Best Salt Grass Steakhouse Shiner Bock Beer Bread Recipes

Shiner Bock Beer Bread image

Provided by Anna

Categories Bread

Time 1h10m

Number Of Ingredients 8

1 teaspoon quick rising yeast
2 cups flour, use a mix of half all-purpose and half whole wheat OR half bread flour and half whole wheat ((250 grams))
1/2 teaspoon salt
2 tablespoons hot water
2 tablespoons vegetable oil
2 tablespoons honey
3/4 cup beer (flat (supposed to be flat, but I usually dump in 6 oz foamy))
More flour as needed (about 3-4 tablespoons, maybe more)

Steps:

In the bowl of a stand mixer, mix together the yeast, flour and salt. Add the hot water, oil, and honey and give the mixture a quick stir, then add the beer and stir until mixed.
At this point, dough should be very soft and sticky, so go ahead and add the remaining flour 1 tablespoon at a time until it is no longer sticky. Knead the bread for about 5 minutes using the dough hook attachment. If you're making the bread by hand, knead for a good 10 minutes. It should go from being slightly soft and sticky to smooth and elastic. Place dough in a lightly oiled bowl and cover with plastic until it doubles in size. If you used quick rising yeast and cold beer the first rise will probably take an hour.
When dough has doubled, punch it down and let it rest for 5 minutes. Divide into two equal parts and shape into round loaves. Place loaves on a parchment lined cookie sheet. Score twice on top of each loaf with a razor. Cover loosely with greased plastic wrap and let rise for about 30 minutes.
Preheat the oven to 400 degrees F. Bake the loaves at 400 for the first 10 minutes, then lower heat and bake at 350 for about 25 to 30 more minutes or until loaves sound hollow.

Shiner Bock Beer Bread image

Provided by JelsMom

Time 2h30m

Yield 3 loaves, 6 serving(s)

Number Of Ingredients 8

1 1/2 cups shiner bock beer, flat & at room temperature
2 1/2 cups whole wheat flour
2 teaspoons dry active yeast
1/4 cup warm water
1/2 teaspoon salt
1/4 cup honey
1/4 cup canola oil
1 1/2 cups white wheat flour

Steps:

The night before: Pour beer into mug, cover with paper towel, and let sit out on counter overnight.
Next day: Dissolve yeast in warm water in mixing bowl. Mix in honey.
Add both flours & salt, and stir to mix. Stir in oil and slowly add beer. Mix well. Place dough on floured work surface and knead 15 minutes. (Dust with flour if dough is too sticky).
Place lightly oiled bowl & cover. Let rise to double in size.
Punch down and let rest 5 minutes.
Shape dough into four oval shaped loaves. Place loaves on lightly oiled cookie sheet. Score with a knife (I usually make 2 diagonally placed scored a couple of inches apart.
Preheat oven to 350°F
Cover loosely with saran wrap and allow to double in size again.
Bake 30 minutes.

Nutrition Facts : Calories 423.9, Fat 10.6, SaturatedFat 0.9, Sodium 201.6, Carbohydrate 72.3, Fiber 10.1, Sugar 11.9, Protein 11.8