Leinenkugel Beer Bread

Homemade bread, with a delicious twist! Baked in a Cast Iron dutch oven.


  1. 1 bottle Leinenkugel summer shandy
  2. 3 1/2 cups unbleached bread flower
  3. 1 packet (or 2 5 tablespoons) of active dry yeast
  4. Olive oil
  5. Bread seasonings or salt sugar


  1. In a large mixing bowl: combine bread flower yeast and seasonings Stir in the bottle of shandy making sure to pour slowly to produce the least amount of foam possible
  2. If there is still flower in the bowl after mixing add water until there is no more flour left and the dough is a nice sticky texture Cover with plastic film and let It sit at room temp for 8-16 hours
  3. After letting the dough rise to about double its previous size spread out on a well flowered surface and roll/kneed for a few minutes Easiest to do with oil covered hands Set in a separate bowl will parchment paper and let rise for another 30mins
  4. Preheat oven and dutch oven to 450 degrees for 30 mins Once heated add dough in parchment paper to the Dutch oven and cook covered for 30 minutes
  5. After 30 minutes take the cover off of the Dutch oven and cook for an additional 5-10 mins until the crust is to your liking Let cool at room temp for an hour before cutting

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