Interestingly, Beer Bread contains no beer inside the loaf. The beer is mixed with a small portion of yeast, flour and salt, which becomes a paste that is spread on top of the bread dough. The loaf is then baked, and the beer flavor is actually drawn into the bread. It is also recommended the possibility of making this with champagne or hard cider. Another notable ingredient inside the beer bread is mashed potatoes.

Ingredients

14 tablespoons flour, 5 ¼ teaspoons granulated sugar, 01/2 tablespoon baking powder, YEAST, 1 cup beer, 1 teaspoon salt, 2 eggs, 1 tablespoon milk, 5 ½ tablespoons butter For the beer ice cream: 4 egg yolks, 1 cup cream For the termination: 3/4 cup beer, 1 ½ tablespoons brown sugar, 2 eggs For the pears with syrup: 2 fresh pears, 2 cups water, 1 vanilla pod, juice from 1/2 lemon, juice from ½ an orange, 1 ½ tablespoons butter, 5 ½ tablespoons + 1 ½ tablespoons granulated sugar

Preparation Instructions

The brioche, an old, traditional French specialty, is a light but rich bread or cake. Brioche (prepared the day before serving): Pour flour, sugar, salt, yeast, eggs, and lukewarm milk in a bowl. Mix on medium speed for about 10 minutes. Once the dough is smooth and slightly elastic, incorporate the butter (in small pieces). Continue mixing for another 10 minutes. Place the dough in a large salad bowl, cover it with a damp cloth and let it rest in the refrigerator for about 4 hours. Afterwards, break the dough by refolding it numerous times. Roll into a sausage shape with the palm of your hand and place in a buttered rectangular form. Let the dough rise at room temperature and, once it has doubled its volume, put it in a 392 degree F. oven for about 30 minutes. Remove the brioche from the mold and place it on a rack to cool. Cut 4 slices of about 1/2 inch each. Set aside. Beer ice cream: Beat the egg yolk and sugar until the mixture obtains a whitish color. Bring the cream and beer to a boil. Pour and stir this boiling mixture over the previously prepared mixture. Place the whole in a saucepan. Thicken over low heat, stirring continuously with a wooden spatula. Remove from the heat when the cream starts sticking to the spatula. Cool it down fast to stop the cooking and pour it into an ice cream freezer.