I bake a lot of bread - about 25kg of flour a month. my best bread is a crusty Polish rye loaf, but I do white or wholemeal tin loaves, too.
I've just experimented with some bread with no water content - just 100% beer! I heat it up first to drive off the alcohol. The high malt & sugars produce a lovely well grown loaf, but the beer flavour isn't as pronounced as I'd like.
Several pals love the idea, and have offered bottles of their own favourite brews.
you´re a lucky begger,i´ve lost it with bread now, after successfully making perfect bread about 10yrs ago, i´ve tried dried and fresh yeast, plus beer, but nothing works.
maybe its the oven, i use to use a gas oven, now i have to use a small eletric oven.