RECIPE: Beer Bread
I love bread. Sometimes, on my way home from work, I’ll pick up a warm loaf of French bread from Safeway and my roommate and I will have what we call a “carb party”, which is really just eating large amounts of bread with omgdelicious fresh butter from Udder Delights (run by Superstition Farm).
I also love beer. Yes, I still love wine and fruity cocktails, but, deep down, I’m a beer girl. I’m totally judgy of girl who refuse to drink beer. I’m judgy of other stuff too, but that’s different story. Blue Moon’s Summer Honey Wheat was my beer of the summer. I don’t normally like Blue Moon in a bottle, as it tastes different than how it tastes on draft. The summer ale, however, is really good.
So what do you get when you mix bread and beer? Deliciousness! A few years ago I was looking for bread recipes, because I suddenly decided I wanted to make bread. My friend Kyanne excitedly told me about a no-knead bread recipe that was posted in the New York Times that was currently all the rage. She adapted the recipe a bit, and sent it on over to me.
I was really excited to make the bread, especially since I was supposed to bake in my pretty red enameled cast iron pot, which I don’t use that often (at least not since I burned the living hell out of my hand when the potholder slipped, leaving me holding the pot that just came out of the oven…I don’t recommend this). One of the things to remember when making this bread is that you have to plan ahead. The bread needs 12-18 hours to rise, so I set it out overnight. Then I forgot about it in the morning. Ooops.
So about 22 and half hours later, I have two amazing looking loaves of bread. Because maybe eating two loaves of bread isn’t the healthiest thing to do, I offered up the extra loaf on facebook and ended up giving it to one of my co-workers.
Rating: 5 of out 5 cold beers to enjoy with this beer bread. If you follow the recipe, it should be absolutely perfect every time.
- Dry Ingredients
- 6 cup flour
- tsp dry quickrise yeast
- 1 tsp table salt
- Flour for dusting
- Liquid Ingredients
- 1 ½ cup + 4 tbsp water (14 oz)
- 2 tbsp vinegar
- cup mild-flavored lager beer (6 oz)
- Whisk together dry ingredients in large glass or plastic bowl.
- Mix in liquid ingredients with wooden spoon or plastic spatula until “shaggy”.
- Cover with plastic wrap and let rest 12-18 hrs.
- Transfer dough to dusted countertop and divide in half. Return one half to bowl. Cover.
- Quickly shape second half into a ball. Place ball on wax paper in pie dish or frying pan. Let rise for 2 hours.
- At least one half hour before baking, place pot on lowest rack of oven and preheat to 450 degrees.
- Turn oven down to 425 and remove pot from oven.
- Turn dough ball into pot. Slit with large “X” across the top. Replace lid and return to oven.
- Bake at 425 degrees for 30 minutes. Remove lid and bake for another 15-30 minutes or until loaf is brown.
- Turn out onto cooling rack and let cool for at least 2 hours.