The first time I had ever tried (and heard of ) beer bread was my first trip to America in a backpackers . It came out like a self saucing pudding, and so I was eager to try out the recipe in the Bread Bible - and how different did it turn out!!
Since then I have been experimenting with various types of wheat beer. My brother has a micro brewery and he has been helping me with this. I was wondering if anybody else has done the same and could provide some feedback on what differences they have found?
I have used the brand “Erdinger” (a dunkle, or dark wheat beer) and also “Franziskaner” of which I have used a dunkle and a cloudy wheat beer which has a subtle banana taste. My brother recommended the cloudy wheat beer owing to its strong wheaty flavour in the bottle, but upon cooking it, the bread comes out with a much lighter flavour.
The Erdinger created a dark and flavoursome loaf, however, the only flour I could get my hands on for this was fairly ‘weak’ and kept collapsing upon baking when I used this type of beer - so I have to re-try with stronger flour. Upon using a strong flour and the Franziskaner dunkle, the bread didn’t collapse, but it also wasn’t as dark or quite a strong in flavour. Until I retry this though, I’m not sure whether it was the beer or the flour (and clearly I don’t have enough experience in baking to tell).
If anyone could share the experience making beer bread, along with any tips and hints, it would be much appreciated. I’m going to keep baking this bread till I nail it
Also, I was wondering if anyone knew anything about using brewer?s yeast in making bread?