I don’t regret that many things in my life, but if I could go back to the period that I lived in Paris, I’d take some time to travel to Belgium. I was so close to that beautiful country, but never saw it in person… it’s a shame and it’s sad. Plus, I’ve never met a person from Belgium who wasn’t super-nice! All my Belgium friends have a great sense of humor, a great appreciation for the fun side of life, and many positive things to say about their home country, that excels in so many things. Two of their special delicacies are chocolates and beer! The very best of both are produced in small quantities and not exported, but some excellent Belgium beer makes it all the way to the US, examples being Chimay, Leffe, and Hoegaarden, the latter of which is a beer that brings fond memories of my days as a single woman in Paris… 😉
I don’t drink beer anymore, but I still like to cook with it, or include it in breads- for a quick flash back, click here. So, when I saw this post not too long ago, I changed all my baking plans for the weekend, to accommodate a little Hoegaarden sourdough, and take the Bewitching Kitchen on a virtual trip to Belgique!
Mix all the ingredients for the sponge in a small bowl, mix well and leave it overnight at room temperature. It should be very bubbly and more than double in size. If it rises too much and collapses, it’s fine.
Easy 5 Ingredient Beer Bread
Next morning, place the sponge, flour, beer and water in a large bowl. Mix for a few minutes until barely combined, then let it sit for 20 minutes undisturbed. Add the salt, fennel seeds, and rosemary, and mix by gentle kneading. Let the dough rise for 30 minutes, knead again (20 seconds cycle), let the dough rise for about 40 minutes. Do one more cycle of quick kneading and let the dough rise for another 40 minutes. Knead one final time and let the dough rise undisturbed for 1.5 to 2 hours, until almost doubled in size. Shape as a ball, and place with the seam side up inside a well floured banetton type container.
Let it rise undisturbed for 2 hours. Heat the oven to 450 F with baking stones or tiles inside. Invert the dough on the tiles, quickly score the surface, and bake with initial steam. If covering the dough, remove the cover after 30 minutes, reduce the temperature of the oven to 425 F and bake for 10 to 15 minutes more, until golden brown. Cool for at least 1 hour before slicing.
, so if you want to serve it in a dinner party for several people, consider doubling the recipe and baking two loaves. The bread smells wonderful during baking, and fennel is the dominant flavor. As to the beer, it would be interesting to bake two loaves side by side, substituting water for beer in one of them – I imagine that there will be a slight difference in sourness and complexity of flavor, but it’s hard to know for sure with the competing taste of fennel and rosemary (which, by the way, I increased a bit from the original posted recipe). In my experience, fresh rosemary has a tendency to lose its punch once it’s incorporated in bread dough, so I now use it with more abandon.
Yeasted Beer Bread
Fennel lovers: pair this delicious bread with some hearty Italian type sausage, for a double-fennel kick… Don’t like fennel? Simply omit it, the bread will still be delicious with a nice crust and moderately open crumb.Flour: This easy beer bread recipe uses self-rising flour to make it quick. If you don’t have self-rising flour, I’ve included directions for all-purpose flour in the notes!
Beer: Beer helps this bread rise, and it also adds flavor. Dark beer, like stouts, have a deep flavor, while light beer makes for lighter-tasting bread. Both are great; just use what you have on hand!
That’s all there is to it! It’s great with butter and jam or served with stew or soups for dunking and dipping. Serve with soupor a yummy bruschetta for the perfect side dish or appetizer!
Beer Bread {no Yeast Bread}
Made with no yeast, no kneading, and no rise time, this easy beer bread is ready for the oven in no time!
Beer can be replaced with seltzer water but the beer adds flavor so you will want to add additional seasonings or additions. Don’t skip the salt & sugar, and don’t skimp on the butter or the bread will not have any flavor.
You can add seasonings like garlic powder, herbs such as dried basil or parsley, and/or parmesan or cheddar cheese to change up the flavor.
Easy Beer Bread
Serving: 1 slice | Calories: 182 | Carbohydrates: 27 g | Protein: 4 g | Fat: 6 g | Saturated Fat: 3 g | Cholesterol: 14 mg | Sodium: 144 mg | Potassium: 39 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 158 IU | Calcium: 7 mg | Iron: 1 mg
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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!If I were to pick one bread recipe that excited me the most in the recent past, it would have to be this beer bread. Whenever I make a loaf, it's gone within 30 minutes. We enjoy it with butter, slices of smoked sausage, smoked salmon, gravlax, salami, cured meats, slices of home-grown heirloom tomatoes, fresh mozzarella cheese, cucumbers, and many other things. I like a slice with my americano. With peach or strawberry jam, or just plain.
The *best* Easy Beer Bread Recipe (no Yeast!)
This bread is delicious. Its crunchy exterior coupled with a slightly sweet, super flavorful interior is addictive. The only other bread that excited me so much - and still does - was my super popular French baguette. It's a must-try without any reservations.
There is a fundamental difference in what beer bread is predominantly known as in America vs Europe. The former makes beer bread as a quick bread, leavening it with baking powder and carbon dioxide in the beer. The latter, on the other hand, uses yeast for leavening and subjects the dough to a proper fermentation cycle. There is no fermentation when making the quick 'beer' bread. This results in less flavor and a different - 'quick bread' - texture. Both are good in their own way but I far prefer the European-style beer bread for its superb complex flavour and a rustic bread texture.
So, if you are up to the task, let me offer you this fantastic beer bread recipe that has its roots in France.
Basic Beer Bread (no Yeast Required!) |
This beer bread is made of flour, beer, yeast, salt and a little bit of malt or honey. Let's start with the flour. Bread flour is the base to which you can add whole wheat or other flour of choice for more flavor. My favorite blend is about 75% white bread flour and 25% whole wheat. I also like substituting in about 3-5% of rye flour. You can even make this bread 100% whole wheat if you choose to.
Beer must be dark and malty as it will provide most of the flavor and the dark rich color. Any dark stout will do. I once tried this bread with English Oatmeal Stout and it kind of stuck with it as I love the flavor.
I mostly leaven this bread with instant yeast - my favorite commercial instant yeast for this bread is SAF Gold. But any instant yeast will do. You can also use fresh yeast. This bread is so flavorful that I don't feel like adding sourdough to the mix for flavor or using sourdough for leavening. It's also quicker to make if leavening with instant yeast.
The Best Homemade Beer Bread Recipe
Beer and bread are a lot closer to each other than they may appear at first glance. They are both made of water and grains. They are both fermented by the same strain of yeast, Saccharomyces cerevisiae, the main agent of alcohol-producing fermentation. In bread, the alcohol evaporates during baking. The byproduct of fermentation, CO2, is essential for both beer and bread. In beer, it creates carbonation. In bread, it lifts it up, opening up the crumb, making it light and airy. Dark beer, like stout, is especially great for making bread.
It gives it a nice malty flavor and a rich color. Similarly, bread may be used to make beer, replacing a part of fermentable grains.
Like most other bread types, like sourdough bread or French baguettes, this beer bread requires mixing followed by bulk fermentation with three sets of stretch and folds, followed by proofing, scoring and baking. Yet, I find this recipe quite simple to execute even for a novice baker.
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