Back to blog work again after a while, I had a lot to do and I started again my bike training so time is always less than I need to do everything I want.
I’m back with a recipe dedicated to the good season, to spring and summer, to pic- nics and week end trips.
Who doesn’t love a good sandwich after a walk into the nature, an open air football (rugby, basketball…) match?
And a good sandwich needs a good bread.
Why not a beer based bread?
Booze vanish with baking so it’s suitable for children too.
I created this for a parnership with an Italian online beer shop called ” Cantina della Birra“, I loved it a lot and hubby too, it’s so unusual for him truly enjoy what I cook…
He always has something to say about :twisted:, but not this time.
He loved this bread sliced and toasted, with ham and cheese, I say it’s good with grilled chicken, medium aged cheeses, avocado sauce and, of course, a fresh pint of beer.
I used a bohemian Pils for this bread, it pairs perfectly with the taste of flour, of yeast and of butter.
You can use either a Pils or a Lager with white flour, while with whole flour I prefer darker and richer beers like stouts.
Let’s come to the recipe, really easy and pretty quick for a bread.
This small loaf is for about six- eight sandwiches.
| Servings |
8
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- 18 oz white bread flour
- 5.2 oz Pils style beer room emperature, you may need a little bit more or a little bit less.
- 1/2 tabsp dry active yeast
- 2 teasp kosher salt
- 1 tabsp sugar
- 2.6 oz soft butter
- milk to brush
- seeds to sprinkle
Ingredients
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- Sift flour with dry yeast, add beer little by little. When you have a dough add sugar, then butter and at salt at last. Knead until you have a smooth loaf.
- Let it rise covered until it doubles, then knead a little and make two folds. Cover and wait 15 minutes then rotate the dough 90° on your right and fold again. do it for four times, always rotating the same direction and waiting 15 minutes before making a new fold.
- Put the loaf in a long and thin mould, keeping the fold down; brush with milk and spinle with seeds. Let it rest about 30 minutes then bake for about 40-45 minutes in already hot oven (put inside a small recipient with water). Wait until cold to slice it.
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