- Beer Style: Czech Pilsener
- Brewery: Plzeňský Prazdroj
A Brew Made in 1842
There haven’t been too many posts lately, mainly because I am in Prague, Czech Republic, the nation that created the Pilsner. Now this website is dedicated to baking with craft beers. So why bake with a macro brewery?
There is so much innovation happening in the craft brew scene, but there has to be something said about perfecting something for centuries. Brewing one thing over and over again and becoming a master of one is something that I can’t ignore.
The beer is Pilsner Urquell, a bottom fermented lager. The bread: Pilsner Urquell Peach Beer Bread!
My baking tools in Prague are sub par and didn’t produce the results I exactly wanted. Take these measurements with a grain of salt.
I am still getting used to European ovens and had to play around with the temperature (167º C). This bread was soft and moist. Perhaps too moist, at least for my taste. One thing I would change is to glaze the peaches before adding it to the dough (cooking in sugar and letting cool).
As always, if you make this recipe, let me know how it turns out.
Pilsner Urquell Peach Beer Bread details
Pilsner Urquell Peach Beer Bread ingredients
- 3 Cups of Wheat Flour
- 3 Teaspoons of Baking Soda
- 1 Teaspoon of Salt
- 1 Can of Peaches in Syrup
- 12 Fluid Ounces of Pilsner Urquell
- ½ Cup of Sugar
Pilsner Urquell Peach Beer Bread directions
- Preheat the oven to 350 degrees Fahrenheit.
- Add all the dry ingredients into a bowl.
- Slowly pour beer into the dry ingredients. Mix Slowly. Drain all but about ¼ cup of the syrup. Poor syrup and peaches into the dough. Continue mixing.
- Pour dough into loaf pan. Place in oven and bake for 55 minutes.
- Let cool for 30 minutes (or not, I’m not your mother) and enjoy!