A loaf baked with ale? It sounds like madness, but it seems that if a potential ingredient is at least technically edible then you can put it in a loaf.
Read top bread boffin Dan Lepard's bread book and you'll see recipes that include ale, cider, wine, whey (or the water that mozzarella is packed in), cucumber pickle juice, lard, pork crackling to name a few (not all the same loaf). Yum, yum.
In this instance, ale is mixed with an equal weight of flour and a little yeast to create a poolish ferment. Left to bubble overnight it's added into the dough mix the next morning. The resulting dough has a wonderful, strong sweet aroma which stays with it throughout the whole process, right through to the final baked loaf.
The loaf had a distinct malty taste, with a nice golden crust and soft, sweet white crumb. Another tasty recipe from Crust.
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