Bread Essentials Artisan Beer Bread Recipes

BEER BREAD

Steps:

• Grease a 9 x 5 loaf pan with shortening. Preheat oven to 350ºF.
• Stir flour and sugar together. Pour in beer and stir until foaming subsides and flour is incorporated. Spoon into prepared pan and bake for 50-60 minutes until a toothpick comes out clean or an instant-read thermometer reads about 190ºF.
• Immediately remove from pan and set on a wire rack on top of a rimmed baking sheet. Pour melted butter over the top and brush sides.
• Let bread cool for 15 minutes or so, then serve warm. Once the bread is completely cooled, it can be sliced to use for sandwiches, toasted, or served plain.

BREAD ESSENTIALS: ARTISAN BEER BREAD

Steps:

• PREP/PREPARE
• To make this recipe, you will need an ovenproof pot, about 10 inches (25cm) in diameter, with a tight-fitting lid. If you have a Dutch oven, that would be ideal.
• The nutritional yeast adds depth to the bread, and the vinegar gives it a bit of a tang.
• Gather your ingredients (mise en place).
• Add all the dry ingredients, plus the nutritional yeast, if using, to a large bowl, and whisk to combine.
• Add all the wet ingredients, plus the vinegar, if using, and mix together with a fork.
• It will be shaggy and sticky.
• Cover with some cling wrap, or a tea towel and stick in a non-drafty corner of the kitchen until doubled in size.
• I turned on one of my ovens for about 30 seconds (to take the chill off) and stuck in the dough. It took a bit over two hours to double.
• Scrape the dough onto a lightly floured surface, sprinkle on a tad of flour, and use a bench scraper, or spatula to fold it in half. Turn the dough ninety degrees, flatten out a bit, then flour and fold. Do this two more times.
• You are not kneading the dough just... just flouring and folding.
• Move the dough onto a large piece of parchment paper, and shape into a round loaf.
• Place a rack in the bottom position, put the empty pot into the oven, and preheat to 450f (230c), for 30 minutes. You do not need to include the lid.
• Carefully remove the hot pot, then pick up the dough by the edges of the parchment paper, and lower into the pot.
• Add the lid, and then place into the preheated oven for 30 minutes.
• Then, remove the lid and bake for an additional 10 minutes, or until the crust is golden brown.
• Allow the bread to rest for about 20 minutes before cutting into it.
• PLATE/PRESENT
• Use for sandwiches, serve with your next meal, or just cut off a piece and slather with some sweet butter. Enjoy.
• Keep the faith, and keep cooking.