Chocolate Beer Bread! WOW!!

by Michelle on March 15, 2008


I was wandering around Trader Joe’s a month or so ago and I had time to leisurely walk down the aisles. I spent quite a bit of time in the beer section and ended up with a bottle of Young’s Double Chocolate Stout in my cart. I thought I might use it in Cook’s Illustrated’s Almost No-Knead Bread that had been recently published.

We’re celebrating St. Patrick’s day early this year so I baked the Stout Bread yesterday. My loaf turned out not only gorgeous but the taste is too-die-for good! And although the stout is chocolate there is no sweet taste just a nice mild malt flavor.

And I am excited to enter my Stout Bread in the March 2008 Bread Baking Day event hosted by Susan of Wild Yeast.

Chocolate Stout Bread

3 c. unbleached AP flour, plus additional for dusting work surface
1/4 tsp yeast
1 1/2 tsp table salt
1/2 c. water, room temperature
1/2 c. plus 4 TBL Young’s Double Chocolate Stout
1 egg whipped with 1 tsp water (brush on top of bread before baking and then sprinkle with seeds)
2 TBL sesame seeds

1. In a large bowl whisk together flour, yeast, and salt.
2. Gradually add water and beer until shaggy ball forms. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms.
3. Cover bowl with plastic bag or tea towel and let sit at room temperature for 2-5 hours.
4. Line a 2 qt pot with parchment paper, creasing and folding parchment so it fits the pot form. Spray parchment paper with Pam.
5. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle.
6. Transfer dough, seam-side down, to parchment-lined 2 qt heavy bottomed, oven proof pot with a lid and lightly spray surface of dough with Pam.
7. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size, about 1 1/2 to 2 hours.
8. About 30 minutes before baking, preheat oven to about 400-425 degrees.
9. Using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough.
10 . Place the pot in the oven with the lid on and bake for about 20 minutes. Remove lid and continue baking for about 30 minutes or until internal temperature reading is about 206 degrees.
11. Carefully remove bread from pot by lifting up the parchment sling and cool on a wire rack.

NOTE: I bake my No-knead bread a bit differently, instead of the recommended heavy pot, I use a raw clay chicken roaster that I bought on Ebay for $5. I love it and not only is it too cute, it works beautifully for the No-Knead Bread!!

All Rights Reserved 2008 © Big Black Dog

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Comments

  • Susan March 15, 2008 at 10:03 pm

    Thanks for submitting this to BBD! It looks great. Parchment sling and a cay baker are good ideas.

  • OhioMom March 15, 2008 at 11:58 pm

    Good looking bread Michelle, I will have to try the recipe and the method.

  • shellyfish April 2, 2008 at 8:16 pm

    chocolat & beer & bread = yum!!

  • Making Tulip Vinegar September 5, 2010 at 12:20 am

    […] like a drop or 2 of honey vinegar if there is such a thing! I will use the tulip vinegar in my Almost No-knead bread and salad […]

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