Recipe#2456

Title: Beer 01

Newsgroups: rec.food.recipes 
 From: thorp@pobox.upenn.edu 
 Subject: Beer Bread 
 Message-ID: <9401121537.AA06874@pobox.upenn.edu> 
 Date: Wed, 12 Jan 94 10:37:27 -0500 

Makes 16 Servings
 1 package active dry yeast
 1/4 C warm water (105-115)
 1 t. granulated sugar
 2 1/4 C all-purpose unbleached flour (reserve 2 T)
 1 3/4 C cake flour
 1 1/4 C warm beer (105-115)
 2 t salt
 1 T cornmeal
 In small bowl, sprinkle yeast over warm water. Stir in sugar and
 set aside about 10 minutes or until foamy.
 In work bowl of food processor fitted with steel blade, combine
 the folours, half the beer, the yeast mixture and salt. Pulse on
 and off 4 times. Add the remaining beer and process 8 seconds to
 form an elastic spongy wet dough.
 Spray a large glass or ceramic bowl with nonstick cooking spray.
 Place dough in bowl, turning to coat all sides. Cover and place in
 a warm, draft-free place to rise until doubled in bulk, about 1
 hour.
 Sprinkle clean work surface with 1 tablespoon reserved flour and
 work dough into a ball. Line a banneton or bowl with a clean
 non-terrycloth kitchen towel; sprinkle cloth with remaining tablespoon
 of flour. Press dough into bowl; spray lightly with nonstick cooking
 spray and cover lossely with plastic wrap. Set aside in a warm,
 draft-free place to rise until almost doubled in bulk, but still
 firm, about 30-40 minutes.
 Preheat oven to 450. Spray a baking sheet with nonstick cooking
 spray and sprinkle the center with cornmeal. Gently turn the dough
 out onto the cornmeal.
 Cut an 'x' in the center of the dough with a clean razor blade or
 the steel blade of the food processor. Set dough aside in a warm,
 draft-free place to rise until doubled in bulk and springy, about
 10 minutes.
 Bake 20 mintues; reduce oven temperature to 400 and bake 10 minutes
 longer or until bread sounds hollow when tapped on the bottom. Cool
 on a rack.