Wednesday, September 08, 2010

No Knead Bread with Beer

I've made the original no knead bread many times and I love it. This time I used beer in place of the water and the results were tasty. This bread is great for many reasons, but I love the crisp crust you get on the outside and the tender bites on the inside.

No Knead Beer Bread
3 cups white flour
3/4 teaspoon yeast
1 1/4 teaspoon salt
1 1/2 cups beer

Place the flour,yeast, and salt in a medium sized bowl and stir. Add the beer to the bowl and stir until flour is incorporated. The dough will look kind of rough but that is okay. Coat the inside of a large bowl with oil. Take the dough, form into a ball, coat with more oil and place in oiled bowl. Cover with plastic wrap and let rise overnight in the refrigerator.
The next day take a piece of parchment paper and add a little flour to it. Turn the dough out onto it. Fold over a few times and then let sit for an hour. 20 minutes before baking turn oven on 450 degrees and place a dutch oven inside to heat up. Once heated, cut the dough with a knife or kitchen shears across the top, and place bread (parchement paper and all) into the dutch oven. Cover with the lid for the first 30 minutes, uncover and bake another 15 minutes or so (bread should be 210 degrees in the middle).

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