Artisan Black and Tan Beer Bread Recipe

Artisan Beer Bread Recipe

makes one large loaf

Ingredients

• 1 12 oz. bottle of Yuengling Black & Tan beer
• ½ cup warm water (between 110° and 115° F)
• 2 tsp. Fleishmann's Active Dry Yeast
• 1 cup + 4 cups flour plus extra for kneading or shaping bread
• 1½ tsp. kosher salt
• 1 tsp. Chia seeds (optional)
• cornmeal (optional)

Directions

The Starter

In a large mixing bowl add yeast, 1 cup flour and 1/2 cup warm water. It's going to be sticky but make sure it's mixed well.

Cover with a clean, dry kitchen towel.

Put in a warm dry place for 20 to 30 minutes to rise.

Add the rest of the ingredients: Add the rest of your flour, Kosher salt, Chia seeds (optional), and bottle of Yuengling Black & Tan beer. I prefer to pour half the beer, mix well, then add the rest of the beer.

Cover with clean, dry kitchen towel and put in a warm dry place for the second rise.

Depending on your location or temperature, the dough can take anywhere from 30 minutes to 2 hours to rise. Be patient! The dough will be ready once it doubles in size.

Pre-heat oven to 375° F

Add a pan of water on the lower rack to create steam in the oven.

Shape your bread and place on a flat cookie sheet that's covered in parchment paper and sprinkled with corn meal.

Score the top of the dough to accommodate for "oven spring."

Bake for 40 minutes. When center temperature is between 200 and 210° F, it's done. Place on cooling rack. Serve and eat.

Originally posted on Steemit with a lot more pictures and expanded directions.

bon appetit