Hermann Beer Bread

Summary

Ingredients

• 150 g douh, (Hermetic douh with yeast)
• 0.5 ½ glass milk, lukewarm
• 0.5 ½ cube yeast, fresh
• 0.5 ½ glass beer
• 500g flour
• 1 glass beer, 50-200 ml
• 1 teaspoon, heaped salt
• Flour for kneading

For painting:

• Milk or egg

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Instructions

1. Prepare the pre-dough as follows: Mix the yeast hermaphrodite dough with ½ glass of beer and the yeast dissolved in lukewarm milk. The dough should be relatively runny. The pre-dough now has to ferment for half an hour or more in the lukewarm oven, it is ready when it has thrown a lot of bubbles.
2. Then knead with the rest of the ingredients and let rise for another ½ hour in the warm oven.
3. Now knead the dough with your hands for a few minutes and shape it into a bread or a few rolls. While the oven is preheating to 175 ºC, let the dough rest and brush with a little milk or whisked egg just before inserting it.
4. After the first half of the baking time, make a small cut in the bread / rolls and pour a glass of water on the bottom of the oven. Caution: close the flap immediately because of the steam! Increase the temperature 190 ºC to 200 ºC to get a nice crust.
5. If you want soft bread without a crust, leave out the water and only slightly increase the temperature.
6. The baking time for bread is 45 - 60 minutes, for rolls a maximum of 25 - 30 minutes, depending on the desired degree of browning.
7. The highlight of beer bread is that the bread grows more due to the yeast content in the beer, but you can`t taste anything of the beer afterwards. The taste corresponds roughly to that of normal white bread.