Drunken Peasant Bread

I'm always on the prowl for a good bread recipe.

I've seen some bread recipes floating around Pinterest and the web, namely ones titled "peasant" bread.  I believe peasant bread gets it's name from it's ease and familiar ingredients.  And who doesn't love bread with beer in it?!  This bread is a traditional sandwich bread.

On another note, you can sub out the beer for red wine if you choose.  My grandmother always used red wine in her bread.  The color may change slightly and it may have a different undertone of flavor, but it's still quite good.

For a bread machine-free take on this recipe, check out Alexandra's original recipe.

Drunken Peasant Bread (for the bread machine)
Adapted from Alexandra Cooks

1/2 c. water
1 bottle of beer, like Yuengling
2 tsp. organic cane sugar
2 tsp. sea salt

2 c. organic white flour
2 c. whole wheat pastry flour
2 tsp. yeast

2 T. vegan butter, like Melt

Load your bread machine as directed by the manufacturer. (For mine, I’m supposed to load it with the liquid ingredients first, then dry, followed by the flour and yeast last. I listed the ingredients in the order that I would put them in.)

Once it’s loaded, plug it in and set it to the “dough” setting. Sit back and relax!

Preheat the oven to 425°.  

Grease a large Pyrex bowl or dutch oven with the vegan butter.  Place the dough in the greased pan and bake it for 20 minutes.  

Open the oven door and brush the loaf with non-dairy milk.  Lower the heat to 375°.  Bake for another 20-25 minutes.

This bread can be used for sandwiches, toast, or any other plans that you may have.  In fact, within the last week, I have two spread recipes for you: homemade Nutella and Island Butter.