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Dutch Oven Beer Bread

Dutch Oven Beer Bread Recipe Card


  • Author: Tess
  • Prep Time: 14 hours
  • Cook Time: 45-50 minutes
  • Total Time: 15 hours or so
  • Yield: 1 loaf 1x

Description

I can’t think of many things that smell better than homemade bread baking in the kitchen. This beer bread makes baking your own incredibly simple. Using a Dutch Oven takes homemade bread-making to a whole new level!


Scale

Ingredients

3 cups bread flour
1/4 tsp. yeast
1 tsp. salt
6 Tbsp. water, room temperature
3/4 cup + 2 Tbsp. beer (any lager will work)
1 Tbsp. white vinegar


Instructions

1. Combine dry ingredients in large bowl. Add wet ingredients with a rubber spatula and stir just until you get a shaggy ball. Don’t over mix it here or you won’t get the desired texture.

2. Cover the bowl with plastic wrap and let it sit at room temperature 10-18 hours. (Overnight)

3. Place a double layer of 12×18 inch piece of parchment over a 10 inch cast iron skillet and lightly sprinkle the parchment paper with cornmeal in the area where the dough loaf will sit.

4. Dump the dough out of the bowl and onto a lightly floured work surface. This dough is really wet so use plenty of floor and knead 10-15 times. Shape the dough into a ball by pulling the edges into the middle. Place it on the parchment lined skillet seam side down. Cover it loosely with plastic wrap and allow it to raise at room temperature for about 2 hours, until it is doubled in size.

5. About 30 minutes prior to baking, adjust bottom oven rack to middle of oven. Place uncovered Dutch oven inside the oven. Plate lid next to the Dutch Oven on the rack in oven. Preheat oven to 450 degrees with Dutch oven and lid inside the oven.

6. Remove the plastic wrap or towel from over dough. Lightly flour the top of the dough. Using a very sharp knife, cut a slit down the center of the dough about a half inch deep. You can also cut a square, if you want to experiment with different looks for the finished loaf.

7. Carefully remove the HOT Dutch Oven and lid from the oven and set on top of stove. Using the parchment paper, lift the dough out of the skillet and set it into the Dutch oven. Replace the lid.

8. Place the hot Dutch Oven and bread loaf back into the oven with the lid on. Bake covered for 25 minutes.

9. Remove the lid and continue to bake for another 15 – 20 minutes, or until bread is deep brown.

10. Using oven mitts, carefully taken Dutch Oven out of the oven and set on stovetop. Carefully lift the loaf out of the Dutch Oven using the edges of the parchment paper. Set loaf on a cooling rack.

11. Let loaf cool for at least 20-30 minutes prior to cutting and serving.

Notes

I use the 6 qt. Lodge Dutch Oven for all my bread baking. It’s fairly inexpensive compared to many of the dutch ovens out there. It’s also well made and reliable. You might want to go with a smaller 4-5 qt. dutch oven, but I’ve searched and can’t find one worth the increased price just to get a slightly higher rise out of my finished loaf.

  • Category: Bread
  • Method: Baking

Keywords: Dutch Oven Bread

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