Crusty Beer Bread Hand Kneaded Youtube Instructions. in a large mixing bowl, stir together the flour, yeast, and salt. then add the beer and olive oil, and stir until a stiff, shaggy dough develops about 30 seconds. tip the dough onto a non floured surface, and knead, by hand, until the dough becomes smooth and elastic about 10 minutes. This is my own recipe. the bread has a crackling crisp crust and a deep, fermented taste and aroma. ingredients and measurements are listed below please wa.
Delicious Crusty Beer Bread When S My Vacation Preheat oven to 375°f. grease an 8″x4″ loaf pan. in a medium bowl whisk self rising flour and sugar until well combined. add beer, melted butter, and salt. stir to combine. pour the batter in the prepared loaf pan. bake for 50 60 minutes or until a toothpick comes out clean. cool before slicing. Pour 1 cup of boiling water into the cast iron frying pan. be sure to wear good oven mitts to prevent steam burns. bake the bread for 15 minutes at 450°f, reduce the oven temperature to 400°f, and bake for another 25 to 30 minutes, until the loaf is crusty and a deep mahogany brown. After 30 minutes, carefully remove the dutch oven lid and continue baking another 30 minutes longer. if you are unsure the bread is baked through, use an instant read thermometer to look for 210°f in the center of the boule. use the parchment overhang to carefully remove the bread from the dutch oven. Give a quick whisk. using your kitchen aid mixer, add the dough hook attachment. pour the yeast into the bowl and start adding the flour, allowing the dough to just combine before adding the next addition. once you have added all of the 2 ½ cups, add in your next cup of flour ¼ cup at a time.
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