Leftover Beer Bread Loaf

Don’t throw leftover ale away – use it to make this delicious beer loaf.   Equally good with beer which is fresh from the bottle.   Recipe has detailed instructions so all bakers can successfully make this  bread. 

Leftover Beer Bread 

I know, I know, the old joke – ‘What is leftover beer?’  But it happens, and it would be a shame to waste it. Beer just happens to make a delicious loaf of bread. Of course, you don’t need to wait for leftover beer to make a leftover beer loaf. A fresh bottle will do just as well, and you can always drink any leftovers.  

Beer bread rises well and has a lovely earthy, malty, slightly sweet flavour from the beer. The bread has a soft golden crumb and slices beautifully, making it perfect for sandwiches and toast. 

We made this with a bottled ale but I’m sure any beer will do, fresh or leftover, fizzy or flat. A stout will produce a deeper, darker chocolatey, malty loaf. Alternatively, you could experiment with cider. Endless possibilities.  

How to Make Leftover Beer Bread

Step 1– Measure out the ingredients.

Step 2– Put both types of flour in the bowl. Then add the yeast on one side and the salt on the other. You don’t want to allow the salt to come into contact with the yeast at this stage, as it will kill it. We used quick yeast. For instructions on using other types of yeast, see the notes at the bottom of the page.

Step 3– Then make a hollow well in the middle of the flour and add the beer and oil. 

Step 4– Using your hands, mix everything together until  you have a rough, shaggy dough.

Step 5– Turn the dough out onto a work surface, and knead it for about 8–10 minutes, until smooth and pliable. Test with the windowpane test, to see if the dough has ready for the first rise. If it fails the test, carry on kneading for another 3-4 minutes.

The windowpane test – this is a test to see if the gluten has developed, which enable the dough to trap the carbon dioxide gas released by the action of the yeast. Take a small piece of dough – a ball about 5 cm in diameter, and gently pull and stretch it out. If you can stretch it thin enough that you can see through it, the gluten has developed. If the dough rips rather than stretches, the gluten hasn’t developed and needs more kneading.

Step 6– Put the dough back in the bowl, cover, and leave somewhere warm for about 45-60 mins to rise. 

Step 7– Once the dough has doubled in volume, it it is ready to turn out, knock back and put into the tin for the second rise. Grease a loaf tin with butter, and flour the work surface. Turn out the dough. Fold it over twice, and then roll it up. Place it in the loaf tin, seam down. Cover again, and leave for 45 minutes.

Step 8– Meanwhile, heat the oven to 180°C (Fan) /350°F (Fan) /Gas Mark 6, so that it’s hot when the dough has risen. My gas oven takes about 15 minutes to get to a stable temperature, so I switch it on about 30 minutes into the second rise.

Step 9– When the loaf has doubled in size again, and is springy to the touch but dimples when gently poked, taking a few seconds to spring back, it’s ready to bake. Place in the middle of the oven and bake for about 40-45 minutes.

Step 10– Test after 40 minutes. Turn the bread out of the loaf tin, then tap the bottom. If it sounds hollow, it’s done. If in doubt, pop it back in the oven for five minutes. You don’t need to put it back in the tin for this.

Step 1– Allow to cool on a wire rack, slice and enjoy.  

Hints & Tips for Making Leftover Beer Bread

• The timing of the first and second rises can depend a lot on the weather – air temperature makes a huge difference. While we suggest an hour, it can vary from 30 mins to a couple of hours, so be flexible. 
• With the first rise, remember that if the dough is shaped into a ball in a large bowl, an increase of 25% in each direction doubles the volume.
• Hotel shower caps are perfect for covering the rising dough and unlike clingfilm can be used again and again, we always grab them when we have a night away. 
• Try adding 50 g of grated cheese, or some mixed seeds (sunflower, pumpkin, poppy, and linseed) up to 15% of the weight of flour.
• If you have less than 300 ml of beer, just make up the liquid with water. 
• Pay attention to the type of yeast. 
• The loaf slices beautifully and freezes well. Toast from frozen. 

What Type of Yeast Do I Use for Home Baking?

There are two main types of dried yeast, either of which are ideal for the beginner baker. For most home baking, it doesn’t matter which you use, as long as you use them correctly. 

Quick Yeast – You just add this to the flour. You can buy a tub or individual sachets (which are perfect if you only bake occasionally).

Dried Active Yeast – This needs to be reactivated before use. Fully dissolve in the liquid you are using before making the bread. This type of yeast can’t be used in a bread maker.  

Most bread making problems are down to using the wrong yeast, stale yeast or allowing salt to come into contact with quick yeast.   

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Print Recipe

4.95 from 18 votes

Leftover Beer Bread Loaf

This delicious traditional loaf is perfect for a ploughman's lunch. Enjoy it with a pint. 

Servings: 12 slices

Author: Helen Best-Shaw

Prep Time15 mins

Cook Time40 mins

Raising1 hr 30 mins

Total Time2 hrs 40 mins

Ingredients

• 100 g wholemeal flour
• 300 g strong white bread flour
• 1 tsp quick yeast
• 1 tsp salt
• 300 ml beer
• 1 tbs oil

Metric - USA Cups

Instructions

• Put the flours in a large mixing bowl. Add the yeast to one side of the bowl, and the salt to the other so that they do not come into contact until you mix the dough.
  
• Make a well in the middle of the flour and add the beer and oil. Using your hands, mix everything together until you have a rough, shaggy dough.
  
• Turn the dough out onto a work surface and knead for about 8–10 minutes, until smooth and pliable. When you can stretch it thin enough to see through, place the dough back in the mixing bowl and cover.
  
• Leave the dough in a warm place for 45–60 minutes, until doubled in volume.
  
• Butter an 8" loaf tin.
  
• Turn the dough out onto a floured surface. Fold it over twice, and then roll it up. Place it in the loaf tin, seam down. Cover again and return it to the warm place for approximately 45 minutes.
  
• When the loaf has doubled in size again, and is springy to the touch but dimples when gently poked, taking a few seconds to spring back, it's ready to bake. If it springs back too quickly, leave it a little longer.
  
• Place in the middle of a preheated oven to (180°C (Fan) /350°F (Fan) /Gas Mark 6) and bake for about 40-45 minutes. 
• Test after 40 minutes. Turn the bread out of the loaf tin, then tap the bottom. If it sounds hollow, it's done. If in doubt, pop it back in the oven for five minutes. You don't need to put it back in the tin for this.

Notes

Hints & Tips for Making Leftover Beer Bread

• The timing of the first and second rises can depend a lot on the weather – air temperature makes a huge difference. While we suggest an hour, it can vary from 30 mins to a couple of hours, so be flexible. 
• With the first rise, remember that if the dough is shaped into a ball in a large bowl, an increase of 25% in each direction doubles the volume.
• Try adding 50 g of grated cheese, or some mixed seeds (sunflower, pumpkin, poppy, and linseed) up to 15% of the weight of flour.

Nutritional Information

• This recipe is 4 Weight Watchers Smart Points per portion

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.

Nutrition Facts

Leftover Beer Bread Loaf

Amount Per Serving (1 loaf)

Calories 141 Calories from Fat 9

% Daily Value*

Fat 1g2%

Sodium 195mg8%

Potassium 66mg2%

Carbohydrates 26g9%

Fiber 1g4%

Protein 3g6%

Calcium 8mg1%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Baking, Bread

Cuisine: Baking, Bread

Keyword: Beer bread, Bread, Loaf

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Update Notes: This recipe was originally posted in 2012 as a Beer Lammas Loaf, but was rewritten and republished with new photos, step by step instructions and hints & tips in May 2019.