Tuesday, February 26, 2013
Church Street Brewery Co. Brimstone IPA Bread
Are you ready for our second beer bread recipe? We used Church Street's Brimstone IPA to make a fantastic sandwich bread. This beer has a definite spicy note to it. It definitely comes through in the finished baked bread. The bitterness in the beer also lends a sourdough like quality to the bread. This recipe makes an absolutely awesome sandwich bread or piece of toast. Even 4 days after baking the bread tastes like its freshly baked.
Again, this is an extremely wet dough. Don't add extra flour! It really doesn't need it. Remember, that beer bread takes longer to rise than regular yeasted breads. Make sure to allow extra time for rising.
If you like the bitterness after finishing an IPA, then you may be surprised with this bread. It still has that same extra kick. You may find yourself reaching for a glass of beer. :) There is that same quality of moistness and density, but this bread recipe is for anyone that loves an extremely sour sourdough.
Brimstone IPA Beer Bread
2 cups flour
1 cup bread flour
3/4 cup whole wheat flour
2 tablespoons cornmeal
3/4 cup spent grains
2 1/4 teaspoons yeast
2 teaspoons salt
1/4 cup raw sugar
1 egg yolk
1 (12 oz) Church Street Brewing Co. Brimstone IPA beer
2 tablespoons unsalted butter, melted
In a mixer add: flours, yeast, salt and sugar; mix well. Add beer, melted butter, spent grains and egg yolk. Mix on low until dough comes together. Change to a dough hook and knead for 8-10 minutes. Dough will be extremely wet. Don't worry. :)
Form dough into a ball and place in a well oiled container or bowl. Cover with plastic wrap and allow to rise till double in size. Punch down dough and shape into a loaf to fit in a greased 9x5 inch pan. Cover with a damp towel and allow to rise until double. Bake at 350 degrees for 35-40 minutes or until loaf reaches 180 degrees. Remove from oven, remove from pan and allow to cool on rack.