Peppery Beer Bread
Source of Recipe
David
List of Ingredients
Peppery Beer Bread
1/4 cup sugar
1-1/2 tsp. salt
2 pkg. active dry yeast
6 to 6-1/2 cups all-purpose flour
Cracked black pepper
12 oz. can nonalcoholic beer
3 Tbs. salad oil
Cornmeal Recipe
About 4-1/2 hours before serving or day ahead:
In large bowl, combine sugar, salt, yeast, 2 cups flour, and 2 teaspoons cracked black pepper.
In 2-quart saucepan over low heat, heat beer, salad oil, and 1/2 cup water until very warm (120F to 130F).
With mixer at low speed, gradually beat liquid mixture into dry ingredients just until blended.
Increase speed to medium; beat 3 minutes, occasionally scraping bowl.
With wooden spoon, stir in about 3-1/2 cups flour to make a soft dough.
Turn dough onto floured surface and knead until smooth and elastic, about 10 minutes, working in remaining flour while kneading.
Shape dough into ball; place in greased large bowl, turning dough over to grease top.
Cover; let rise in warm place (80F to 85F) until doubled, about 1 hour.
Grease two 8-inch round cake pans; sprinkle with cornmeal.
Punch down dough.
Turn dough onto lightly floured surface; cut in half.
Shape 1 piece of dough into ball; place in a pan.
Repeat.
Cover; let rise in warm place until doubled, about 45 minutes.
Heat oven to 375.
Brush tops of loaves lightly with water.
Sprinkle each loaf with 1/2 teaspoon cracked black pepper.
With sharp razor or knife, slash top of each loaf in a crisscross pattern.
Bake 30 to 35 minutes until loaves sound hollow when lightly tapped with fingers.
Remove loaves from pans; cool on wire racks.
Makes 2 round loaves
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