I have been wanting to do a stout beer bread for a while. After reviewing dozens of recipes, I decided to make my own. This is it.
- 4 cups of bread flour (not all purpose)
- 1 envelope of active dried yeast proofed in 2 ounces of water (1/4 cup)
- 10 ounces of Russian Imperial Stout warmed 20 seconds in the microwave (microwave safe cup)
- 2 oz of honey
- 1 teaspoon of salt
Dump all dry ingredients in a bowl (I used the mixer’s bowl) and add the liquid ones and mix. In the mixer using the hook, knead at first setting for 2 minutes, then in second setting for 3 minutes and then third setting for 2 minutes.
If by hand, knead for 10 minutes until firm but it will be sticky. Oil (I used olive oil) a bowl and let the bread rise for two hours, folding the bread after one hour.
Put in in a 9X5X2 pan for half an hour, put the oven in 430 degrees and let the bread rest for half an hour.
Splash about an ounce of water in the bottom of the oven, slash the top of the bread and pop it in the oven for 28 minutes.
The top will be brown and beautiful and beery, with great crust.
NOTE: If you use a less potent beer or more water and less beer, the strong stout taste will be reduced. Its up to you.
Trust me on this, the 14 hour period of fermentation is worth it. I made the “biga”, as it is called in Italy at 9:30 pm and at 11 am the next day, it was perfect. The flavor id amazing. Word of caution, eat it the first day or at the most, the next morning. If not, you can use the remaining bread as a club. It will be that hard. ENJOY!
These crunchy baguettes feature a chewy interior riddled with holes, and a crisp, deep-gold crust. While it’s a challenge to make “real” baguettes at home, this version is probably as close to an artisan bakery version as you’re going to find. And hey, all you vegans out there: this is probably my favorite vegan recipe. It’s beautiful in the utter simplicity of its ingredients.
- 1 teaspoon active dry yeast or instant yeast
- 1 cup to 1 1/4 cups lukewarm water*
- all of the starter
- 3 1/2 cups King Arthur Unbleached Bread Flour
- 1 1/2 to 2 teaspoons salt, to taste
- *Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
- 1) Make the starter by mixing the yeast with the water (no need to do this if you’re using instant yeast), then mixing in the flour to make a soft dough. Cover and let rest at room temperature for about 14 hours; overnight works well. The starter should have risen and become bubbly. If it hasn’t, your yeast may not be working. Dissolve 1/4 teaspoon of yeast in 1 tablespoon lukewarm water with a pinch of sugar, and wait 15 minutes. If nothing happens, replace your yeast, and begin the starter process again.
- 2) If you’re using active dry yeast, mix it with the water, then combine with the starter, flour, and salt. If you’re using instant yeast, there’s no need to combine it with the water first. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you’ve made a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough. Knead for about 5 minutes on speed 2 of a stand mixer
- 3) Place the dough in a lightly greased medium-size bowl, cover the bowl, and let the dough rise for 3 hours, gently deflating it and turning it over after 1 hour, and then again after 2 hours.
4) Turn the dough out onto a lightly greased work surface. Divide it into three equal pieces.
5) Shape each piece into a rough, slightly flattened oval, cover with greased plastic wrap, and let them rest for 15 minutes.
- 6) Working with one piece of dough at a time, fold the dough in half lengthwise, and seal the edges with the heel of your hand. Flatten it slightly, and fold and seal again.
- 7) With the seam-side down, cup your fingers and gently roll the dough into a 15″ log. Place the logs seam-side down into the wells of a baguette pan; or onto a lightly greased or parchment-lined sheet pan or pans.*
- 8) Cover them with a cover or lightly greased plastic wrap, and allow the loaves to rise till they’ve become very puffy, about 1 1/2 hours.
9) Towards the end of the rising time, preheat your oven to 450°F; if you’re using a baking stone, place it on the lowest rack.
- 10) Using a very sharp knife held at about a 45° angle, make three 8″ vertical slashes in each baguette. Spritz the baguettes heavily with warm water; this will help them develop a crackly-crisp crust.
