Flat Beer Bread
By Recipe courtesy of Scraps
Images
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.
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
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.
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.