Machine Beer French Bread – a delicious recipe with warm water, beer, bread flour, vital wheat gluten flour, salt, bread machine yeast. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Add beer and water to the pan. The water should be just slightly warmer than room temperature.
2
Add one cup of the flour to the pan.
3
Add the salt and the gluten by sprinkling over the flour in the pan. Add the remaining flour.
4
Follow the usual routine of poking a hole in the middle of the flour and add the yeast. Use your fingers to push a little flour over the yeast to seal the hole.
5
Run the machine on the French bread, medium-crust setting.
6
Given the relatively high hydration of this recipe, I suggest that you resist the temptation to raise the lid on the machine during final rise and baking in order to reduce the likelihood of the top of the loaf falling.
7
For the beer, I use PBR; but I suspect that any regular lager or light beer will produce similar results.
8
Flour: I use King Arthur unbleached bread flour. I live in South Florida (warm and humid) so you may need to make adjustments to the flour/liquid measurements to suit your local conditions.
9
Yeast: I use Fleischmann's bread machine yeast (glass jar).
352
kcal
Calories
1
g
Fat
71
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3/4 cup warm water, 3/4 cup beer, room-temperature, 3 cups bread flour, 2 tablespoons vital wheat gluten flour, and more.
Yes, Machine Beer French Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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