So these past two weeks have been kind of
hectic insane totally crazy. I am now two weeks into my new job and one week into a little bug I affectionately call The Plague. Oh, and I whizzed on in to the ripe old age of 24 this past Monday. Somehow during all of this I also managed to start and finish the entire Hunger Games trilogy. I think I may have snuck in a nap or two, swirled 'A' into the mixture and came out on the other end alive but lacking a voice. Hopefully a new book, some honey & lemon tea and a little bit a sun will be the cure I need.
As you may have guessed, there wasn't much time for blogging. And by not much time I mean none at all. I think I may have looked at my photo log to see if anything was queued up but that's as far as I got. So here I am, Sunday afternoon, willing my voice to work and ready to blog. If you notice this post is a little bit shorter than most it's because I most likely fell asleep and gave up.
I have been able to cook only a little bit in the past few weeks; it's mainly just food for lunch at work. Now that I'm falling into a routine, I hope it might become a little bit more of a regular occurrence and less of a side-thought. I made this particular loaf of bread maybe a month or more back. Don't worry, it's not sitting stale on my kitchen counter. I think 'A' and I gobbled the whole thing up the night I baked it. As I am a pretty big fan of the no-knead bread movement, I decided to try a little variation on the classic. Throw some beer in (it's extra yeast, right?) and call it good.
I'll save my voice and stop rambling but before I go, I guess you'll want the recipe.
No-Knead Beer Bread
Recipe adapted from Cook’s Illustrated
- 3 cups all-purpose flour
- 1/4 teaspoon instant yeast
- 1 1/2 teaspoon salt
- 3/4 cup + 2 tablespoon water at room temperature
- 1/4 cup + 2 tablespoon mild lager at room temperature
- 1 tablespoon wine vinegar
- Whisk flour, yeast, and salt in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
- Lay 12- by 18-inch sheet of parchment paper inside 10-inch frying pan and spray with non-stick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Use a little flour on your work surface if you need to.
- Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined frying pan and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
- About 30 minutes before baking, adjust oven rack to lowest position, place a Dutch oven (with lid) on rack, and heat oven to 500F.
- Lightly flour top of dough and, using a sharp knife, make one long, 1/2inch deep slit along top of dough.
- Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Replace the lid and place in oven.
- Reduce oven temperature to 425F/220C degrees and bake covered for 30 minutes.
- Remove lid and continue to bake until loaf is deep brown 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.