Want bread? No yeast? Try beer!

Stress baking is now a thing. Everyone bought out the local yeast, so I tried beer instead... with epic results.

28w ago

3.4K

This is all you need to have a beer bread type of night

This is all you need to have a beer bread type of night

After two weeks of trying to get yeast (and one failed attempt to use expired yeast), I was out of luck. It wasn't until my wife suggesting using beer that I began to feel better about my own stress baking situation.

Soupy with butter. I was a bit skeptical at this point...

Soupy with butter. I was a bit skeptical at this point...

Using beer as a substitute for yeast is a well known trick in the baking world. Although I felt like I was sciencing the F#$K out of this project, it isn't quite that groundbreaking. The beer is a carbonated beverage, and with baking powder it acts as a leavening agent.

See the foamy butter? A near catastrophe! Mine did not boil over though

See the foamy butter? A near catastrophe! Mine did not boil over though

If I were to use beer, what beer should I use? Anything light should produce the leavening, however it won't have much 'beer flavor'. I decided to go a bit stronger than I'd have liked with the Kona Brewing Company's 'Fire Rock Pale Ale'.

It looks heavenly while it cooks. Rises as it should

It looks heavenly while it cooks. Rises as it should

Any dark beer will produce more flavor, so this is the perfect recipe to experiment. I, however, felt that this particular beer produced too much 'hop' flavor. Many of you will like the taste of a hoppy beer; in fact, you might find an IPA to be your go-to beer for this recipe.

It definitely isn't fluffy, but it is bread

It definitely isn't fluffy, but it is bread

The effect I got from the 'Fire Rock' was that similar to the smell you get walking into a craft brewery, but at 30% of normal. It is strong, not overwhelming; it is a flavor I personally haven't associated with bread. I'll call it an 'acquired taste' – like most alcoholic beverages we all drink.

A bit more dense than you're used to; more cornbread-like, and delicious

A bit more dense than you're used to; more cornbread-like, and delicious

I will highly recommend putting your 9x5 baking pan onto a cookie sheet. The sheer amount of butter used (one whole stick) nearly bubbled over for me. I can see that any deviation either purposely or by accident could produce a smoky mess.

Loading...

Join In

Comments (7)

  • Wooo hooo beer bread..

      6 months ago
    • Doing another one as we speak. Used a Belgian wheat and added cheese. Still a bit gooey at 1hr. We shall see soon!

        6 months ago
  • Thanks! I can buy all the beer my husband wants ... but no yeast.

      6 months ago
    • The Belgian wheat I used since writing this worked the best. A little experimentation is fun too.

        6 months ago
  • How was it? I have inky Belgian wheat available with me. But a light Pilsner would be the best not to take over the bread flavor

      6 months ago
    • It turned out far better. I used a Belgian wheat beer. This time it had a lot more rise to it. It looked like a proper bread. I used some cheap cheddar and parmesan as I didn’t want to waste any quality cheese I had on hand.

        6 months ago
    • that is okay... try it with corona beer next time...

        6 months ago
Loading...
Loading...
7