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Blue Moon Beer Bread

Blue Moon Bread

Most beer bread recipes are just quick breads. This is a proper yeast bread that uses beer twice: once in an overnight starter, called a poolish, and again in the main dough. The yeast feeds on the sugars in the beer, creating a deep, complex flavor you can't get any other way.
Prep Time20 minutes
Active Time40 minutes
Rise + Rest Time12 hours
Total Time13 hours
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Ingredients

For the Poolish the Night Before

  • 1 cup bread flour
  • 1/2 cup Blue Moon witbier at room temperature
  • 1/4 teaspoon instant yeast

For the Main Dough

  • All of the poolish from above
  • 3 cups bread flour
  • 1 cup Blue Moon witbier at room temperature
  • 2 teaspoons instant yeast
  • 2 teaspoons Diamond Crystal Kosher Salt
  • 2 tablespoons unsalted butter softened

Instructions

  • The night before, mix 1 cup bread flour, 1/2 cup room temperature beer, and 1/4 teaspoon yeast to make a sticky paste for the poolish.
  • Cover the poolish with plastic wrap and let rest at room temperature for 8-12 hours until bubbly.
  • Add the poolish to a stand mixer bowl with the remaining flour, beer, yeast, and salt.
  • Mix on low with a dough hook until shaggy, then add the softened butter.
  • Knead on medium speed for 8-10 minutes until smooth and elastic.
  • Place the dough in an oiled bowl, cover, and let rise 1-1.5 hours until doubled.
  • Shape the dough into a round or oval loaf and place on a parchment-lined baking sheet.
  • Let the shaped loaf rise another 45-60 minutes.
  • Preheat the oven to 425F with a metal pan on the bottom rack.
  • Slash the top of the loaf with a sharp knife.
  • Place the bread in the oven and pour 1 cup hot water into the bottom pan for steam.
  • Bake 20 minutes, reduce temperature to 375F, then bake another 20-25 minutes until golden brown.
  • Cool completely on a wire rack before slicing.

Notes

Internal temperature should reach 200F when done.