This is a quick beer bread recipe that doesn't require rising and is mellowed by the yeast addition. It is the perfect way to use your spent home brew grains. A rustic loaf with a crispy crust and soft, fiber filled interior. Add this to your beer bread recipes collection. This beer bread recipe doesn't work with grains that have been mashed (there is no sugar left, so the taste of the grains are not good). This is one of those cases where making an extract with steeping grains beer is the best way to go, so all grain home brewers are left out of this one.
1 packet dry bakers yeast
1⁄4 cups water (about 110°f)
1 cups milk (about 110°f)
3 cups white flour
1 1⁄2 cups spent beer grains
1 TBSP baking powder
3⁄4 tsp salt (optional, but recommended)
2 TBSP butter, unsalted (cold)
Sprinkle Yeast over warm water in a small bowl to bloom (make sure it is big enough to combine milk later).
Stir and let stand 5 minutes until it is foamy.
Stir in Milk and set aside.
Mix flour, spent grains, baking soda and salt in large bowl. Blend in butter until it looks like fine crumbs or small peas. Add yeast mixture and stir until evenly moist.
Turn dough onto floured board and knead until smooth (2 - 3 minutes), adding flour until it is not sticky. Do not over flour or over knead or you will have some tough beer bread.
Shape loaf into a 5-6" round and put into an 8" cake pan. Flour top and cut an X into the top about 1/2" deep and 3" long.
Bake on lowest rack at 375° until brown, about 50 - 60 minutes.
Put on rack, cool and enjoy.