ChatterBank4 mins ago
Bread made with beer
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.
Has anyone any ideas to beef up the flavour?
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.
Has anyone any ideas to beef up the flavour?
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