Sunday, March 20, 2011

Beer yeast bread

1 cup of water
6oz of (beer yeast bread starters)
1 tsp yeast
1 tsp DME
1 cup of flour

Let sponge set for a hour and then add:
1 tablespoon vegetable oil
1 tablespoon DME
2 teaspoons salt
2 cups bread flour close to it, add flour until it ball feels right.

Knead until smooth and elastic, or about 5-10 minutes.
Place in oiled bowl, turn dough to coat all sides, cover and let rise until doubled.
Punch down and divide in half. Shape dough in 2 slender loaves.
Pizza stone with cornmeal.
Cover and let rise until doubled.
I like to do a thinned out egg wash after the loaves have doubled.
Bake at 375 degrees for about 30 minutes.

Grossed the ladies of the house out with the smell of funky beer yeast but the bread turned out real well especially the Hefe. 

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