Wednesday, November 16, 2016

No Knead Beer Bread

Do you believe in the full moon superstitions?

Before working in retail and customer service, I thought that was all a load of total crap, but I have since been swayed. People tend to be more crazy and irrational and you begin to feel like you're playing a character in some weird Johnny Depp movie that you wanted no part of. Usually I am on the receiving end of this and can find some humor in it, but the tables have suddenly turned this past week and i'm not okay with it. 
Here are some incidences that prove the super moon should never coincide in the same week as an election:
1. Clay brought home extra spatulas because I always break them. They were red, all other utensils in the kitchen are black. I proceeded to have a meltdown.
2. It's getting cold here in Michigan so I decided I needed a robe. The options of a coffee cup robe vs. a cat robe were so overwhelming I had to shut my computer and make nachos. 
3. I signed up for a half marathon with my friend Rachel. Enough said. 


To combat the obvious stress of all of this, I decided to bake bread. A lot of bread. Specifically, beer bread. 
                           Now, bread can be real high maintenance and a downright pain most of the time. The overnight rising, the punching, and the kneading can take a toll on the innocent bakers who've had a rough week (i.e. me). But this bread sympathizes. It requires no punching, no kneading, and a whopping 3 hours of rising. 

No super moon or election can steal the beauty away from this loaf. 

1.5 tsp active dry yeast
1/2 cup luke warm water
1 tsp salt
4.5 cups all purpose flour
1 12oz can of beer (I used a coors-but any beer will work!)
flour for dusting

 Stir together yeast, warm water, and 1/2 cup flour in large bowl. Cover with plastic and let sit and a warm place for 40 minutes.
Stir in remaining 4 cups of flour, beer, and salt. Cover with a towel and let rise in a warm place for 2 hours.
Scrape the dough out onto a floured surface, sprinkle with a little bit of flour, and shape into a loaf.
Transfer loaf to a baking sheet and let rise for 40 minutes. While dough is rising, preheat oven to 425F and place a small loaf pan full of water on the rack underneath where the bread will go.
Place loaf in oven 35 minutes.
Cool completely before slicing.

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