Almost No Knead Bread
3 cups unbleached flour
1/4 teaspoon instant yeast
1 1/2 teaspoons kosher salt
3/4 cup water, plus 2 tablespoons
3 ounces beer, lager
1 tablespoon white vinegar
Whisk the flour, yeast, and salt in a large bowl. Next add the water, beer, and vinegar, using a rubber spatula fold the mixture until a rough ball forms. Cover with plastic and allow to sit at room temp for 8 to 18 hours.
Lay a piece of parchment in a 10" skillet and spray with pan spray. Turn the dough out onto a lightly floured surface and kneed 10 to 15 times, place on the parchment seam side down. Spray lightly with pan spray and loosely cover with plastic wrap allowing to rise until doubled in size.
Preheat your oven to 500 degrees F. Place the rack in the lowest position and place a 6 to 8 qt. heavy dutch oven with the lid into the oven for about 30 minutes.
Lightly flour the top of the dough and slit the top a few times with a sharp knife.
Remove the dutch oven from the oven and carefully place the dough and parchment into the heated dutch oven. Place the lid on the dutch oven and put it into the heated oven. Reduce the temperature to 425 degrees F. and bake for 30 minutes. Remove the lid and continue to bake for about 15 to 20 minutes until the loaf is nicely browned.
This is the basic white bread recipe, there are many variations that can be made by altering this basic recipe.
Whole Grain:
Add 1 cup whole wheat flour, 1 cup white whole wheat flour.
Remove 2 cups unbleached flour.
Cheddar Jalapeno:
Add 1 cup 1/2 inch diced cheddar cheese and 1 to 3 jalapenos.
Rosemary Olive:
Add 1 cup chopped Kalamata olives and 2 tablespoons of chopped rosemary
Cranberry Pecan:
Add 3/4 cup each dried cranberries and broken pecans.
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