Best 2 Ale Bread Recipes

Discover the delectable flavors of Ale Bread, a traditional bread with a rich history dating back to ancient times. This distinctive bread is characterized by its unique flavor and texture, attributed to the incorporation of ale, a fermented beverage, into its composition. The brewing process of ale imparts a subtly sweet and nutty flavor, while the resulting carbon dioxide produced during fermentation creates a light and airy texture.

Immerse yourself in the diverse range of ale bread recipes presented in this article, each offering a unique culinary experience. From the classic English Ale Bread, renowned for its rustic charm and chewy crust, to the aromatic German Bauernbrot, which captivates with its dense crumb and malty aroma, these recipes cater to a wide array of preferences.

Embark on a culinary journey as you explore the secrets behind crafting exceptional ale bread. Discover the art of selecting the perfect ale for your recipe, ensuring the ideal balance of flavors. Learn the techniques for creating a smooth and elastic dough, the key to achieving the perfect texture. Delve into the nuances of fermentation, understanding the delicate balance of time and temperature required to produce a flavorful and well-risen loaf.

Whether you're a seasoned baker seeking to expand your repertoire or a novice eager to explore the world of bread making, this comprehensive guide to ale bread will provide you with the knowledge, skills, and inspiration to create extraordinary loaves that will delight your taste buds and impress your loved ones.

Here are our top 2 tried and tested recipes!

APPLE-CINNAMON BREAD PUDDING WITH GINGER ALE SAUCE

Apple-Cinnamon Bread Pudding with Ginger Ale Sauce image

Provided by Sandra Lee

Categories dessert

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

3 eggs, beaten
2 cups milk, cream, or combination
1 1/2 teaspoons rum extract
1/2 teaspoon salt
1/4 cup brown sugar
6 cups cinnamon bread, cubed (about 15 slices)
1 (20 1/2-ounce) can apple pie filling
1/2 cup raisins
2 packets apple cinnamon instant oatmeal (recommended: Quaker Oats)
1/2 cup ginger ale
1 package whipped topping mix (recommended: Dream Whip)
1/2 teaspoon ground cinnamon
1/2 teaspoon rum extract
1/4 teaspoon salt

Steps:

In a bowl, whisk together eggs, milk, rum extract, salt, and brown sugar. Stir in raisin bread, pie filling, raisins, and oatmeal packets until bread cubes are moist. Spray a 9 by 12-inch baking dish with the pan spray and pour the mixture into the dish. Set aside for 30 minutes.
Preheat oven to 350 degrees F.
Bake pudding until it has risen, browned, and a knife inserted in center comes out clean, about 30 to 40 minutes.
For sauce: combine all ingredients in a bowl and blend with a hand mixer until stiff peaks form. Serve bread with a dollop of sauce. Cover and chill until ready to use.

PUMPKIN ALE BREAD

Pumpkin Ale Bread image

My husband came home with some pumpkin ale the other day. It was Blue Moon brand seasonal pumpkin ale. The ale had a very spicy flavor. I thought it would be better for baking, even more so than drinking, because I typically prefer pumpkin ale that tastes more like pumpkin and less like pumpkin spice. ... if that makes...

Provided by Maggie May Schill

Categories Other Breakfast

Time 55m

Number Of Ingredients 22

Ingredients

FOR BREAD
2 1/2 c all-purpose flour, sifted once
1 tsp baking powder
1 1/2 tsp baking soda
1 large egg, room temperature (yes only one)
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
1 1/2 c white chocolate chips (or more if you like)
1 c dried cranberries (or more if you like)
2 tsp pure vanilla extract
1 c brown sugar, packed
1 1/4 c pumpkin puree, (fresh or canned)
1/2 c (1 stick) unsalted butter, softened
2 Tbsp sour cream
3/4 c blue moon pumpkin ale, chilled
FOR GLAZE
1/2 c blue moon pumpkin ale
2 Tbsp unsalted butter
1 c powdered sugar
1 tsp pure vanilla extract
2 1/2 c white chocolate chips

Steps:

1. Preheat oven to 350'F Grease two standard bread loaf pans. Set aside.
2. In a medium mixing bowl sift together: flour, baking soda, baking powder, cinnamon, nutmeg and salt to create your "dry mixture".
3. In a large mixing bowl cream sugar and sour cream with brown sugar until completely incorporated to create your "wet mixture".
4. Incorporate pumpkin puree into the wet mixture until smooth. Beat egg in a small bowl together with vanilla extract. Add egg mixture to wet mixture, beat until completely smooth.
5. Beat ale into wet mixture slowly. Beat for about 30-45 seconds to get the wet batter nice and light.
6. Slowly add dry mixture to wet mixture. Add it in 4ths, completely incorporating each 4th until dry mixture is completely incorporated.
7. Carefully fold cranberries and white chocolate chips into batter, being careful not to deflate the lightness of the batter as you fold.
8. Pour out into loaf pans evenly and bake for about 40 minutes, or until golden brown and center is set.
9. Cool breads completely on a wire rack when they are done baking. Do NOT turn the breads out of their pans until they are completely cooled. They are still cooking, even when they aren't in the oven.
10. To make the glaze: Melt white chocolate with butter in a double boiler, or in a glass bowl over simmering water, stirring continuously to keep from burning.
11. Bring ale to a boil, take off heat then stir in vanilla. Let ale sit for 2 minutes off of heat, then stir in powdered sugar.
12. Slowly stir ale mixture into melted white chocolate, make sure ale is not hot, but just barely cool by the time you incorporate it, otherwise your white chocolate will turn liquid.
13. Add additional powder sugar if the glaze is too thin to help thicken it up. Otherwise it should thicken up by itself as it cools. Pour glaze over bread. It can be stored up to 5 days.

Tips:

Ensure accurate measurements: Use measuring cups and spoons to precisely measure ingredients, especially when working with yeast. Incorrect measurements can affect the final outcome of your bread.
Activate the yeast properly: Proof the yeast in warm water with a touch of sugar before adding it to the dough. This helps to ensure the yeast is active and will produce a good rise.
Control the dough temperature: The ideal temperature for the dough to rise is between 75-85°F (24-29°C). If the dough is too cold, it will not rise properly; if it is too hot, it can kill the yeast.
Allow sufficient rise time: Let the dough rise in a warm place, covered, until it doubles in size. This can take anywhere from 1 to 2 hours, depending on the temperature of the dough and the activity of the yeast.
Shape the dough gently: When shaping the dough, avoid overworking it, as this can result in a tough, dense loaf of bread. Handle the dough gently and shape it into the desired form.
Score the bread before baking: Scoring the top of the dough before baking helps the bread to rise evenly and prevents it from cracking. Use a sharp knife or razor blade to make shallow cuts in the dough.
Bake the bread in a preheated oven: Preheat the oven to the desired temperature before placing the bread inside. This helps to create a crispy crust and ensures the bread bakes evenly.
Let the bread cool before slicing: Once the bread is baked, allow it to cool on a wire rack for at least 15-20 minutes before slicing. This helps the bread to set and prevents it from becoming crumbly.

Conclusion:

Baking ale bread at home can be a rewarding experience, yielding a delicious and flavorful loaf of bread. By following the tips and techniques outlined in this article, you can create a perfect ale bread that is both visually appealing and satisfyingly delicious. Experiment with different types of ale, flours, and mix-ins to create your own unique variations of this classic recipe. Whether you enjoy it fresh from the oven, toasted with butter, or used in sandwiches, ale bread is a versatile and enjoyable addition to any meal.