Bountiful Beer Bread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/4 oz. pkg. Red Star Active Dry Yeast
1/2 c. warm water
12 oz. bottle of beer or can - Darker the beer richer the taste.
1/4 c. sugar (Take out one tsp. to raise the yeast.)
1 tsp. Penzeys Pacific fine sea salt
6 c. Pillsbury bread flour, divided
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Directions: |
Directions:In a 1 c. Tupperware measuring pitcher or other easy to see liquid measuring cup 1/2 cup warm water (110º-115º on an instant read thermometer or just make sure it doesn't feel hot because that will kill the yeast and it will never rise.), 1 teaspoon sugar and stir in the package of dry yeast. Cover with a towel and let rise ten minutes. If it doesn't rise try another package of yeast!
In a large mixing bowl pour in yeast mixture add the beer, the rest of the sugar, salt and 3 cups of bread flour. Stir by hand or use a mixer. Add 1/2 cup of a flour at a time until it's stiff.
I just knead the dough in the bowl turning over, under and folding over it's self. for 8 to 10 minutes adding a little bit of flour at a time until it stops being sticky. Remove bread ball. Wash bowl. Rub with oil. Return bread to bowl, turn over so the top has an oiled top. Cover with plastic wrap and I put an afghan- Mrs. Florence Zaino taught me that a long time ago- R.I.P.-on top to keep the heat in but you can just put a towel over it until it doubles (45 minutes) Preheat the oven now to 350
Punch it down in the center dividing in half. Put each half in a greased loaf pan or side by side in the Deep Copper Craft pan - cover and let double again - 30 minutes or so. When doubled bake for 30 minutes or until golden brown. |
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Number Of
Servings: |
Number Of
Servings:15 |
Preparation
Time: |
Preparation
Time:3 hours |
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