Monday, September 14, 2020

Sourdough Beer Bread

There is something so satisfying about making homemade bread.  I've always liked beer bread but adding sourdough starter really adds a lot of great flavor.  It also takes less time than traditional sourdough bread. 

  • 6 ounces beer (room temperature)
  • 1/2 cup sourdough starter (active/fed)
  • 2 Tablespoons sugar
  • 3/4 teaspoon sea salt
  • 2 – 3 cups bread flour

In a large mixing bowl, add the beer and sourdough starter.

Stir in the sugar and salt until dissolved.

Mix in flour to form dough. 

Knead on a floured board for 5 - 10 minutes. Adding more flour, a little at a time, until the dough is no longer sticky to the touch.

Place the dough in a greased bowl and turn over.

Cover the bowl with a clean kitchen towel or plastic wrap and let sit in a warm, draft-free place for 2-3 hours or until it has doubled in size.

Turn the dough out onto a floured board, fold and stretch for 5 minutes.

Shape the dough into a loaf and place into greased bread pan.

Cover with a towel and let rise for 1 – 2 hours or until it has doubled in size.

Preheat the oven to 350 F. 

Score the top of the bread and bake 50 – 60 minutes or until the bread begins to brown (bread should sound hollow when tapped).

Remove from the pan and cool on a wire rack.

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