Baking Essentials Artisan Beer Bread Recipes

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.