12 oz strong beer (ale or stout preferably), at room temperature
1/4 cup plus 2 tablespoons milk or buttermilk, at room temperature*
In a mixer or large bowl, combine the dry ingredients.
Add beer and milk and mix by hand or on low speed until the dough comes together. Add additional milk or flour as needed and knead until the down is smooth and elastic.
Transfer dough to a large oiled bowl and cover with a towel. Let rise in a warm spot until doubled in volume, about 1 1/2 hours.
Grease two loaf pans with cooking spray.
Punch down dough and shape into loaves.
Place each loaf in a greased pan and cover with a towel. Let rise in a warm spot until doubled in volume, about 1 1/2 hours. Preheat oven to 350 degrees.
Bake the loaves until the crust is golden brown and the bottom sounds hollow when tapped, about 35-45 minutes. Remove loaf from pan immediately and let cool completely on a cooling rack before slicing.
** If you don’t have bread flour, substitute all-purpose flour by adding 1 tablespoon of vital wheat gluten for each cup of all-purpose flour used. ** I’ve made this using both buttermilk and a milk/vinegar buttermilk substitute and both have come out delicious.