Tuesday, March 22, 2011
This recipe is straight up from the recipe at Closet Cooking. He uses a combination of All Purpose and Wheat flour to make this bread to make it a bit healthier for you! We can all use that!
2 1/2 tsp. Active Dry Yeast
12 oz. Beer (warmed up to luke warm) The darker the beer the darker and more beer flavor your bread.
1 Tbs. Sugar
2 Tbs. Butter, Melted
2 Cups All Purpose Flour
1 1/2 Cups Whole Wheat Flour
2 Tsp. Salt
In a small bowl add the warmed beer, sugar, butter and active dry yeast.
Let it sit for about 10 minutes to let the yeast dissolve. It will then look like this:
While you are waiting for the yeast to dissolve mix together the AP flour, Wheat Flour, and salt.
I put it straight into my Kitchen Aid Mixer bowl so my mixer could do the work. Once the yeast is dissolved, add it into the dry ingredients and turn your mixer on low, with the hook attachment, to blend the ingredients. Once they start to blend, turn the mixer up to medium until a dough is formed. Then turn it to medium-high to let the mixer knead your bread (5-7 minutes). I ended up adding about 3 Tbs. more of flour near the end because it became a little sticky.
Place your dough into a greased bowl and cover to let rise. I live in Wisconsin and spring isn't here yet so my house is pretty darn cold. Have you seen gas prices? It's expensive to heat a house here! My suggestion for that is to boil a saucepan of water. As soon as it starts to bowl, throw it into the oven. It will make a great environment for those yeast to do their work! Yes, my oven is dirty. Then throw your covered bowl into the oven with that hot water. You will want the dough to double in size. It took about 1.5 hours for mine. It can take anywhere from 1-2 hours though.
Once the dough has doubled in size, take it out of the oven. Throw your saucepan of water back onto the burner to start boiling again to make that great environment again. We need to let this dough rise one more time!
Dump the dough onto a flour surface and punch it. Then knead it for about 1-2 minutes.
Place your dough into parchment paper or a silpat on a baking sheet and shape into the form you'd like it to be in the end. Tuck the sides under after you've achieved the shape you'd like. That will stretch the top out a bit.
Cover it loosely and place back into the oven with your boiling saucepan of water. Let it rise until it has doubled in size again. This took about 1.5 hours again for me. Take your bread and saucepan out of the oven and turn it on to preheat at 450 degrees. While waiting for your oven to preheat, slice 3 slits down the top of your loaf.
Once your oven reaches 450 degrees, put your loaf in for about 20-25 minutes until your loaf is a nice golden brown. Let rest at least 15 minutes before cutting into. It will be hard to wait!
This bread was so light and delicious!