This month, I was assigned Kudos Kitchen By Renee for the Secret Recipe Club! In the Secret Recipe Club, each blogger is assigned a different blog each month. They secretly choose a recipe, prepare it, and post it on a designated day.
I had a lot of fun looking through all of Renee’s recipes, but was immediately drawn to the Rustic Beer Bread. Chad loves all things beer and I thought this would be great for his birthday today. Other recipes that I have bookmarked for a later date include Baklava Crisps, White Chocolate Cinnamon Silk Pie (yum!), Crumpets with Whipped Orange Honey Butter, and her Potato Pumpkin Pierogies from last month’s Secret Recipe Club. In addition to so many amazing recipes, Renee also features some beautiful artwork on her blog.
We all loved this bread. I had a difficult time getting a photo without Evan’s hands sneaking in trying to steal the loaf! I used one of Chad’s favorite beers available in the United States, Tucher Dunkles Hefeweizen. It paired very well with the bread and Chad was able to detect the flavor. Like many rustic style breads, there is some prep time involved. It is mostly hands off for rising and the bread is no knead, so great for those new to bread making.
1 1/2 teaspoons active dry yeast
4 1/2 cups all purpose flour, divided
1/2 cup warm water (100-105 degrees F)
1 1/2 cup (12 fluid ounces) dark beer
1 1/2 teaspoons fine salt
1 tablespoon cornmeal
In a large bowl, combine yeast, 1/2 cup flour, and water. Let sit until frothy, about 30 minutes.
Stir in the beer, salt, and remaining flour until dough comes together. It will be quite sticky. Cover and let rest until doubled, about 2 hours.
Generously flour work surface. Scrape the dough onto the flour and cover top with more flour. Form into a long, oval loaf.
Spread cornmeal on baking sheet or baker’s peel. Add loaf, cover, and let rise until doubled, about 1 hour.
Preheat oven to 425 degrees F. Place baking stone on middle rack if using. On the lowest rack, place a deep pan filled with water.
Gently slash the top of the risen loaf 2-3 times. Slide onto baking stone or place baking sheet in preheated oven. Bake until golden brown and sounds hollow when tapped, 30-35 minutes. Allow to cool before slicing.