Beer Bread

Beer Bread

1 from 1 vote
Prep Time: 2 hours 30 minutes
Cook Time: 30 minutes
Total Time: 3 hours
Servings: 1 Loaf

On international beer day there is nothing better than a fresh slice of beer bread with some butter and cheese. I like to keep things simple and just lather on the fresh butter when I make a lovely bread at home. This simple Thermomix recipe is a super easy one to adapt and you could, instead of baking it on a tray, also bake it inside a dutch oven. Simply take a cast iron pot and heat up in the oven for at least 45 minutes. Instead of dropping the bread onto the tray you can then simply place it inside the hot cast iron casserole dish and close the lid. After 15 minutes of baking you can open the lid and will end up with a super tasty and fluffy bread.

I use my Thermi Servebowls to prove the dough because they act like a mini proving cupboard and keep the temperature very steady for my bread. It is super easy to use and you don’t have to worry about placing your bread in a warm area of the house on a cold day.

Ingredients

  • 330 g lager
  • 2 tsp dry active yeast
  • 300 g wholemeal flour
  • 200 g strong white bread flour
  • 1 heaped tsp salt
  • 1 tsp molasses optional

Instructions

  1. Place the lager and yeast in the mixing bowl. Warm 2 Min. / 37C / Speed 2.

  2. Add the wholemeal flour, strong white bread flour, salt and molasses and knead 2 Min. / Kneading function.
  3. Transfer the dough into a medium Thermi servebowl and cover with a lid. Leave to prove until doubled in size for 1-2 hours. If you don’t have a Thermi Servebowl you can use a normal mixing bowl and cover it with a damp tea towel or a shower cap.

  4. Remove the dough from the bowl and place onto a lightly floured silicone baking mat or surface.

  5. Shape into a round by tucking in the corners, then flipping it upside down and moving it between your hands until you have a round shape. Place it seam side up into a bread proving basket dusted with flour. Cover with a tea towel or a shower cap and leave to prove until it has increased in size by a third again.

  6. Meanwhile, preheat the oven to 250C / 230C Fan / Gas Mark 1. Line a baking tray with a silicone baking mat or greaseproof paper and set aside.

  7. Once the bread is proved, tip it upside down onto the tray and score it with a knife once through the centre.
  8. Place in the oven and either spritz some water onto the sides of the oven or insert a few ice cubes in the bottom of the oven or just chuck a little water in the bottom of the oven with a jug. Immediately close the door and leave to bake for 10 minutes.
  9. Then lower the oven temperature to 220 / 200C Fan / Gas Mark 8 and bake for another 30 minutes. The bread is done when it sounds hollow to the tap.
  10. Remove the bread from the oven and leave to cool on a wire cooling rack before cutting.
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2 Comments

  1. Merryll on August 4, 2019 at 2:56 am

    Works like a dream. Perfect!

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