BREAD ESSENTIALS: ARTISAN BEER BREAD

Bread Essentials: Artisan Beer Bread image

Made a loaf of this yesterday and it was gone by the end of dinner. So, I am baking two more this morning. This is a no-knead bread that you throw together and bake in a jiffy. And, if you are new to baking, this is an ideal recipe to start with. Trust me, it does not taste like beer; it just has really deep rich flavor. It is by nature a dense bread, so it stands up well to sandwich building, and things like gooey jams, or sopping up some yummy gravy. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Number Of Ingredients 13

Ingredients

PLAN/PURCHASE
DRY INGREDIENTS
3 cup(s) flour, all-purpose variety
1 tablespoon(s) white sugar, granulated variety
2 teaspoon(s) instant or rapid rise yeast
1 1/2 teaspoon(s) salt, kosher variety, fine grind
WET INGREDIENTS
1 cup(s) beer, light variety
1/2 cup(s) filtered water
1 tablespoon(s) olive oil, extra virgin variety
OPTIONAL ITEMS
1 tablespoon(s) rice vinegar, unflavored
1 teaspoon(s) nutritional yeast

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.