Chef's Book | Recipe Site Yummy Recipes Site
Beer Toast Bread combines two of Germanys favorite culinary specialties: Beer and Bread! So if Beer and Bread are having a baby, this is it, right? 😉
Equipment
-
2 Baking Pans
Ingredients
Beer Pre-Dough
- 250 g wheat flour
- 250 ml beer (any!)
Bread Dough
- 1 batch Beer Pre-Dough
- 250 g wheat flour
- 15 g malt
- ½ tbsp. honey
- ½ tbsp. vinegar
- 45 g butter
- 1 egg yolk
- 1 package active dry yeast or instant dry yeast (it doesn’t matter which!)
- 35 ml luke warm milk
- 7 g salt (maybe a little less)
Instructions
-
Mix all ingredients except for the salt in a large bowl.
-
You don’t need to proof the yeast as I do it in the video, it’s just a habit.
-
Knead with a mixer for 10 minutes, adding the salt after about 3 minutes.
-
Remove the dough from the bowl and knead by hand.
-
Let the dough rest for some minutes, this will make it easier to work with it.
-
Start folding the dough as shown in the video: from the sides to the center, rotating the dough.
-
Grease a baking pan, then add the dough to the pan, pressing it into the corners to get an even surface.
-
Let rest and rise for 50 to 60 minutes or until it has doubled in size.
-
Cover your baking pan with another baking pan of same size, putting it upside down.
-
Preheat the oven to 270°C / 480°F.
-
Bake at the above temperature for 10 minutes, then reduce the heat to 210°C / 410 °F and bake for about 20 minutes. Since ovens are different, please trust your nose and check inbetween if the bread is ready to be taken out. It might take less time or longer.
