bread essentials: artisan beer bread
Made a loaf of this yesterday and it was gone by the end of dinner. So, I am baking two more this morning. This is a no-knead bread that you throw together and bake in a jiffy. And, if you are new to baking, this is an ideal recipe to start with. Trust me, it does not taste like beer; it just has really deep rich flavor. It is by nature a dense bread, so it stands up well to sandwich building, and things like gooey jams, or sopping up some yummy gravy. So, you ready… Let’s get into the kitchen.
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serves
Several
prep time
10 Min
cook time
40 Min
method
Bake
Ingredients For bread essentials: artisan beer bread
- PLAN/PURCHASE
- DRY INGREDIENTS
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3 cflour, all-purpose variety
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1 Tbspwhite sugar, granulated variety
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2 tspinstant or rapid rise yeast
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1 1/2 tspsalt, kosher variety, fine grind
- WET INGREDIENTS
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1 cbeer, light variety
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1/2 cfiltered water
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1 Tbspolive oil, extra virgin variety
- OPTIONAL ITEMS
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1 Tbsprice vinegar, unflavored
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1 tspnutritional yeast
How To Make bread essentials: artisan beer bread
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1PREP/PREPARE
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2To 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.
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3The nutritional yeast adds depth to the bread, and the vinegar gives it a bit of a tang.
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4Gather your ingredients (mise en place).
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5Add all the dry ingredients, plus the nutritional yeast, if using, to a large bowl, and whisk to combine.
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6Add all the wet ingredients, plus the vinegar, if using, and mix together with a fork.
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7It will be shaggy and sticky.
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8Cover with some cling wrap, or a tea towel and stick in a non-drafty corner of the kitchen until doubled in size.
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9I 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.
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10Scrape 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.
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11You are not kneading the dough just... just flouring and folding.
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12Move the dough onto a large piece of parchment paper, and shape into a round loaf.
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13Place 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.
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14Carefully remove the hot pot, then pick up the dough by the edges of the parchment paper, and lower into the pot.
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15Add the lid, and then place into the preheated oven for 30 minutes.
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16Then, remove the lid and bake for an additional 10 minutes, or until the crust is golden brown.
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17Allow the bread to rest for about 20 minutes before cutting into it.
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18PLATE/PRESENT
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19Use for sandwiches, serve with your next meal, or just cut off a piece and slather with some sweet butter. Enjoy.
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20Keep the faith, and keep cooking.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Bread Essentials: Artisan Beer Bread:
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