner Bock or whatever beer you have around

Course Bread

Cuisine American

Keyword Beer, bread

Prep Time 30

Cook Time 40

Total Time 1 10

Servings

Cost 5

1 teaspoon quick rising yeast
2 cups flour, use a mix of half all-purpose and half whole wheat OR half bread flour and half whole wheat (250 grams)
½ teaspoon salt
2 tablespoons hot water
2 tablespoons vegetable oil
2 tablespoons honey
¾ cup beer flat (supposed to be flat, but I usually dump in 6 oz foamy)
More flour as needed about 3-4 tablespoons, maybe more

In the bowl of a stand mixer, mix together the yeast, flour and salt. Add the hot water, oil, and honey and give the mixture a quick stir, then add the beer and stir until mixed.
At this point, dough should be very soft and sticky, so go ahead and add the remaining flour 1 tablespoon at a time until it is no longer sticky. Knead the bread for about 5 minutes using the dough hook attachment. If you’re making the bread by hand, knead for a good 10 minutes. It should go from being slightly soft and sticky to smooth and elastic. Place dough in a lightly oiled bowl and cover with plastic until it doubles in size. If you used quick rising yeast and cold beer the first rise will probably take an hour.
When dough has doubled, punch it down and let it rest for 5 minutes. Divide into two equal parts and shape into round loaves. Place loaves on a parchment lined cookie sheet. Score twice on top of each loaf with a razor. Cover loosely with greased plastic wrap and let rise for about 30 minutes.
Preheat the oven to 400 degrees F. Bake the loaves at 400 for the first 10 minutes, then lower heat and bake at 350 for about 25 to 30 more minutes or until loaves sound hollow.