Church Street Brewing Co. Scottish Ale Beer Bread

This beer bread post is way overdue.  All I can say is being sick does not mesh well with being productive.

Here is another tantalizing beer bread recipe featuring Church Street Brewing Co.'s Scottish Ale.  The Scottish Ale is a caramel and malty beer.  We both loved this one and thought it would make an excellent bread.  Turns out we were right! I love when that happens.

Through making countless loaves of beer bread I've learned a few tricks.  One of these is to heat your beer, grain and butter to about 115-120 degrees in a saucepan on the stove.  I heat up the beer mixture first and then get the rest of my ingredients ready.  This way the beer mixture is just the right temperature to help activate the yeast.  This also solves the previous problem of a slow rise with the beer bread.

Starting with this recipe, I'll include directions for using a bread machine to mix your dough also.  Even though I can make the bread without it, I normally take advantage of how easy it makes bread baking.  If you have a bread machine, I highly recommend this method as it will make your bread process much easier.  :)

Church Street Scottish Ale Beer Bread

2 cups flour
1 cup bread flour
3/4 cup oatmeal flour
3/4 cup spent grains
2 1/4 teaspoons yeast
1 1/2 teaspoons salt
1/4 cup raw sugar
1 egg yolk
1 (12 oz) Church Street Brewing Co. Scottish Ale beer
2 tablespoons unsalted butter

Traditional Method:  In a saucepan; combine beer, butter and spent grains.  Heat on low until mixture reaches 115-120 degrees.

In a mixer add: flours, yeast, salt and sugar; mix well.  Add heated beer mixture.  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.

Bread Machine Method:  In a saucepan; combine beer, butter and spent grains.  Heat on low until mixture reaches 115-120 degrees.  Add ingredients in order preferred by your bread machine.  I add mine like this: egg yolk, salt, heated beer mixture, flours, sugar and yeast.  Set bread machine to dough cycle and start mixing.  *Note:  I've yet to have to add any moisture to this as its a very wet dough, but I always make sure the ingredients are fully incorporated before I leave the bread machine to do its thing.*

Finishing Directions for Both Methods:  Punch down dough and shape into a loaf to fit in a greased 9 x 5 inch loaf 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.

As always beer bread remains moist longer than any other bread.  It will still feel and taste fresh for days after baking.  This recipe in particular was much more like a traditional wheat bread flavor.  It was great as toast with eggs for breakfast.  That is if yours lasts until the next morning.