I have a shocking confession to make: I don´t like beer. In fact, not only do I not like it, I really can´t stand that bitterness.
But I never throw away things… well, I might ocassionally, but only if there´s no other possible solution. So when friends come over and leave leftover beer behind, I hate throwing it away, as in really hate it.
So when my friend Maite came over the other night and left behind almost a full bottle of beer, I just knew I had to do something about it… and that something couldn´t possibly be to drink it, or even give it to the dog so she´d drink it!… luckily inspiration hit me, which rarely happens, and I recalled having read about a German bread with beer in my bread cookbook… oh, yes, problem solved indeed.
What I wasn´t anticipating was finding such a lovely crumb thanks to my loathed beer. It has to be something to do with carbonization, not sure, but this dough is so damn tender I could eat it 4 times a day and be a happy camper.
The added sugar balances the bitterness of the beer and the crumb is oh so very moist (now if only my camera was able to do proper closeups).
The buns remind me of Heidi´s… anyone remember Heidi?… you know, the Swiss girl living on the mountains with her grandpa… somehow I remember the shape of the bread she ate in the cartoonish Japanese version… no, I´m not that old, I´m only 25, but my memory has a funny way of picking and choosing which ridiculous facts to remember, sort of like a weird food trivia game.
Anyway, if it´s any measure of this bread´s quality, I´ve made this recipe twice in the last 10 days. And it took me like 2 hours from start to finish… not bad at all. And it´s really easy to make, so I´d recommend it to beginner bread-makers.
German bread (translated from 145 Recetas de panes y facturas by Marcelo Vallejo)
Fresh yeast, 20 grams (I used a tablespoon of dry yeast instead)
Water, lukewarm, 100cc
Lager beer, 200cc
Powdered milk, 2 tablespoons
Butter, 60 grams
All purpose flour, 500 grams
Salt, 1/2 tablespoon
Melted butter, to paint the bread
Yields around 12 little breads.
1. Disolve the yeast in the lukewarm water. Add the beer (I try not to use it too cold so as not to slow down the rising of the bread), the sugar, the powdered milk, and the softened butter. Mix slightly.
2. Add the flour and the salt. Knead until you get a homogenous dough.
3. Form a ball of dough, cover with plastic wrap and let it rest for 20 minutes.
4. Divide the dough into 12 or more pieces and give them a slighly oval shape.
5. Place them on buttered pans and make two sharp cuts on top of each bread. Cover and let them double their size.
6. Preheat the oven to 180°C (350°F).
7. Cook the bread for around 20 minutes.
8. Pain the loaves with some melted butter as soon as you take them out of the oven. Enjoy!
This is my entry to this month´s Waiter, there´s something in my… bread, being hosted by Andrew of Spitoon Extra.