Southern Wit Beer Bread

Southern Wit is an unfiltered Belgium White Ale with tangerine, pear, and honey notes. You can find it on draft around town. If you don’t have any on hand, use any Belgium white ale such as Blue Moon or Samuel Adams White Ale.
By / Photography By Jen Lawson Williams | December 21, 2015

Preparation

1. For starter combine the beer, flour, and yeast in a large bowl. Let stand in a warm place (above the oven is usually a good choice) until mixture is foamy and doubled (about 20 minutes).

2. Add remaining ingredients and mix in a stand mixer until combined. Using dough hook, beat until dough is smooth and elastic, about 10 minutes. Pour a little oil over the dough and place in the warm area to proof until doubled in bulk, about 40 minutes. Punch dough down and knead about 5 minutes.

3. Shape the dough into a loaf and place in a 9 x 5 x 3 loaf pan, or place on a baking sheet in a long, narrow shape. Brush with a little melted butter and let rise in a warm area for about 30 minutes. Preheat oven to 400°F. Bake about 40 minutes or until the loaf is golden brown and sounds hollow to the touch. Place on a cooling rack and let cool at least 30 minutes before slicing.

Ingredients

Starter
  • 1 cup Southern Wit (warm), or other Belgium beer
  • 1 cup Bread Flour
  • 1½ teaspoons active dry yeast
Dough
  • 1¼ cups warm Southern Wit (warm), or other Belgium beer
  • 4 cups bread flour
  • 1 tablespoon yeast
  • 2 tablespoons sugar
  • 2 tablespoons butter (melted)
  • 1 tablespoon salt
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