Beer Bread

Ingredients

• 1 pkg.(1/4 oz.) active dry yeast
• 1 t sugar
• 1/4 c warm water
• 1 1/4 c warm beer
• 2 1/4 c bread flour
• 1 1/3 c flour
• 2 t salt
• Cornmeal
• 1 large egg
• 1/2 t salt

Directions

In small bowl, mix yeast, sugar and warm water; let stand 10 minutes, until foamy. In small saucepan, heat beer just until warm.

Meanwhile, in large bowl or in bowl of food processor, combine bread flour, flour and two teaspoons salt; mix well or process two seconds. Beating with a wooden spoon, or with processor running, add yeast mixture and beer. Process 10 seconds or beat until well combined. (Dough will be elastic and sticky). Transfer dough to well-greased bowl, rotating to oil all surfaces of the dough. Cover bowl with damp cloth and let rise in warm place until doubled in bulk, about 60 to 90 minutes.

Punch down dough and turn out onto heavily floured work surface. Knead in enough extra flour to render dough easy to handle and no longer sticky. Divide dough in half and roll each half into a rectangle. Starting at long side, roll each rectangle into a long oblong loaf. Pinch ends together tightly and seam and put loaves in well-oiled double French bread pan that has been sprinkled with cornmeal. Cover loaves with damp cloth and let rise in warm place until almost doubled in bulk, about 45 minutes.

In small bowl, beat together egg and 1/2 teaspoon salt. Make several slashes in the tops of the loaves, and brush tops with egg mixture. Bake at 425 degrees F. until loaves are deeply browned and sound hollow when rapped with knuckles. Cool 10 minutes on wire rack. Remove from pans and wrap tightly in foil. Cool completely and freeze(if desired).

To serve: Place frozen wrapped loaves in pre-heated oven and bake 20 minutes, until soft and heated through. Makes 2 French-style loaves

Submitted 6/13/05.
Source: Detroit Free Press Cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
Beer Bread