FLOUR-RICE RECIPES:

Beer Bread with Yeast

Ingredients:            (for 3 medium loaves)

1          kg                   Strong Bread Flour

350     ml                    Tepid Water

120     ml                    Lager (room temperature)

15        g                     Fresh Yeast

1 ½      teaspoon      Salt    

1          teaspoon      Sugar

Preparation:

1. Pour approximately 150 ml of the warm water in a bowl, (water should be warm not hot).
2. Crush with your fingers the yeast, pour in the water, add the sugar and stir until dissolved.
3. Pour flour, salt and beer in a large bowl or in the mixer’s bowl.
4. Add the yeast mixture and begin kneading with your hands or with the hook, dropping gradually the remaining water until you have smooth and elastic dough.
5. Cover with cling film and let “rest” and rise about 30 minutes.
6. Preheat the oven to 180oC and cover a baking tray with wax paper.
7. Shape the dough into 3 medium loaves, put them gently in the baking tray and leave in a warm place to rise, for about another 30 minutes.
8. Bake about 55-60 minutes, until lightly golden on the surface.
9. Remove carefully the bread from the tray.  You can tell if it's cooked by tapping its bottom – if it sounds hollow it's done, if it doesn't then pop it back in for a little longer.
10. Once cooked, place on a rack and allow it to cool for at least 30 minutes.