Monday, April 16, 2012

The Bread Baking Babes bake with Beer!

I am kitchen host for the Bread Baking Babes this month!

While it is true that Canadians are well represented in the Bread Baking Babes, I thought it would be fun to do a Canadian themed bread with the most Canadian of ingredients - Beer! (Extra points for using Canadian beer.)

This bread is savoury and hails from one of the most beautiful parts of Canada, B.C.

This bread is so very super-delicious - I ate half of it just toasted with salted butter. You can really taste the beer, and the toasted cheese on top is delicious! The dough is smooth and easy to work with - definitely worth keeping in permanent rotation in your kitchen. 

I think there is plenty of room to play with your sausage and cheese and beer choices - I used 2 cups cooked crumbled Oktoberfest sausages, and a mix of Monterey Jack and Cheddar cheeses (1 cup in the dough and one cup on the tops) and a local lager. How are you going to dress up your beer bread?

If you would like to bake along with us this month and earn a Bread Baking Buddy badge - whip up your beer bread and post on or by April 29th (let us know how you liked it, and how the process went for you!)  and send me an email  at livinginthekitchenwithpuppies AT hotmail DOT com - with a medium-sized jpg photo (about 300x400) and a permalink to your post.

*Vegetarians and teetotalers - feel free to adapt the recipe to your needs.

Granville Island Beer Bread :
recipe courtesy of Chuck from CookingBread.com and TheKneadForBread.com
   
Ingredients

Night before:

    1¼ cups bread flour
    ¾ cup tepid water
    ¼ teaspoon instant yeast

Day of:

    1 - 12 oz bottle beer (room temperature)
    ¼ cup olive oil
    3 tablespoons dried onion flakes
    4 teaspoon instant yeast
    1½ tsp salt
    ½ teaspoon ground pepper
    ¼ cup sugar
    4 - 4½ cups bread flour
    1½ cups farmers sausage
    2 - 3 cups grated Monterey Jack cheese

Method

The night before combine 1¼ cup of bread flour, ¾ cup tepid water and ¼ teaspoon instant yeast, cover with plastic wrap and set aside till next day.

The next morning pour the night before mixture into a large bowl. Add in the room temp. bottle of beer, olive oil, dried onion flakes, 1 cup of bread flour, instant yeast, salt, pepper and sugar, with a wooden spoon mix all these ingredients together till well blended.
Mix in another 1½ cups of flour. Sprinkle some more flour onto a flat surface. Pour out the wet dough onto the floured surface, place a little more flour on top. Start to knead the dough and continue to add a little flour till the dough becomes smooth (a little on the tacky side). Knead the dough for about 8 minutes, then place into a lightly oiled bowl, turn the dough over so all the sides are lightly coated. Cover with plastic and let rise for1 hour or till it has doubled in size.

Sprinkle a little flour onto a flat surface and pour out the dough. Add the farmers sausage or any other cooked sausage you like. Add 1 cup of cheese and knead till all incorporated. Cover dough with plastic wrap and allow to rest for another 15 minutes. Afterwards cut dough in half, shape into loaves and place onto a cornmeal parchment lined cookie sheet. Cover with plastic wrap and allow to rest for 1 hour. Using a sharp knife score the dough about a inch deep. Sprinkle the rest of the grated cheese on top of the loaves. Bake in a preheated 350F oven for 30-35 minutes or till a thermometer places into middle of loaf reads 180F-190F. Remove from oven and allow to cool on a wire rack.

The Bread Baking Babes

This bread has been YeastSpotted!

BYOB Badge