Beer bread basic recipe

Ingredients for 2 servings:

• 450 ml water
• ½ pack of yeast
• 1 kg flour
• 330 ml beer
• 4 tsp salt
• 1 tsp white vinegar

Instructions

Working time approx. 15 minutes; Rest time approx. 1 day 3 hours; Cooking/baking time approx. 50 minutes; Total time approx. 1 day 4 hours 5 minutes

quick, easy, for every day

Preparation: Dissolve the yeast in lukewarm water, add the remaining ingredients, and knead everything into a smooth dough. Let it rise for 2 hours at room temperature; the dough will double in size. Then, refrigerate the dough for at least 24 hours; it will keep for up to 2 weeks (sometimes less—just smell it!). Instructions: Take the required amount of dough out of the refrigerator and knead it with the desired ingredients (tomatoes, carrots, nuts, seeds, and anything else that tastes good and is fun), then let it rest for an hour. Place a roasting pan with the lid in the oven and preheat to 250°C. After the resting time, remove the hot roasting pan from the oven (don’t burn yourself!) and pour in the dough (no baking paper or fat required). Put the lid on, put it in the oven, and set the timer for 30 minutes. After these 30 minutes, remove the lid and bake the bread for another 15-20 minutes. The tap test (you tap the bottom of the bread and it should sound hollow) shows whether the bread is baked through.