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Prep Time: 180 Minutes Cook Time: 40 Minutes |
Ready In: 220 Minutes Servings: 6 |
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This is a hearty bread that goes well with any beef or pork dish. German bock beer is suggested, but any dark beer (not stout) would substitute well. I prefer Spaten das Optimator. You might experiment with some whole wheat flour in place of the white, which would increase flavor. From experience I've figured out if you use over 3 cups flour, you'll want to add more than 1 cup of beer. Adapted from Cooking in a Casserole (1967) by Robert Ackart. Ingredients:
1 cup bock beer |
2 (3/4 ounce) packets dry yeast (red star active dry is good) |
3 tablespoons dark brown sugar |
1 teaspoon salt |
1 egg, beaten |
3 tablespoons butter, melted |
3 -4 cups flour (unbleached, if possible) |
1/2 cup wheat germ |
Directions:
1. Heat beer until lukewarm and pour into a warm, non-reactive bowl. Sprinkle yeast over and allow to dissolve. Add sugar, salt, and egg; stir to dissolve. Add butter.
2. Mix in half the flour. Add wheat germ, stirring. Add remaining flour, turn onto floured surface, and knead.
3. Place dough ball in warm, buttered bowl and cover with cloth; put in a warm, sheltered place. Let rise until double in bulk.
4. Butter the baking dish. I prefer a 2.5 quart round casserole because round bread just looks cool, but a 9 x 5-inch loaf pan works fine. Mold the dough into the dish, let it rise again. When dough reaches just over the top of the pan, preheat the oven to 375°F Bake for 30-40 minutes, until the bread sounds hollow when tapped on top.
5. Let bread cool a few minutes on counter, remove from pan and place on a wire rack to cool fully.
6. Slice and slather with butter. Enjoy.
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