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European Style Beer Bread Recipe

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This recipe for European Style Beer Bread is from The Bennett Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. flat beer ( I like to use dark, Guinness)
1/2 c. plus 2 Tbsp. cornmeal
2 tsp. salt
3 1/2 c. bread flour
2 c. whole wheat flour
1/2 c. wheat germ
1/2 c. whole-bran cereal (All-Bran)
1 Tbsp. sugar
2 envelopes fast rising dry yeast
1/2 c. plus 1 Tbsp. water
1/2 c. molasses
2 Tbsp. margarine
1 egg yolk
Directions:
Directions:
1. heat been in a small saucepan to simmering. Remove from heat and add 1/2 c. cornmeal and salt. Cool to room temp.
2. Combine 11/2 c. bread flour, whole wheat flour, wheat germ, bran cereal, sugar, and yeast in a large bowl.
3. Combine 1/2 c. water, molasses, and margarine in small saucepan. Heat to 130º. Add to flour mixture, and add beer mixture. Mix with stand mixer at low speed. Then beat at medium for 3 minutes. Gradually add the remaining 1 c. of bread flour to form a soft dough.
4. Turn out dough onto a floured surface. Knead for 5 minutes adding flour as needed.
5. Use a baking sheet, cover with parchment if desired. Sprinkle cornmeal on paper.
Punch down dough and form into 2 balls. Place on prepared pan, flatten balls slightly. Spray with Pam. Cover and let rise about 25 min.
6. Slash top of loaves with floured sharp knife in a crisscross pattern.
7 Mix egg yolk and 1 Tbsp. of water. Brush over top and sides of loaves.
Preheat over to 375º.
8. Bake for 30 - 35 minutes. Should sound hollow when tapped on bottom.
Cool on racks.
Number Of Servings:
Number Of Servings:
2 loaves
Preparation Time:
Preparation Time:
about 3 hours
Personal Notes:
Personal Notes:
Found this recipe I Family Circle Magazine in 1985. I really like the dark color and European flavor.

 

 

 

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