Flat Beer Bread Recipe | Sur La Table

By Recipe courtesy of Scraps
Images
Flat Beer Bread Recipe | Sur La Table
Serves
Ingredients
  • ½ cup warm water
  • 1½ teaspoons active dry yeast
  • 4½ cups all-purpose flour, plus more for dusting
  • 1 (12 fluid ounce) flat beer
  • 2 teaspoons fine sea salt
  • 2 tablespoons extra virgin olive oil


Procedure
In a small bowl, stir together the water and yeast. Let sit for about 5 minutes.

In the the bowl of your KitchenAid® Artisan Series stand mixer bowl fitted with dough hook, add the yeast mixture, flour, beer, salt and olive oil. Mix on Speed 3 until a thick, smooth dough forms that pulls away from the side of the bowl, about 5 minutes.

Coat dough with olive oil. Cover loosely with a thin towel. Let rise at room temperature for 2 hours. For the best flavor, refrigerate overnight (at least 8 hours) and up to 24 hours.

When you’re ready to bake, sprinkle a piece of parchment paper with flour. If dough was in the fridge, take it out and let it come to room temperature. Form the dough into a smooth circular loaf shape on the parchment. Sprinkle with more flour and cover with a thin towel. Let come to room temperature for about 1 hour.

Put a large Dutch oven with a lid in the oven. Heat oven to 475°F.

Put bread in pot, cover with lid and bake for 30 minutes. Remove lid and bake for another 15-20 minutes until top is golden brown. Lift bread out of pot. Let cool for about 30 minutes before slicing.

Notes:
A lager-style beer was used to test this recipe, but feel free to experiment with other beers. This recipe also works with fresh beer.

Flat Beer Bread Recipe | Sur La Table

By Recipe courtesy of Scraps
Serves
Ingredients
  • ½ cup warm water
  • 1½ teaspoons active dry yeast
  • 4½ cups all-purpose flour, plus more for dusting
  • 1 (12 fluid ounce) flat beer
  • 2 teaspoons fine sea salt
  • 2 tablespoons extra virgin olive oil


Procedure
In a small bowl, stir together the water and yeast. Let sit for about 5 minutes.

In the the bowl of your KitchenAid® Artisan Series stand mixer bowl fitted with dough hook, add the yeast mixture, flour, beer, salt and olive oil. Mix on Speed 3 until a thick, smooth dough forms that pulls away from the side of the bowl, about 5 minutes.

Coat dough with olive oil. Cover loosely with a thin towel. Let rise at room temperature for 2 hours. For the best flavor, refrigerate overnight (at least 8 hours) and up to 24 hours.

When you’re ready to bake, sprinkle a piece of parchment paper with flour. If dough was in the fridge, take it out and let it come to room temperature. Form the dough into a smooth circular loaf shape on the parchment. Sprinkle with more flour and cover with a thin towel. Let come to room temperature for about 1 hour.

Put a large Dutch oven with a lid in the oven. Heat oven to 475°F.

Put bread in pot, cover with lid and bake for 30 minutes. Remove lid and bake for another 15-20 minutes until top is golden brown. Lift bread out of pot. Let cool for about 30 minutes before slicing.

Notes:
A lager-style beer was used to test this recipe, but feel free to experiment with other beers. This recipe also works with fresh beer.