This really is an easy, fun, and fast recipe, and you'll be amazed at how great the results are, even for the most inexperienced bread maker.
Ingredients
- 1.5 teaspoons active dry yeast
- 4.5 cups all-purpose flour , divided
- 0.5 cups warm water , 100 degrees F or 38 degrees C
- 1 can or bottle beer , 12 fluid ounce
- 1.5 teaspoons fine salt
- all-purpose flour for dusting
- 1 tablespoon cornmeal
Instructions
-
1
Stir together yeast, 1/2 cup flour and warm water in a large bowl. Cover and let sit in a warm spot for about 30 minutes.
-
2
Stir beer, remaining flour and salt into the bowl. Mix until all the flour is incorporated and forms a thick sticky dough that pulls away from the sides of the bowl. Cover and let rise in a warm spot for 2 hours, until doubled in size.
-
3
Scrape all the dough from the bowl with a rubber spatula, and place on a well-floured surface. Generously flour the top of the dough and form into a loaf shape.
-
4
Sprinkle a baking sheet with cornmeal. Transfer loaf to the baking sheet and sprinkle the top with flour. Cover loosely with a towel and let rise for 30-40 minutes.
-
5
Preheat the oven to 425 degrees F (220 degrees C).
-
6
Place a small loaf pan of warm water on a lower rack to humidify the oven.
-
7
Slash a long slit in the top of the loaf with a sharp knife or razor. Place the baking sheet on the rack above the pan of warm water in the oven. Bake for 35 minutes, until the loaf is golden brown.
-
8
Transfer to a cooling rack. Let cool completely before slicing and serving.
Nutrition Facts
Per serving
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