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Cooking with Lager: Cast-Iron Beer Bread

It’s like they belong together: one of the most food-friendly styles on the planet—Vienna lager—and the food whose ancient origins are comingled with beer’s own at the very roots of civilization.

Christopher Cina Sep 11, 2022 - 3 min read

Cooking with Lager: Cast-Iron Beer Bread Primary Image

Photo: Christopher Cina

Cast-Iron Beer Bread

Makes: 1 loaf

  • 3 cup (710 ml) bread flour
  • 2 tsp salt
  • ½ tsp sugar
  • ½ tsp active dry yeast
  • 4 fl oz (118 ml) Vienna lager, room temperature
  • ¾ cup (177 ml) plus 2 Tbs warm water
  • 2 Tbs butter, melted
  • 1 Tbs large-flake salt or kosher salt

In a large mixing bowl, combine the bread flour, salt, sugar, and yeast. Mix well. Add the lager and water and mix just until the dough comes together, no more. Cover with plastic wrap, poke several holes in the wrap, and cover that with a damp towel. Place in a cool, dry place for 12 hours.

Remove the dough from the bowl and form into a ball. Place the dough on a piece of parchment and place that into a bowl. Cover with a damp towel and place in a warm place to allow the dough to double in size.

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