Hermann beer bread

Ingredients for 1 servings:

• 150 g dough (Hermann dough with yeast)
• ½ jar milk, lukewarm
• ½ cube of yeast, fresh
• ½ jar of beer
• 500 g flour
• 1 jar of beer, 150-200 ml
• 1 tsp, heaped salt
• Flour for kneading
• Milk or egg

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes

Prepare the pre-dough as follows: Mix the yeast Hermann dough with ½ glass of beer and the yeast dissolved in lukewarm milk. The dough should be relatively liquid. The pre-dough needs to ferment in a lukewarm oven for about ½ hour or more; it’s ready when it’s bubbling well. Then knead it with the remaining ingredients and let it rise for another ½ hour in the warm oven. Knead the dough with your hands for a few minutes and shape it into a loaf or several rolls. While the oven preheats to 175°C, let the dough rest and brush it with a little milk or beaten egg just before putting it in the oven. Halfway through the baking time, make small cuts in the bread/rolls and pour a glass of water onto the bottom of the oven. Caution: Close the oven door immediately because of the steam! Increase the temperature from 190°C to 200°C if necessary to achieve a nice crust. If you want a soft, crustless bread, omit the water and increase the temperature slightly. The baking time for a loaf is 45-60 minutes, and for rolls, a maximum of 25-30 minutes, depending on the desired degree of browning. The highlight of beer bread is that the yeast in the beer causes the bread to rise, but afterward, there’s no taste of the beer. The flavor is roughly the same as that of regular white bread.