- 11) Bake the baguettes until they’re a very deep golden brown, 25 to 30 minutes. Remove them from the oven and cool on a rack. Or, for the very crispiest baguettes, turn off the oven, crack it open about 2″, and allow the baguettes to cool in the oven.
Yield: Three 16″ baguettes.
- *Advanced baker version: Place the shaped baguettes, seam-side down, in the folds of a heavily floured cotton dish towel. Allow them to rise as directed. When fully risen, gently roll them onto a parchment-lined or lightly greased baking sheet, floured side down. Bake as directed. Or roll them onto a baker’s peel, and then onto a heated pizza stone in the oven. Bake as directed above.
- Variation: Make six stuffed sandwiches, perfect for picnics or lunchboxes.
- Stuffed Baguettes
1) Divide the baguette dough into six pieces instead of three, and shape each into a 5″-long rectangle.
- 2) Layer with your favorite filling; we like mustard, ham, and Swiss cheese. Don’t use too much filling, as it’ll make the baguettes soggy. Also, use a dry filling (e.g., sliced deli meat, cheese) rather than something wet like meatballs in sauce.
- 3) Roll up like a jelly roll, sealing the long seam and pinching the ends closed.
- 4) Place on a lightly greased or parchment-lined baking sheet.
- 5) Slash each baguette twice lengthwise, if desired. The cheese will ooze out. Some people like this look; some don’t. Your choice.
- 6) Bake until golden brown, as directed above. You may need shorten the baking time a bit from the original recipe.
Tips from our bakers
- The ingredients in baguettes are pure simplicity: flour, water, salt, and yeast. It’s the baker’s technique that turns an average baguette into an all-star. The more you practice your baguette-baking techniques, the better the baguette you’ll make. Don’t expect perfection the first time out!
- Why the small amount of yeast and the extra-long rise? Because as yeast grows, it releases organic acids and alcohol, both of which are flavor carriers. The extra-long rise will give your baguettes outstanding flavor.
I have been making bread for more than 20 years. It is one of the simplest things in the world to make bread at home and there is nothing like the smell when it is baking. My daughter Sara’s favorite is Cinnamon Bread. I came across this recipe on James Beard’s “Book On Bread”. It has no raisins and since it has milk and butter, it keeps well. Even our cat Julius loves it! Leftover bread makes great French Toast or bread pudding.
Cinnamon Bread © 1973 James A. Beard
Yield: 2 loaves
- 2 packages active dry yeast
- 1/3 cup granulated sugar
- ¾ cup warm water (100° to 115°, approximately)
- 1¼ cups warm milk, approximately
- 1½ tablespoons salt
- ½ stick (¼ cup) softened butter
- 1 tablespoon ground cinnamon
- 5 to 6 cups all-purpose flour
Combine the yeast, sugar, and water in a large bowl and let proof for 5 minutes. Heat the milk, and add the salt and butter. Add to the yeast mixture and blend well. Stir in the cinnamon, then add up to 4½ cups flour, one cup at a time, beating well after each addition. Scrape the dough out on a lightly floured board, and knead a good 10 minutes or until smooth and elastic, using enough of the remaining flour to avoid excessive sticking. Shape into a ball and put into a buttered bowl, turning to coat the surface of the dough with butter. Cover with plastic wrap and let sit in a warm, draft-free spot until doubled in bulk.
Punch down the dough. Divide into two pieces, and shape into loaves that will fit two buttered 8× 4× 2 or 9× 5× 3-inch tins. Cover loosely and let rise again until doubled in bulk. Bake in a preheated 425° oven for 10 minutes, then lower the temperature to 350° and continue baking 20 to 25 minutes longer, or until the loaves sound hollow when rapped on top and bottom. Cool on racks before slicing.
One or 2 eggs can be added to this dough, in which case you will have to increase flour content.
For a rich, golden top crust, brush with beaten egg just before baking.