(Since 1999)

Recipe Section - Over 10,000 Recipes


Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

Breads pg 1 >  Beer Bread


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.




Classic Breads
by Manuela Caldirola, Nicoletta Negri & Nathalie Aru
A soft, light bread that is an ideal accompaniment to any dish.
Prep time: 20 minutes, plus 1 1/2 hours for rising.
Baking time: 20 to 25 minutes.

Ingredients for 6 small loaves:

• 2 Tbsp (30g) fresh yeast
• 2 1/2 Tbsp (30 g) sugar
• 8 1/2 oz (250 mL) beer
• 2 1/2 cups (300 g) all-purpose flour
• 1 2/3 cups (200 g) rye flour
• 1 egg
• 1 2/3 oz (50m L) extra-virgin olive oil
• 2 1/2 tsp (15g) salt

For the glaze:
• 3 1/3 oz (100 mL) beer
• 2 oz (30 g) rye flour
• 1 tsp salt

Put the crumbled yeast and the sugar in a bowl. Steadily pour in the beer and mix with a wooden spoon until the mixture is well-blended.

2. In a large bowl, sift the two flours together and make a well in the center. In the center of the well, add the egg, the oil, the salt, and the yeast and beer mixture. Mix and knead well. The dough will be very sticky—if necessary add a little all-purpose flour.

3. Grease the dough with oil and let rise for half an hour in a bowl covered with plastic wrap. Then punch it down with a closed fist and continue to let it rise for another 20 minutes.

4. Turn the dough out onto a work surface floured with the rye flour and divide the dough into 6 equal parts.

5. Prepare the glaze, mixing the rye flour, the salt, and the beer in a small bowl. Shape the dough into 6 small round, flat loaves. Place on a baking sheet and brush with the glaze. Let rise away from drafts for about 30 minutes. Bake at 425°F (220°C) for 20 to 25 minutes.


  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages