Delicious and Easy Guinness Bread Recipe (2024)

FAQs

Can you use beer instead of water in bread dough? ›

Beer is grain, yeast and water—it's liquid bread! —so it really compliments a loaf, and as a replacement for water, it adds something special to the most humble bake. It couldn't be simpler to try this out: just get your normal loaf recipe and change out beer for water, 1:1.

Lighter beers, such as lagers, ales and pilsners, will give your bread a lighter color, and mild taste that just about everyone loves. Darker beers like stouts and porters make a darker-colored loaf and have a stronger beer flavor. Hoppy beers like IPAs will give your bread a more bitter taste.

I was reading it last night and noticed an interesting recipe for “Russian Black Bread!” Polzine's recipe uses a sourdough starter in addition to coffee, molasses, honey, water, bread flour, rye flour, Dutched cocoa powder, poppy, fennel, caraway and nigella seeds, and salt.

Milk changes bread recipes by producing a softer loaf, due to the milk fat content, which also gives bread a richer flavor. Bread made with milk browns more easily than bread made with water, as lactose or milk sugar will caramelize as it bakes.

Beer as a leavening agent

Beer contains yeast which can add to anything you are cooking that needs to rise. The carbonation in beer can also make baked goods light and fluffy. Beer bread is an obvious example of this, as well as pizza dough (check out my recipe for beer pizza dough that I shared here).

Of course, the final flavor depends a lot on the type of beer you choose to use. Some beers, such as IPAs, may give the bread a more bitter taste. What is this? I tend to stick with darker beers for a richer, less sour flavor.

Overworking the dough of your beer bread will affect the texture, causing it to turn from soft and chewy to tough and condensed.

Use room temperature beer: This helps the bread rise and creates a better texture than cold beer. Don't over-mix: After adding the beer to the dry ingredients, mix enough until just incorporated and nothing more. Overworking the dough will create a very dense loaf.

Everyone loves when the warm honey wheat bread comes to the table when dining out at Outback Steakhouse. It's soft, sweet, and perfect with whipped butter. It's the best way to start any steak and potato meal. Or serve it alongside a salad or soup.

Historically, black (rye) bread has been more prevalent than white (wheat) bread in Russia because rye grows better in the colder Russian climes. [ii] While the elite preferred the taste of wheat bread, it was far more expensive and difficult to obtain, and the masses subsisted on black bread.

Can beer substitute for water? ›

Several other studies have drawn the same conclusion: beer might actually hydrate us adequately [1][3][4]! The studies do warn that stronger beers are likely to be more dehydrating, and that drinks containing essential electrolytes are still better for hydration [4].

When you add beer to your bread mix, the beer's yeast content reacts with the baking powder and starches in the flour, causing the dough to rise and start to leaven. When you add the beer, you might notice the dough bubble and foam—that's the yeast working its magic!

Bread recipes call for yeast because carbon dioxide is the key ingredient needed to puff up the dough and make the bread fluffy. Since most beers still contain yeast cells at the end of the fermentation process, you can substitute a can of beer for yeast for a denser result.

Because beer has yeast in it! Yeast is the reason that all alcoholic beverages exist (yeast eats sugar and creates alcohol and CO2). In bread baking, yeast eats the sugars and creates CO2, helping the bread to rise. Luckily, beer is carbonated which makes the bread rise!