Beer Bread (by Bread Machine or Conventional Bread Method) Recipe
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A nice crust and firm grain allow flawless slicing - providing you allow bread to cool an hour after baking before you slice it!
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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.....
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....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.
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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.
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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.
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Place loaf in pan and score top diagonally 3-4 times with sharp knife. Cover and allow to rise 30-40 minutes.
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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.
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Hard to resist fresh baked beer bread! Scored lines on top are visible in this baked loaf.
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Beer Bread Boboli
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Bobby Lovera's Smoked Gouda Boboli made from Salad Foodie's Beer Bread.
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