Vortbrod Beer Bread Recipes

Steps:

• Dissolve the yeast in a big bowl with porter, beer, oil and molasses.
• Melt the butter with the spices and salt. Let it cool a little (it shouldn't feel hot when you put your finger in it) before adding to the yeast mixture.
• Mix in the raisins and flour a little at the time and work the dough slowly (by hand or y machine) until it's soft and elastic.
• Let the dough rise in the bowl to twice its size under a cloth.
• Turn on the oven to 200 C / 400 F / Gas mark 6.
• Make 2 loaves of bread, put them in an oven pan and let rise under a cloth for 1 hour.
• Bake for about 50 minutes, but lower the temperature to 150 C / 300 F / Gas mark 2 after 15 minutes.
• Let the loaves cool on a wire tray under a clean cloth.

Steps:

• Warm beer to 100 degrees F. Stir yeast into small amount of i in order to proof it. If it bubbles, etc., it's good to use. Otherwise, no -- and you'd need to start over with fresh yeast that does work.
• Bring butter, molasses, spices to a boil. Cool so that it is slightly warm on wrist. Mix this with the rest of the beer, yeast mixture, salt, and a scant 1/2 cup of flour.
• Work and knead in enough of the flour to make a smooth, elastic dough. Raisins should be added in toward the end of the kneading. Allow to rise until doubled.
• Divide into two pieces. Shape into tins. Let rise 30 minutes.
• Bake at 350 degrees F for 40-50 minute.

Steps:

• Preheat oven to 375 degrees.
• Mix dry ingredients and beer.
• Pour into a greased loaf pan.
• Pour melted butter over mixture.
• Bake 1 hour, remove from pan and cool for at least 15 minutes.
• UPDATED NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust. If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top.
• Sifting flour for bread recipes is a must-do. Most people just scoop the 1 cup measure in the flour canister and level it off. That compacts the flour and will turn your bread into a "hard biscuit" as some have described. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. Try it once the "correct" way and you will see an amazing difference in the end product.
• I have had many email from you kind folks about using non-alcoholic beverages instead of beer. That is fine to do but I highly recommend adding a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise.
• The final result should be a thick, hearty and very tasteful bread, NOT A BRICK! ;).
• Thank you all for the incredibly nice comments and those of you who left a bad review - learn to sift sift SIFT! You will be amazed at the results you get.