Baking with alcohol

Beer bread

I got the inspiration for this bread from an old magazine of http://www.glorianruokajaviini.fi. The dough is made entirely to beer, and in this case - it's cornbeer (non-glutein)! I had some cans in store, and I have no other use to them. The bread was really good, the texture is really smooth and it tastes ...different (but not like beer). The negative side is that I felt quite obnoxious while making the dough, because of the smell of the beer. But that can be just me, and the result is good anyway! Maybe next time trying.. white wine??

5 dl of beer (one can)

1 bag of dry yeast (11 g)

some honey

Mix the yeast and honey in room temperature beer. Add

3 dl of barley flour

½ dl of oil

1 dl of oat flakes

Knead in the rest of the flour.

8-9 dl of wheat flour

Knead for about 5-10 minutes until the dough is soft and elastic. You can also use a machine if you wish to save your arms. Let rise covered for about 30 minutes. Roll the dough on a table to two roundshaped breads, or if you wish you can make smaller buns also. Let them rise for another 30 minutes, and make two crossing cuts on the breads with a sharp knife. Bake in 200 C for 40 minutes (smaller buns for about 15-20 minutes).