Rustic Beer Bread.....crafted by hand.

Several of you requested the recipe for my Rustic Beer Bread posted last week.  What a tease I am, putting the yummy photo out there without the details!  Well, here it is…..

Rustic Beer Bread

Adapted from Sullivan Bakery, NYC

3 C. flour

1 ½ tsp. salt

¼ tsp. yeast

3 oz. beer

1 T. white vinegar

7 oz. water

The covered Dutch oven is vital to creating the steam needed to produce a thick crisp rustic exterior and an incredible soft interior like the best bakeries.

Mix all ingredients together in a large bowl.  The dough may be craggy and appear somewhat dry.  Set the bowl covered on the counter for 8 hours (min) to 18 hours (max) to activate (1^st rise).  At this point, it will look wet, sticky and giggly.  Next, turn out on a well-floured surface.  Knead 15 times, shaping a round with the rough side up.  Place a large piece of parchment paper in a round skillet so the paper extends above the rim.  You will use the parchment paper to lift and transfer to Dutch oven later.  Spray parchment with Pam.  Place rounded dough rough side up. Cover with saran wrap sprayed with Pam so it doesn’t stick.  Let rise in a warm place for 2 hours (2^nd rise).  30 minutes before 2nd rise is done, place a large cast iron Dutch oven & lid on lower oven rack in a 450-degree oven to preheat.  Meanwhile uncover the dough, slit the top gently and sprinkle flour on top.  Next, 
move hot Dutch oven to stovetop, removing the lid.  Very carefully transfer the parchment paper sling from the skillet to the hot Dutch oven.  Replace cover and put back in oven.  Paper may peak out of the Dutch oven.  Bake 30 minutes covered at 425 degrees, then 20-30 minutes uncovered.  VERY IMPORTANT - Let cool completely, at least 2 hours before cutting.  Enjoy this simple hand crafted loaf of bread!

This weeks quote – heaven resides in our humanity towards each other.