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Dopplebock beer bread
Mark Bittman
Servings: 1 loaf
Ingredients
  • Doppelbock Bread
  • By Mark Bittman
  • Sept. 1, 2011
  •  
  • Time: 1 to 1 1/4 hours, largely unattended
  •  
  • 3 tablespoons olive oil or melted butter, plus more for greasing the pan
  • 1 1/2 cups all-purpose flour
  •  
  • 1 cup whole-wheat flour
  •  
  • 1/2 cup cornmeal
  •  
  • 1 tablespoon baking powder
  •  
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt
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  • 1 12-ounce bottle Spaten Optimator, or another beer in the doppelbock style (or use Samuel Smith or another English brown ale).
  • 1. Heat the oven to 350. Grease a 9-by-5-inch loaf pan with a little oil or butter. Whisk together the flours, cornmeal, baking powder, sugar and salt. Add the oil or butter and beer, and stir
  • 2. Pour into the loaf pan and bake until the loaf is nicely browned and a toothpick inserted into the center of the loaf comes out clean, 45 to 60 minutes. Cool on a rack for 15 minutes before removing from the pan and serving.
  • Yield: 1 loaf (8 to 12 servings)
Steps