I don't think it matters if it's flat or not. Most recipes call for flat beer but I've had it with non flat beer and it was good.

My advice would be to find a recipe for bread machine white bread and add some beer. Or follow a beer bread machine recipe, but omit the other ingredients or substitute so you end up with white bread.

I've never made this recipe, but I've never had a "flop" with any recipes from the book, so I felt somewhat safe sharing it. -Grainlady

MILWAUKEE BEER BREAD

(source: Bread Machines for Dummies - by Glenna Vance and Tom Lacalamita)

1-1/2 pound loaf with changes for 2-pound in (----)

1/3 c. water (1/2 c.)
2/3 c. beer (3/4 c.)
2 T. oil or butter (3 T.)
1-1/2 t. salt (2 t.)
2 T. sugar (3 T.)
3 c. bread flour (4 c.)
2-1/4 t. active dry yeast (1 T.)

1. Be sure that all the ingredients are at room temperature before you place them in your bread pan in the order listed.

2. Select the Normal or Basic setting and a light to medium crust color and press START.

3. Open the lid after the machine has kneaded the dough for about 5 minutes. The dough should be formed into a very soft, sticky ball. If the dough is sticking to the sides or the bottom of the pan, you need to add a bit more bread flour. If the dough is crumbly and not in a ball, or if the ball appears firm, add more water. Your machine still has kneading time and will work the water into your bread dough. Keep checking your dough until you're satisfied that a soft, sticky ball has formed.

4. After the machine has completed the baking cycle, remove the pan from the machine and the bread from the pan to cool on a wire rack. If you cut the bread before it's cooled for about an hour. it will look doughy. The bread has to cool completely to allow the structure to set.

Per serving: Calories 130; Protein 4g; Carbohydrates 25g; Dietary fiber less than 1g; Total fat 1 g; Saturated fat 0g; Cholesterol 0mg; Sodium 290mg.

Thanks for the recipe grainlady. Also thanks for the info on the Dummies book. Will look for a copy.

Thanks for the info on just replacing liquid with beer ms_minnamouse. Think I might try a wheat/rye bread and use stout for the liquid. Not a big fan of the wheat bread but do like rye and pump.

DL

You may like this recipe from Bread Machines for Dummies if you like rye. -Grainlady

BEER RYE BREAD

1-1/2 pound loaf with changes for 2# in (----)

1/3 c. water (1/2 c.)
2/3 c. dark beer (3/4 c.)
1 T. oil (4 t.)
1 T. molasses (4 t.)
1 t. salt (1-1/2 t.)
2 t. sugar (1 T.)
1 T. crushed caraway seeds (4 t.)
1 T. vital wheat gluten (4 t.)
2/3 c. rye flour (1 c.)
2-1/3 c. bread flour (3 c.)
1 T. FAST-ACTING yeast (4 t.)

1. Place all the ingredients in your bread pan in the order listed.

2. Select the FAST cycle.

3. Open the lid after the machine has kneaded the dough for about 5 minutes. The dough should be formed into a soft, sticky ball. If the dough is sticking to the sides or bottom of the pan, you need to add a bit more bread flour. If the dough is crumbly -- not in a ball or if the ball appears firm -- add more water. Your machine still has kneading time and will work the water into your bread dough. Check on your dough until you are satisfied that a soft, sticky ball has formed.

4. After the machine has completed the baking cycle, remove the pan from the machine and transfer the bread from the pan to a wire rack to cool. If you cut the bread before it has cooled for about an hour, it will look doughy. It must cool completely to allow the structure of the bread to set.

Per serving: Calories 130; Protein 5g; Carbohydrates 24g; Dietary fiber 2g; Total Fat 1.5g; Saturated fat 0g; Cholesterol 0mg; Sodium 200 mg.

I've made this one and I actually like it, although I detest beer. I use the dough cycle and bake it in the oven, although I don't see why you couldn't just bake it in the machine just as successfully. I did find that my loaves baked in less than an hour, about 45 minutes and that my shredded cheese suited my taste better than the crumbled stuff the recipe calls for, although the recipe says don't grate it.

Cheddar Beer Bread (bread machine dough cycle)

1 (12 fluid ounce) can or bottle beer
2 tablespoons margarine
2 tablespoons milk
4 cups all-purpose flour
2 teaspoons salt
2 tablespoons sugar
4 teaspoons yeast
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
8 ounces reduced-fat extra-sharp Cheddar cheese
2 tablespoons margarine, melted

DIRECTIONS:

1. Grease two (9x5 inch) loaf pans.
2. In a medium saucepan over medium heat, warm beer slightly. Stir in milk and 2 tablespoons margarine to melt. Pour contents into bread machine pan. Pour in flour. Make a well in the center of the flour, and sprinkle salt onto one side of the mound that forms. Into the well, pour the sugar and yeast. Sprinkle with pepper, onion, garlic, and herbs. Begin the dough cycle.
3. Meanwhile, slice the cheese into pea-size crumbles. Avoid using shredded cheese, as it may clump. Once the dough forms into a sticky ball, gradually add the cheese crumbles.
4. As the cycle continues and the cheese fully incorporates into the dough, the ball should still be somewhat soft and sticky. If it is too dry, add a bit of milk.
5. When the cycle has completed, punch down the dough, and divide it in half. Place each half into a greased loaf pan, and allow the dough to rise, about 45 to 60 minutes.
6. Preheat the oven to 350 degrees F (175 degrees C).
7. When the dough has risen, bake for 1 hour, or until the loaves are golden brown and make a hollow sound when thumped. Immediately turn out onto a cooling rack, and brush with melted margarine. Cool completely before cutting.