Working my way through The Bread Bible looking to try a new recipe I came across beer bread. It looked interesting and it was a “quick” bread (no sponge overnight). I used Rickard’s Red for the beer. The dough is very soft and it was easy to shape into a boule (which I haven’t mastered so they all look misshapen). It browned really quickly, about 15 minutes in so I had to cover it with aluminum foil so it wouldn’t burn.
There’s no beer flavour and the bread is nice, but Movie Man and I agreed we probably wouldn’t make it again. Mainly because we only stock good beer, and because the recipe uses almost a whole bottle, it becomes a pricier bread.by