Beerless Bread
Jul 09, 2011 | From the kitchen of Rose
Some people love beer bread. Elliott is not one of them. when I sang the praises of how easy it is to make, especially in a food processor, he said: "couldn't you make it without the beer?" Oh dear. Now why didn't I think of that? Once, when I was short on beer, I added water to reach to correct weight. So this time, I made it with all water and have to report that if you're looking for a super quick and easy basic sandwich loaf, this is a winner. Of course the addition of old sourdough starter will add flavor dimension but it will still be worth making without it.
Incidentally, the beer gives it more flavor and a darker color, especially if you use a stout. All of the alcohol bakes off but if you prefer to use non-alcoholic beer, that will also work.
Here's the link to the recipe which was posted on the blog.
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woody in reply to comment from Vicky
10/04/2011 12:45 AM
Hi Vicky,
By their nature both banana cake recipes In Rose's Heavenly Cakes produce a denser cake than for example Rose's White Velvet or Buttermilk Cake. Cake flour should give you the airiest as well as very ripe bananas. You may want to try freezing some ripe bananas and using them which will soften them up.
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Vicky
10/03/2011 07:45 PM
Hello,
I would like to make a light & airy banana cake. I tried to bake with 3 types of flour: bread flour, AP flour, and cake flour. Each time I got a very dense cake. What should I do to do to accomplish that? Please advise. BTW I love your cookbooks.
Thanks,
Vicky
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woody in reply to comment from Shelia Long
09/24/2011 11:46 PM
Hi Sheila,
The Bread Bible's recipe on page 375-378 does state the volume measurement as Rose always gives both volume and weight measurements in her books.
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Shelia Long
09/24/2011 07:18 AM
Please help I want to make the beer bread but I don't know the grams measuements.Could you tell me in cups ? Help please
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woody in reply to comment from michele
09/01/2011 04:20 PM
Hi Michele,
I made a loaf with a non-alcoholic beer which worked great for this season of BLTs.
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woody in reply to comment from Donald
09/01/2011 04:17 PM
Hi Donald,
The beer bread whether you make it with beer or non-alcoholic beer will work for the canapes. This was the first bread I ever made, which I also used bread starter to add some flavor. We suggest that you try experimenting with both a dark stout and a lighter colored beer to see what intensity of flavor you want to accompany your toppings. I frankly just made a loaf and it was firm enough at 3/8-inches thick.
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Donald
09/01/2011 01:10 PM
Rose,
I need to bake bread for canapes for my culinary school graduation banquet. Is this beerless bread firm enough to be sliced thinly and serve as a platform for not very moist canapes? Do you have a dark bread that is dense enough for canapes? Thank you. Donald
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michele
08/02/2011 08:04 PM
The version without beer it worth a try. The bread looks like it will fill you up.
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Rose Levy Beranbaum in reply to comment from Anthony Giles
07/12/2011 12:35 PM
I would try whole foods and dean and DeLucca. Store it in the freezer and it will keep just about indefinitely. It gives a beautiful color and great flavor tonthe bread and great for making pasta!
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Anthony Giles
07/11/2011 06:02 PM
Where can I find Durum Flour in NYC? I am making the Publiese Bread, in the Bread Bible. Can I substitute a flour for the Durum?
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