Ginger Brew Bread

Before we get started I'd like to make perfectly clear what it is we are making here. It is bread made with Reeds Ginger Brew. There is no beer (the alcoholic beverage) involved. This is also not the spice cake nor will it be suitable to make houses out of. It is a semi-sweet gingery flavored bread that is just as suitable to accompany a meal as it is to follow one as a dessert.

This is my adaptation of a very simple no-knead bread recipe. This bread can be made Vegan if you use a Ginger Beer (or Ginger Ale) that does not contain honey. If you choose to make this bread Vegan you will have to deviate slightly from the recipe because Reeds Ginger Brew contains honey.

A quick word of warning before we begin: This bread must be started the day before you intend to serve it because of the long wait time for the first rise.

Step 1 'Timing' or 'Why to begin the day before'

Prep: 15-30 Minutes
First Rise: 14-18 Hours
Shape: 5-10 Minutes
Second Rise: 1-2 Hours
Bake: ~1 Hour

Total Active Time: 20-40 Minutes
Total Waiting Time: 16-21 Hours

Comments

[suayres]

You can buy lovely, TENDER (not the coarse, hairy stuff sold in groceries) crystallized baby ginger from Penzey's spices and herbs at www.penzeys.com --they're really nice folks and sell the freshest, spiciest spices and, um, herbiest herbs you could ask for, as well as some terrific spice and herb blends. But, back to the candied baby ginger: it has all the bite and kick of its big brother, just none of the coarse fiber.

[MysticHobo1982]

I agree that baby ginger is far superior. Reed's is the brand I use because it is available in a local grocery store. It is also available online at http://www.ReedsGingerBrew.com/ReedsCart_v2/show_item.asp?MainCat=9&Category=5&Item=37&page=1

[suayres]

I have to look around for Reed's--is it a Canadian brand? At one time, when I was in my teens (1960s), we lived near Washington DC, and there was a brand of ginger ale called "Tiger Brand", made by the Rock Creek Bottling Co. And that was some good, spicy-hot ginger ale. These days, all you can buy in the grocers is pretty namby-pamby stuff. There's Seagram's and Canada Dry, and a couple of smaller bottling companies, but, except for "mixers", Americans don't drink much ginger ale, little say ginger beer. I'm one of the exceptions--it's the only soft drink I consume. I've had ginger beer, and had to buy it from a liquor store even though it was a soft drink....go figure!

[MysticHobo1982]

Reed's is based in California I think. Their ginger brew is fairly strong and not overly sweet like most ginger ale. Their extra ginger brew is even stronger. Both are quite good. Their website has both a store locator and online ordering if you can't find it locally where you are.

[suayres]

Instead of the tea towel to transfer the dough to the Dutch oven, use a large sheet of baking parchment, which you use like a sling. Leave it in the oven, under the dough--not only will it keep your bread from sticking, you can extract the bread from the Dutch oven with it. Also, for working that sticky dough, there's a wonderful tool called a Danish bread whisk, you can find at King Arthur Flour's baking catalog/website at www.kingarthurflour.com/shop/ (item #5568)--I use mine every time I make bread, and wouldn't be without it

[maug46]

I love drinking Reeds extra ginger brew, it's right up there with Blenheim HOT and Cock and Bull as my favorites! I am going to try this recipe, does anybody know if after the dough is made and risen, can I just put it in a bread machine and set it to "bake only" or another alternative to a dutch oven? (I Don't have one) Great instructable!

[MysticHobo1982]

I don't know about a bread machine, I've never used one. You can bake it in a regular loaf pan and it will turn out fine, though the crust will not be as think and crusty.

[maug46]

I will try this. I actually forgot I did have a dutch oven in with the camping stuff but no lid so I used heavy duty aluminum foil for a cover for the 1st 30 minutes then proceeded as directed. IMHO the crust came out was too hard and the bread was a little heavy for my liking, so I am going to try using a stone loaf pan because the flavor was great and I want to try again. Thanks!

[Hrothgar42]

YUM!
But why turn it seam side up? Just curious.
btw- I've posted this comment x2 but it disappears, so my apologies if it shows up more than once!

[MysticHobo1982]

I suppose it doesn't have to be turned seam side up; but, that is the way that I've always done it because that is how the basic recipe that I based this bread on said to do it. It might allow for more even expansion and less cracking of the top crust but I haven't tried it so don't know for sure.

[Hrothgar42]

Fair enough1 Shall have to try both ways and see what happens!

[Hrothgar42]

Looks good!
One question, why rotate the seam back to the top at the end?
But dang, now I'm hungry!!

[Flintlock]

Very thorough descriptions and instructions!

Can't wait to see the finished product.

[Penolopy Bulnick]

Sounds tasty! Also, love the "bread in progress" sign.