No Knead Beer Bread

Name: No Knead Beer Bread
Cook time: 35 min
Yield: 1 loaf
Cuisine: United Kingdom
Ingredients: 1\u2009½ teaspoons active dry yeast; 4\u2009½ cups all-purpose flour, divided; ½ cup warm water (100 degrees F or 38 degrees C); 1 (12 fluid ounce) can or bottle beer; 1\u2009½ teaspoons fine salt; all-purpose flour for dusting; 1 tablespoon cornmeal

This really is an easy, fun, and fast recipe, and you’ll be amazed at how great the results are, even for the most inexperienced bread maker.

INGRIDIENT

1 ½ teaspoons active dry yeast

4 ½ cups all-purpose flour, divided

½ cup warm water (100 degrees F or 38 degrees C)

1 (12 fluid ounce) can or bottle beer

1 ½ teaspoons fine salt

all-purpose flour for dusting

1 tablespoon cornmeal

DIRECTION

Step: 1

Stir together yeast, 1/2 cup flour and warm water in a large bowl. Cover and let sit in a warm spot for about 30 minutes.

Step: 2

Stir beer, remaining flour and salt into the bowl. Mix until all the flour is incorporated and forms a thick sticky dough that pulls away from the sides of the bowl. Cover and let rise in a warm spot for 2 hours, until doubled in size.

Step: 3

Scrape all the dough from the bowl with a rubber spatula, and place on a well-floured surface. Generously flour the top of the dough and form into a loaf shape.

Step: 4

Sprinkle a baking sheet with cornmeal. Transfer loaf to the baking sheet and sprinkle the top with flour. Cover loosely with a towel and let rise for 30-40 minutes.

Step: 5

Preheat the oven to 425 degrees F (220 degrees C).

Step: 6

Place a small loaf pan of warm water on a lower rack to humidify the oven.

Step: 7

Slash a long slit in the top of the loaf with a sharp knife or razor. Place the baking sheet on the rack above the pan of warm water in the oven. Bake for 35 minutes, until the loaf is golden brown.

Step: 8

Transfer to a cooling rack. Let cool completely before slicing and serving.

NUTRITION FACT

Per Serving: 154 calories; protein 4.3g; carbohydrates 30.9g; fat 0.4g; sodium 234.7mg.

The best flavour of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which not always rise as well as white bread.

To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then clear it off the next day.

(Big as a) Cathead Biscuits Author : Susan Gamble

100 Percent Whole Wheat Bread Author : Ed

100% Whole Wheat Peanut Butter and Jelly Bread Author : dalemcginnis

3-Ingredient Lemon Scones Author : purplepiscean

40-Minute Dinner Rolls Author : ShadowBolt

4H Banana Bread Author : Pat Heldenbrand