Flat Beer Bread
By Recipe courtesy of Scraps
Flat Beer Bread
By Recipe courtesy of Scraps
Yield/Serves:
1 loaf <br><br> <a href="https://www.surlatable.surf/category/cat950421/">Learn more about Scraps</a> <br><br>
- 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
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.