No-knead beer bread
I haven't made this recipe yet. I'm just recording it here for future reference.
3 cups flour
1 cup water
1 teaspoon salt
1/4 teaspoon yeast
1/2 measuring cup with two tablespoons of vinegar and fill the rest with beer
Stir until well mixed and shaggy. Cover with dish towel and let rise for 24 hours. Turn dough out onto a floured surface. Gently knead 10 times, folding over each time. Turn the ends under to form a ball with a smooth top. Place dough on piece of oiled parchment paper and place in a frying pan (helps hold the shape better than a bowl). Spray top of dough with non-stick spray or olive oil. Cover dough with plastic wrap and allow to rise for 2 hours. Cut two slashes in an X into dough. Place cast iron dutch oven into your oven and preheat to 550 degrees. Put parchment paper and dough into dutch oven and cover. Reduce oven heat to 425 degrees and bake for 30 minutes. Remove lid from dutch oven and bake for another 30 minutes until golden brown and yummy looking. Remove from oven & cool on wire rack before slicing.
3 cups flour
1 cup water
1 teaspoon salt
1/4 teaspoon yeast
1/2 measuring cup with two tablespoons of vinegar and fill the rest with beer
Stir until well mixed and shaggy. Cover with dish towel and let rise for 24 hours. Turn dough out onto a floured surface. Gently knead 10 times, folding over each time. Turn the ends under to form a ball with a smooth top. Place dough on piece of oiled parchment paper and place in a frying pan (helps hold the shape better than a bowl). Spray top of dough with non-stick spray or olive oil. Cover dough with plastic wrap and allow to rise for 2 hours. Cut two slashes in an X into dough. Place cast iron dutch oven into your oven and preheat to 550 degrees. Put parchment paper and dough into dutch oven and cover. Reduce oven heat to 425 degrees and bake for 30 minutes. Remove lid from dutch oven and bake for another 30 minutes until golden brown and yummy looking. Remove from oven & cool on wire rack before slicing.