Russian Imperial Stout Beer Bread

I have been wanting to do a stout beer bread for a while. After reviewing dozens of recipes, I decided to make my own. This is it.

  • 4 cups of bread flour (not all purpose)
  • 1 envelope of active dried yeast proofed in 2 ounces of water (1/4 cup)
  • 10 ounces of Russian Imperial Stout warmed 20 seconds in the microwave (microwave safe cup)
  • 2 oz of honey
  • 1 teaspoon of salt

Dump all dry ingredients in a bowl (I used the mixer’s bowl) and add the liquid ones and mix. In the mixer using the hook, knead at first setting for 2 minutes, then in second setting for 3 minutes and then third setting for 2 minutes.

If by hand, knead for 10 minutes until firm but it will be sticky. Oil (I used olive oil) a bowl and let the bread rise for two hours, folding the bread after one hour.

Put in in a 9X5X2 pan for half an hour, put the oven in 430 degrees and let the bread rest for half an hour.

Splash about an ounce of water in the bottom of the oven, slash the top of the bread and pop it in the oven for 28 minutes.

The top will be brown and beautiful and beery, with great crustScreen Shot 2015-06-07 at 11.44.36 AM.

NOTE: If you use a less potent beer or more water and less beer, the strong stout taste will be reduced. Its up to you.