Tuesday, September 6, 2011

No Knead Beer Bread


3 cups all-purpose flour, plus more for your work surface
¼ teaspoon rapid-rise yeast
1 ½ teaspoons salt
1 cup room temperature water
¼ cup beer 

Combine dry ingredients in a large bowl, (make sure it is big enough to allow the dough to rise.) Fold in the water and beer, using a spatula to mix the dough and scrape up the flour from the walls of the bowl. You’ll eventually have a sticky, gooey dough. Cover the bowl with plastic wrap and let it rise for 18 hours.

Dump dough onto a lightly floured workspace and knead to form a ball. Lightly spray dough with cooking spray and set aside in a clean bowl for a second rise of 2 hours. Preheat oven to 500°. Place a large Dutch oven with lid into the oven during the preheat stage. Once the dough is ready, carefully remove the Dutch oven and drop the dough inside. Lightly dust the top of the dough with flour. Bake covered for 30 minutes. Remove the lid and bake until the crust is golden brown, 15 to 20 minutes. Remove the loaf from the Dutch oven dish and let it cool on a rack before slicing.

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