Tag: Alcohol in bread

While most of the alcohol produced during fermentation evaporates, some baked breads can contain a surprising amount, with some commercial white breads recorded at nearly 2% alcohol by volume. This trace amount is a natural byproduct, raising the question: how much percent of alcohol is in bread, really?

According to the USDA, even after a dish has been cooked for up to two and a half hours, it can still retain around 5% of its initial alcohol content. This startling fact raises the question for many home bakers: does alcohol get baked out of bread, or does a small amount remain in your fresh loaf?