Beer Bread
Does the alcohol bake out when I make Beer Bread?
I love the ever so simple recipe; 3 cups self rising flour, 3 tbls sugar and a can of room temp. beer. BUT, regardless of the small content of one beer being dispersed throughout the bread, DOES the alcohol bake out? I ask because I want to take it to work, but I work in an elementary school!
Somewhere in the middle of all this WCTU inspired mess lies the truth
The fact is that all the alcohol does not cook out.
The fact also is that any yeast breads that starts life as sours – sourdough , ryes , pumpernickles are going to have some alcohol in them.
The reason being that all yeast breads are fermented and fermentation produces alcohol.
The greater the fermentation time the greater the amount of alcohol that is produced.
Where is the hue and cry about serving sour breads to children ?
To the math part
You have 11.25 ozs of flour
1.5ozs of sugar
12 oz of Budweiser which is about 5 % alcohol .
Your recipe weighs 24.75 ozs
of which .6 ozs are alcohol.
You basically have a stiff batter.
Since I hate ugly numbers, let’s make them easier to work with.
There is 25 oz’s of product weight
of which .6oz [ 1TBS ] is alcohol or about 2%
Hmmm Alcohol evaporates at 173 F and breads bake at 400-? F and usually pass the thump test at 190 F internal temp..
If 90 % of the alcohol burns off , one half a teaspoon will remain.
So yes each kid will get a wee bit of alcohol
but it will not have any effect on him
Heck the kid would get more more alcohol in his blood stream using a mouth wash.
Miscellanea, Episode 6: How to Make Beer Bread