It’s only natural that beer tastes great when added to sourdough bread. The flavor of the beer and sourdough blends perfectly to make a bread with a strong taste of hops.
Yield: 2 medium loaves
Prep Time: 2 hours, 15 minutes
Cook Time: 45 minutes
Total Time: 3 hours
- 12 oz beer, room temp
- 1 cup sourdough starter
- 1/2 cup sugar
- 5 cups bread flour, about
- In large bowl add the can of beer and sourdough starter. Stir in sugar until dissolved. Mix in enough flour to form a dough that can be kneaded with your hands. Turn dough out onto floured board and knead dough for about 10 minutes.
- Place dough in greased bowl and flip dough over so that the top is also greased. Cover bowl with a clean kitchen towel or plastic wrap and let sit in warm, draft-free place for about 1-1/2 hours. Turn dough out onto floured board and knead for 5 minutes. Divide dough in half. Form each half into loaf. Grease two bread pans and place loaves in pans. Cover and let rise for about 45 minutes or until double in size.
- Bake bread at 350 degrees F for about 45 minutes or until bread sounds hollow when tapped on. Remove bread from pans and let cool on rack. Loaves may be bagged and frozen for later.