I’ve been making a lot of bread lately, stress baking, but also learning how to make different kinds of bread. As a teacher in a past life, one of my goals with trying a variety of recipes is so that I can help others trying to stay at home not to need to make extra trips to the store for a loaf of bread. I have been looking for recipes that work well for beginners, don’t take a lot of ingredients, kneading, and very little or no yeast. This recipe fits that perfectly.
It uses only 1/4 tsp of yeast and a long rise time — and two unexpected ingredients beer & vinegar. I just took mine out of the oven a bit ago — it looks and smells spectacular I am going to have some with some beef stew tonight I’m making this afternoon in the oven. It’s one I made for a Winter Glamping Trip with some blogger friends. My friend Mellisa Marine of Simplify, Live Love, created a post for me with my recipe — Click Here for Beef Stew Recipe.
Stay safe my friends, enjoy and keep it simple.
- 15 oz. (about 3 cups) unbleached all-purpose flour, plus extra for dusting
- 1-1/2 tsp. kosher salt
- ¼ tsp. Rapid rise or instant yeast
- ¾ cup room-temperature tap water
- 3 oz. mild-flavored beer, such as Budweiser room temperature
- 1 Tbsp. white vinegar
- Vegetable Oil Spray
- Whisk flour, salt, and yeast in a large bowl. Add water, beer, and vinegar. Using a 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 8-18 hours.
- Turn dough out onto lightly floured board; knead lightly 10-15 times to form a smooth, round ball; shape into round by pulling edges of dough up onto the middle. Lay on the counter 12” x 18” sheet of parchment; spray with nonstick cooking spray. Place dough round on parchment, seam side down and gently place in a dutch oven. Mist lightly dough with nonstick cooking spray. Cover with plastic wrap; let rise about 2 hours, until double. (If you poke a finger into the dough and the dent remains, it’s double.)
- Lightly flour top of the loaf (I forgot to do this -- still worked) Using a sharply serrated knife, cut ½ -inch X into the top of the loaf (Yes, I forgot this too). Remove plastic wrap from dough
- Adjust oven rack to the middle position. Cover the pot and put it in a cold oven. Heat oven to 425F. Once the oven reaches 425 degrees, bake for 30 minutes.
- Remove lid and bake, uncovered, 20-30 minutes longer, till bread is deep brown and the center of the loaf registers 210F on an instant-read thermometer. Carefully remove bread from the pot and place it on a wire rack to cool. Let cool 2 hours before slicing.
- Note: This bread is best eaten the day it’s made, but will keep wrapped in a double layer of plastic and stored at room temperature for up to 2 days. To re-crisp crust, place unwrapped bread in a 450-degree oven for 6 to 8 minutes. Freezes well for up to 3 months.