Shiner Bock Beer Bread Revisited

I blogged about this bread about a year ago on my old blog, The Katy Rose. Recently we had Shiner Bock in the cooler, so I decided to make it again, this time using all molasses (instead of honey and molasses) and a mix of white whole wheat and unbleached flour. It was even better this time!

There is a very slight and pleasant pungency from the beer that goes well with the slight sweetness from the molasses. I see no reason to tweak the recipe any further!

Shiner Bock Beer Bread

1-1/2 cups Shiner Bock beer
2 teaspoons yeast
1/4 cup warm water
3 cups unbleached flour
1 cup white whole wheat flour
1 teaspoon salt
1/4 cup molasses
1/4 cup vegetable oil

Measure 1-1/2 cups beer, drink the rest, and let it sit on counter about 10 minutes. Dissolve yeast in water and pour into mixing bowl; let sit for 5 minutes. Add molasses and oil and mix on low. Whisk together flours, yeast, and salt, and add half of mixture slowly, still on low. Switch to dough hook and add remaining flour mixture and knead until well mixed, about 5 minutes. Add additional flour to keep dough from being too sticky. Place dough into greased bowl, cover, and let rise till doubled, about an hour. Remove from bowl, punch down, and cut into 2 pieces. Shape into rounds, place on parchment covered baking sheet, cover, and let rise until almost doubled, about 30 minutes. In the meantime preheat oven to 350 degrees. Uncover loaves and bake for about 30 minutes. Remove to wire rack and allow to cool before slicing.