Roasted Garlic and Stout Bread
This bread has beginnings as a beer-based sourdough starter. Baked, the bread pairs well with chili and hearty beef or pork stews.
Prep Time:
25 mins
Total Time:
13 hrs 20 mins
Servings:
16 servings
Ingredients
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1 cup stout or other dark beer
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1/2 cup bread flour
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2 teaspoons active dry yeast or bread machine yeast
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1 teaspoon brown sugar
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1 tablespoon shortening
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1 tablespoon bottled minced roasted garlic
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1-1/2 cups bread flour
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1 cup whole wheat flour
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2 tablespoons brown sugar
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1 tablespoon gluten flour
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3/4 teaspoon salt
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Yellow cornmeal
Directions
1.
To make the starter: In a medium bowl stir together the beer, the 1/2 cup bread flour, the yeast, and the 1 teaspoon brown sugar. Cover with plastic wrap. Let stand at room temperature (70 degrees F to 80 degrees F) for 12 to 24 hours, stirring 2 or 3 times.
2.
To finish the bread: Add the starter mixture and the next 7 ingredients to a 1-1/2- or 2-pound bread machine according to the manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough. Punch down. Cover; let rest 10 minutes.
3.
On a lightly floured surface, shape the dough into a ball. Place on a lightly greased baking sheet sprinkled with cornmeal. Flatten slightly to a 7-inch round loaf. Using a sharp knife, make several cuts 1/4 inch deep across the top of loaf.
4.
Cover and let rise in a warm place for 30 to 40 minutes or until nearly double. Bake in a 400 degree F oven about 25 minutes or until bread sounds hollow when lightly tapped. Remove from baking sheet; cool on a wire rack. Makes 16 servings.
Note
If you wish to achieve the ring pattern and beehive shape of the bread in the picture, use a coiled wooden dough-rising basket, available in bakers' catalogs.
Nutrition information
Calories 112, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 111 mg, Carbohydrate 21 g, Fiber 2 g, Protein 4 g. Daily Values: Vitamin C 1%, Calcium 1%, Iron 7%.
Percent Daily Values are based on a 2,000 calorie diet
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