Beer Bread

Beer Bread
Beer Bread
 
Recipe from The Bread Bible by Rose Levy Beranbaum
Notes: Having moved into our new house, I resumed by regular baking my trying a new bread to go along with a stew I was making for dinner. The use of beer for the liquid sounded interesting, and I used a bottle of light ale that I had on hand instead of a dark beer the recipe called for. One crucial step I forgot was adding the salt: it's supposed to be added after a rest period. This bread turned out quite spongy with a fine crumb. The crisp, chewy crust gave way to a noticeably sweet interior. I might make this again if I had some leftover beer (!) but it's nothing special. Here's Marie's loaf.

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