Ale Bread Food
ALE BREAD
For a tender white loaf that's a bit moister and denser than other breads, try this simple recipe shared by Jeannine Norder of Eaton Rapids, Michigan. It's equally good whether you use beer of ginger ale.
Provided by Taste of Home
Time 3h10m
Yield 1 loaf (about 1-1/2 pounds).
Number Of Ingredients 7
Steps:
- In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
Nutrition Facts : Calories 107 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 222mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
BROWN ALE BREAD
This is a cross between a Beer Bread and Boston Brown Bread. I started with a Beer Bread recipe, substituted a Brown Ale, a mixture of different flours and a touch of molasses. The end result is a dense and subtly sweet bread with a Soda Bread-like texture. As an added bonus, it is also relatively healthy.
Provided by Pangaea
Categories Quick Breads
Time 1h
Yield 1 Loaf, 16 serving(s)
Number Of Ingredients 9
Steps:
- 1. Combine dry ingredients.
- 2. Add beer slowly, while mixing, until it forms a dough.
- 3. Add molasses to dough.
- 4. Pour dough into a bread pan.
- 5. Pour butter over top of dough.
- 6. Bake at 375 degrees for 50 minutes.
- 7. Let cool for 15 minutes before eating.
- Note: This is a dense dough, so be sure to sift the flour. Without sifting, it will be TOO dense.
Nutrition Facts : Calories 102.9, Fat 1.8, SaturatedFat 1, Cholesterol 3.8, Sodium 225.3, Carbohydrate 20, Fiber 2.1, Sugar 3.1, Protein 2.5
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ALE BREAD RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (3)Estimated Reading Time 2 minsCuisine British RecipesCalories 171 per serving
- In a large mixing bowl, combine the white and wholemeal flours, salt, thyme and ground fennel, then make a well in the middle.
- In a separate bowl, dissolve the yeast and sugar in the warmed ale, then whisk in the oil. Quickly pour the wet ingredients over the dry and mix with a wooden spoon to form a sticky dough. If you have a stand mixer, attach the dough hook and knead for 8-10 minutes on a medium speed until the dough springs back to the touch and the texture is smooth. (Otherwise knead the bread on a lightly floured surface for about 10 minutes until it springs back to the touch.) Put the dough in a large, lightly oiled bowl and cover with cling film. Leave in a warm place for at least 1 hour until doubled in size.
- When the dough has risen, lightly flour your hands, then knock back and knead the dough for about 1 minute. Shape into a lozenge/rectangle, transfer to a lightly floured non-stick baking sheet and cover loosely with oiled cling film. Leave to prove for 30 minutes until risen a little and a small indentation remains when touched with your finger. Heat the oven to 200°C/180°C fan/gas 6.
- Dust the proved loaf generously with flour, then gently score slashes into the top using a very sharp knife (the slashes will allow the loaf to expand without breaking the crust). Pour a glass of water into a roasting tray at the bottom of the oven, then bake the loaf in the centre of the oven for 40 minutes.
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- Heat oven to 375°F. Combine flour, sugar, salt, baking powder, scallions and cheese in a large mixing bowl or the bowl of your stand mixer. Slowly mix in beer and mix until just combined. Batter will be thick. Spread in a greased 8-inch loaf pan, brush with glaze if desired. Sprinkle with a bit of shredded cheese.
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- Cool in pan on rack for 10 minutes. turn out onto rack, place top side up and allow to cool completely. Reheat if desired before serving.
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