We are delighted to be supplying a total of nine different beer breads to the Fisherman's Rest Pub for their beer festival this weekend. I make the bread using Dan Lepard's Barm Bread recipe from The Handmade Loaf as a starting point. I then vary it depending on the type of beer I am using.
This is the starting point, boiling off the alcohol as it kills the yeast in the bread...particularly in a sensitive sourdough:
These are some loaves made with Chocolate and Orange Stout for which I soaked some raisins overnight in the stout and also introduced some rye flour to the recipe to give a darker loaf:
And these are loaves made with a lighter but delicious beer called Jaipur:
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