No Knead Bread Beer Bbq Books And Baking Recipes

NO KNEAD BEER BREAD

Steps:

• Put your choice of 12-oz. beer on the counter to start warming up (assuming it was in the refrigerator). When you are ready to make bread, place the beer bottle or can in a measuring cup of hot water to warm it to a yeast-friendly temperature.
• While your beer is warming, stir together flours, yeast, and salt. Pour in your warm beer and 1/4 cup of warm water. Stir together until all flour is incorporated and you've made a lumpy, bumpy ball of dough.
• Cover the bowl with a towel and let rise in a warm spot for two hours, or until about doubled in size.
• After rising, turn your dough out onto a baking sheet lined with a silicone baking mat or parchment paper. Sprinkle enough flour (about 1 tbsp.) over the top of the dough to lightly coat the surface. Shape the dough into a loaf shape. Cover with a towel again and let rise 30-60 minutes more (I usually go for longer). Before this resting period is over, place a pie dish filled with water on the bottom rack of your oven and preheat oven to 425 degrees F.
• After resting, cut a slash in the top of the loaf with a very sharp knife or razor blade. Bake your loaf in the preheated oven for 30-35 minutes until golden brown. Place on wire rack to cool completely before cutting.

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.

JEFF'S NO KNEAD BREAD RECIPE

Steps:

• In a 2 quart Pyrex measuring bowl (or large bowl), combine flour, yeast and salt. Pour vinegar, beer and water over the dry ingredients, then, using a fork, mix thoroughly until a shaggy dough forms. Cover the bowl tightly with plastic wrap, and let sit at room temperature for 18 - 24 hours. The dough should rise to the 7 cup mark on the bowl.
• Scrape the dough onto a lightly floured work surface, and sprinkle with a little extra flour. Using your hands, gently pat the dough into a rectangle approximately 10" wide by 8" high. Sprinkle with flour as needed if the dough is sticking. Gently fold the dough over itself like folding a letter. Turn 90 degrees, gently pat to a rectangle and fold again. Then shape the dough into a ball by pulling edges into middle. Place dough in the center of a large sheet of parchment paper, then lift and lower into a 4-quart cast-iron dutch oven. Cover loosely with plastic wrap, and let rise for 2 hours.
• Set an oven rack to the middle position. Uncover the dough, sprinkle the surface with a little flour, and using a sharp knife, make 3 parallel slits across the top of the dough about 1/2-inch deep. Cover the pot with its lid, and place in the cold oven. Heat the oven to 425°F, and when this temperature has been reached, let cook for 30 minutes. After the 30 minutes have elapsed, carefully remove the lid and continue to bake until the loaf is a deep brown (about 30 minutes longer). Using the parchment overhang, carefully remove the bread from pot, then transfer to a wire rack and let cool completely (about 2 hours).

NO-KNEAD BEER BREAD

Steps:

• Preheat oven to 375 degrees.
• Grease a loaf pan.
• In a large bowl, combine dry ingredients. Add the beer quickly and combine; the batter will be sticky and lumpy.
• Pour batter into loaf pan. Brush the top with butter.
• Bake 35-40 minutes, until bread is golden brown and a toothpick inserted in the center comes out clean. Let cool 10 minutes. Transfer onto a rack to cool completely before slicing.
• Store in an airtight container.

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.

ARTISAN NO-KNEAD BREAD

Steps:

• Mix together the dry ingredients.
• Mix in water until the water is incorporated.
• Cover with plastic and let sit 9-12 hours (see "No Knead Revisited" section below).
• Follow video instruction for folding.
• Cover loosely with plastic and rest for 15 minutes.
• Transfer to well floured towel or proofing basket. Cover with towel and let rise about about 75 minutes (see "No Knead Revisited" section below).
• Bake in covered La Cloche or Dutch oven preheated to 500 degrees for 30 minutes.
• Remove cover; reduce heat to 450 degrees and bake an additional 15 minutes.
• Let cool completely on rack.
• Consume bread, be happy.

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.