White Beer Bread
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 2 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g wheat flour type 405
- 100 g soft wheat semolina
- 10 g salt
- 10 g mararine, melted
- 300 ml pils
- 2 bag / s dry yeast
Print Recipe
Pin Recipe Instructions
- Mix the flour, semolina and salt. Dissolve the yeast in the beer.
- Meanwhile preheat the oven to 50 degrees.
- Mix the dry and liquid ingredients together and add the liquid margarine. Knead the dough vigorously. Turn off the oven, cover the dough and place in the oven for 30 minutes to rise, until its volume has visibly increased.
- Then knead again and shape into a loaf of bread. Line a loaf pan with baking paper and place the loaf in it. Let rise again for 45 minutes until the volume has visibly increased again.
- Then bake at 240 degrees top and bottom heat for 45 minutes until the bread sounds hollow when knocked. It may be necessary to take the bread out of the mold for the last 5 - 10 minutes and only bake it on the wire rack at bottom heat.
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