bacon beer bread
Recipe type: bread
  • 2¼ teaspoons dry yeast
  • ¾ cup warm water
  • ½ cup room temperature beer (I used Guinness)
  • ⅓ cup dry skim milk
  • 1½ tablespoons finely minced onion
  • 2 tablespoons soft butter
  • ½ teaspoons sugar
  • 2 teaspoons sugar
  • 3 cups flour
  • ½ heaping cup crisp, finely minced bacon
  • ½ teaspoons salt
  • Kosher salt (for sprinkling)
  1. Mix dry yeast, ½ tsp. sugar and ¼ c. of warm water. Let stand in a warm place until bubbling. Mine took 5 minutes.
  2. In a large bowl, stir together ½ cup warm water, 2 teaspoons sugar, beer, 1 cup flour and dry milk. Add yeast mixture and beat well.
  3. Add the bacon, onions, salt, butter, and 1½ cups of flour. Stir until the dough stands clear of the sides of the bowl.
  4. Spread remaining flour on kneading surface, turn out dough and knead thoroughly. Add more flour if needed to make a smooth, non-sticky dough. I added almost another cup of flour. Place dough back in bowl, grease surface, cover, let stand in a warm place until doubled in size. (Mine took 2 hours.)
  5. Turn out dough, knead lightly. Shape dough into loaf form and place on greased baking sheet. Allow loaves to rise until light.*
  6. Brush surface with a glaze of 1 egg yolk mixed with 2 tablespoons beer. This will give the loaf a beautiful dark brown color when baked. Sprinkle generously with kosher salt (don't forget this step!).**
  7. Place in a preheated (350 degrees F) oven, bake for 20 minutes. Reduce heat to 325 degrees F, continue baking for another 25 minutes. Remember you may need to check the temperature for doneness (around 200 to 210 degrees F for this bread). See my foot notes on this post for help. Makes one loaf.
Day old bread toasts well. If you plop a poached egg on top, you have reached breakfast nirvana. * "[R]ise until light" is what the original recipe says. I find this choice of words vague. Light? Like a balloon? How much? Does bread actually achieve less weight when risen? (A resounding no.) I would change this elusive statement to rise until almost doubled in size. I gave my lovely loaf 1½ hours at this task. You may need less or more time, depending on ambient temperature. ** When I say generous, I mean it. Don't cake the salt on but don't be cautious either.
Recipe by story of a kitchen at