Any bread that uses beer, in my opinion, is good bread. I halved the recipe and still got this giant loaf, but at least there was some extra beer left over for me. In a lot of beer breads, you use the beer in conjunction with the yeast as a leavening and flavoring agent, but you can also use very yeasty beers on their own, it will just make a denser loaf. Like I said before, I halved the recipe and still got a lot of bread, so I'm not sure what would have happened if I actually stuck to the original recipe. I don't think there's an oven big enough for that massive loaf.
Making the bread was a bit different too, because I had to let the beer go flat and then bring it to a simmer before throwing the rest of the ingredients (butter, molasses, corn meal, and salt) together and letting that sit. This bread also used whole-wheat flour, regular flour, wheat germ, and bran flakes. Yeah, there's a lot going on in this loaf. I may have messed up my ratios when halving the recipe, because it was a lot more moist than I was expecting, and had to use about a cup and a half extra flour to get it to a dough. This is my only explanation for how giant it got.
As for the taste, it tastes pretty good, but isn't really sour. I wasn't expecting sour-dough levels sour, but anything would have been appreciated. It's very moist, and has a great color and crust on it. These next few loaves require a couple days preparation in advance, so I'm going to have to jump on those. The rest of the whole-wheat breads I have to do all seem a bit crazy so I can't wait!
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