No Knead Bread Beer Bbq Books And Baking Recipes

NO KNEAD BEER BREAD

Steps:

• 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.
• 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.
• 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.
• 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.
• Preheat the oven to 425 degrees F (220 degrees C).
• Place a small loaf pan of warm water on a lower rack to humidify the oven.
• 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.
• Transfer to a cooling rack. Let cool completely before slicing and serving.

2 INGREDIENT NO KNEAD BEER BREAD

Steps:

• Heat oven to 375°F You'll need a 9 x 5 x 3-in. loaf pan, lightly greased.
• Put flour in a medium bowl. Add beer and stir with a rubber spatula just until flour is moistened completely. Scrape into prepared pan.
• Bake 50 to 55 minutes until top is lightly browned, the sides pull away from the pan and pick inserted near center comes out clean.
• Cool in pan on a wire rack 5 minutes, then turn out on rack to cool. Cut in 1/2-in. slices to serve. Makes great toast.
• Cheddar-Scallion Variation Mix flour with 1 cup shredded sharp Cheddar, 1/2 cup thinly sliced scallions and 11/2 tsp poultry seasoning.