Sourdough Like Beer Bread French Type Recipes

MOCK SOURDOUGH FRENCH BREAD

Steps:

• Heat yogurt to lukewarm (110 degrees F).
• In a large mixing bowl, dissolve yeast in warm water, stir in yogurt, sugar, salt, oil and 2 cups flour, and beat until smooth.
• Stir in enough additional flour to make dough easy to handle.
• Knead until smooth and elastic, about 5 minutes, adding more flour as necessary, to obtain a firm, non-sticky sough.
• Place in oiled bowl, and turn to oil top of dough.
• Cover, and let rise in warm place until doubled in volume.
• Punch down dough, divide into 8 equal parts, knead each one, and flatten into a 4"x6" rectangle.
• Roll up, beginning on one of the long sides, excluding any air bubbles.
• Pinch edge of dough firmly into roll to seal, press each end firmly to seal, and fold ends under.
• Place loaves, seam side down, on greased cookie sheets sprinkled with cornmeal.
• Brush or spray tops with cold water, and cut three diagonal slices across top of each loaf with a sharp knife or razor blade.
• Let rise until doubled, about 30-40 minutes.
• Heat oven to 375 degrees F.
• Brush or spray loaves with cold water, and sprinkle pepper into slashes if desired.
• Bake until loaves sound hollow when rapped on the bottom or when they reach an internal temperature of 190 degrees F on an instant reading thermometer, about 35 minutes, brushing or spraying with cold water every 10 minutes.
• Cool on wire rack before wrapping.
• Recipe can be doubled successfully, and bread freezes very well.
• Thaw to room temperature and heat unwrapped in oven to restore the crisp crust.

SOURDOUGH-LIKE BEER BREAD

Steps:

• Place ingredients in bread machine pan in the order suggested by the manufacturer.
• Select White Bread setting, and then press Start.

SOURDOUGH BEER BREAD (BREAD MACHINE)

Steps:

• Place all the ingredients in the machine following manufacture's directions. Program for basic white bread.
• Set the temperature control to Dark and press Start.
• Suggestion: to flatten beer, pour it into a small saucepan and heat it to a simmer. By the time the beer cools down, it will be flat.

SOURDOUGH-LIKE BEER BREAD (FRENCH TYPE)

Steps:

• 1. In large bowl combine 2 c. flour, yeast, sugar and salt. Mix well.
• 2. In saucepan heat to 120-130 degrees the water, beer and oil.
• 3. Add to flour mixture and beat till all lumps are gone. Now add flour.
• 4. Make a soft dough. Knead on floured surface till smooth and elastic, about 5 minutes. Place in greased bowl and cover. Let rise in warm place until light and doubled, about 1 hr. Divide into 2 parts.
• 5. On lightly floured surface, roll or pat dough to a 7 x 11 rectangle. Start with longer side, roll up tightly pressing dough into roll with each turn. Pinch edges and ends to seal. Place seam-side down on greased cookie sheet (jelly roll pan). Let rise to light & double, about 30 minutes. Bake at 375 for 30-35 minutes until golden brown.