Beer Barley Bread Recipe
Ingredients
| Yeast | 1 | |
| Lukewarm water | 1 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Brown sugar | 1 Tablespoon | |
| Barley | 3 Tablespoon | |
| Butter | 1 Tablespoon | |
| All purpose flour | 4 Cup (64 tbs) | |
| Beer | 1 Tablespoon | |
| Oil | 2 Tablespoon |
Directions
Preheat oven to 200 °F (95 °C).
Place a saucepan filled with hot water on bottom rack.
Butter a round or 9 x 5 inch (23 x 13 cm) loaf pan.
Set aside.
In a large bowl, dissolve yeast in water.
Let froth 5 minutes.
Fold in remaining ingredients, except oil.
Knead with a little flour 5 minutes.
Place in oven.
Let rise 1 hour.
Punch down dough.
Let rise 30 minutes.
Coat dough with oil.
Place in loaf pan.
Return to oven.
Let rise until dough doubles in size.
Remove bread and water filled saucepan from oven.
Increase temperature to 375 °F (190 °C).
Return bread to oven.
Bake on top rack 45 minutes.
Let stand 10 minutes before unmolding.
Place a saucepan filled with hot water on bottom rack.
Butter a round or 9 x 5 inch (23 x 13 cm) loaf pan.
Set aside.
In a large bowl, dissolve yeast in water.
Let froth 5 minutes.
Fold in remaining ingredients, except oil.
Knead with a little flour 5 minutes.
Place in oven.
Let rise 1 hour.
Punch down dough.
Let rise 30 minutes.
Coat dough with oil.
Place in loaf pan.
Return to oven.
Let rise until dough doubles in size.
Remove bread and water filled saucepan from oven.
Increase temperature to 375 °F (190 °C).
Return bread to oven.
Bake on top rack 45 minutes.
Let stand 10 minutes before unmolding.
Chef
