A nice crust and firm grain allow flawless slicing - providing you allow bread to cool an hour after baking before you slice it!
After last rising in bread machine dough will be very light and airy. Turn dough out of pan and remove kneading blade; then using as little extra flour as possible.....
....knead dough firmly 3 to 4 minutes pushing out as many air bubbles as possible, until it is smooth and "deflated". Cover with a towel and let it rest 5 minutes.
Roll or pat dough out into a rectangle 7" x 11", pushing out any air bubbles. Grease loaf pan and sprinkle a little cornmeal in bottom.
Roll dough up tightly from one long side of rectangle, sealing seam underneath and tuck ends under sealing well and shaping dough to size of pan.
Place loaf in pan and score top diagonally 3-4 times with sharp knife. Cover and allow to rise 30-40 minutes.
After final rise dough is almost double in size. Bake at 375 degrees for 25-35 minutes. Remove from pan and cool on wire rack 1 hour.
This recipe for Beer Bread has a fine grain, firm crust, light volume, nice moist quality plus a slight taste similar to sourdough. I use the bread machine as a convenience - to make the dough and proof it. Then I interrupt the cycle just prior to the baking function so I can shape to a regular loaf pan, give it an extra and final rise, and bake in the oven. That way I have a nicely shaped loaf without the gaping hole in bottom from the kneading blade. Yield: 1 pound 6 ounce loaf.
- 1/3 cup warm water
- 3/4 cup (6 ounces) flat beer, room temperature
- 1 1/2 tablespoons cooking oil
- 3 cups bread flour
- 1 1/2 teaspoons Vital wheat gluten (optional)
- 1 teaspoon dough enhancer (optional)
- 2 tablespoons sugar
- 3/4 teaspoon salt
- 1 package dry yeast (a scant 2 teaspoons)
- FOR BREAD MACHINE:
- Add ingredients to machine in order listed by manufacturer's instructions. Set control to 1 1/2 pound loaf setting, and light crust. Press start. Allow the bread to cycle completely through to end of baking and cooling, or interrupt cycle just before machine goes into baking mode. Follow photo tutorial to finish baking in a loaf pan.
- FOR CONVENTIONAL YEAST BREAD METHOD:
- In large mixer bowl combine 1 cup of the flour, gluten (optional), dough enhancer (optional), sugar, salt and yeast; mix well.
- Add the water, beer and cooking oil to flour mixture and beat well 3 minutes at medium speed of mixer.
- By hand gradually stir in enough of remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, about 4-5 minutes.
- Place in a greased bowl, turning to grease top. Cover, let rise in warm place until light and doubled in size, about 1 hour.
- Punch dough down. On lightly floured surface, pat or roll dough to a 7 x 11 inch rectangle. Roll up from longer side tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Grease a medium loaf pan (8 Â½" x 4 Â½") and sprinkle the bottom lightly with cornmeal. Place the loaf seam-side down into pan.
- With a very sharp knife make 3 or 4 diagonal slashes across top.
- Cover, let rise in warm place until nearly doubled in size, 30-40 minutes.
- Bake at 375 degrees for 25-35 minutes* or until golden brown. Remove from pan and cool.
- * NOTE: Darker pans require less baking time so begin to check doneness at 25 minutes.
|Amount Per Serving||%DV|
|Serving Size 45g|
|Recipe makes 16 servings|
|Calories from Fat 15||13%|
|Total Fat 1.73g||2%|
|Saturated Fat 0.16g||1%|
|Trans Fat 0.03g|
|Total Carbs 20.81g||6%|
|Dietary Fiber 0.7g||2%|