SOURDOUGH-LIKE BEER BREAD (FRENCH TYPE)
Helen & Louis Rowell - this makes a great garlic bread
Provided by Christe Harwood
Categories Savory Breads
Time 30m
Number Of Ingredients 8
Steps:
- 1. In large bowl combine 2 c. flour, yeast, sugar and salt. Mix well.
- 2. In saucepan heat to 120-130 degrees the water, beer and oil.
- 3. Add to flour mixture and beat till all lumps are gone. Now add flour.
- 4. Make a soft dough. Knead on floured surface till smooth and elastic, about 5 minutes. Place in greased bowl and cover. Let rise in warm place until light and doubled, about 1 hr. Divide into 2 parts.
- 5. On lightly floured surface, roll or pat dough to a 7 x 11 rectangle. Start with longer side, roll up tightly pressing dough into roll with each turn. Pinch edges and ends to seal. Place seam-side down on greased cookie sheet (jelly roll pan). Let rise to light & double, about 30 minutes. Bake at 375 for 30-35 minutes until golden brown.
SOURDOUGH-LIKE BEER BREAD
Make and share this Sourdough-like Beer Bread recipe from Food.com.
Provided by KimmieOH
Categories Yeast Breads
Time 4h10m
Yield 1 Large Loaf
Number Of Ingredients 7
Steps:
- Place ingredients in bread machine pan in the order suggested by the manufacturer.
- Select White Bread setting, and then press Start.
SOURDOUGH FRENCH BREAD
Since receiving the recipe for the Sourdough Starter, I've made this French bread countless times. In fact, one year I donated 2 dozen loaves for a benefit dinner! These loaves rival any found in stores and can be made with relative ease. - Delila George, Junction City, Oregon
Provided by Taste of Home
Time 35m
Yield 2 loaves (10 slices each).
Number Of Ingredients 10
Steps:
- In a large mixing bowl, dissolve yeast in warm water. Add the Sourdough Starter, oil, sugar, salt and 3 cups flour. Beat until smooth. Stir in enough additional flour to form a soft dough., Turn onto a floured surface; knead gently 20-30 times (dough will be slightly sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, 1 to 1-1/2 hours., Preheat oven to 400°. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 12x8-in. rectangle. Roll up, jelly-roll style, starting with a long side; pinch ends to seal. Place seam side down on 2 greased baking sheets; tuck ends under. Cover and let rise until doubled, about 30 minutes. , With a sharp knife, make 4 shallow diagonal slashes across top of each loaf. In a small saucepan, combine water and cornstarch. Cook and stir over medium heat until thickened. Brush some over loaves. , Bake for 15 minutes. Brush loaves with remaining cornstarch wash. Bake until lightly browned, 5-10 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 116 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
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- To make the soaker: Put the wheat flakes or oats in a heatproof bowl, and pour the boiling water over them, stirring to combine. Allow to cool while you start to prepare the dough.
- If you're measuring your sourdough starter using volume rather than weight, stir it down before measuring. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Combine the starter, beer, flour, and yeast in a large bowl and mix well – by hand or mixer – until all the flour is moistened, and the dough has formed a cohesive, somewhat sticky mass, about 3 minutes on low speed of a stand mixer.
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