Fresh from the oven – Beer Bread Bowls.
I tried this particular recipe last year, but keen to adapt recipe and in keeping with my sudden preoccupation of baking with beer, I wanted to try this recipe to make beer bread bowls, specifically to be served with scouse.
I use quite a bit of Sam Smiths beers in baking as their fruit beers give great taste to the likes of ice cream & brownies and their other beers have a strong defined taste that is perfect for stews and bread. The oatmeal stout I decided to use has a definite oaty aroma and I thought it would be perfect for bread.
This time the dough seemed to work better than my first attempt last year and they worked well. I now have ideas to make these bowls as a fruit bread then filling them with custard..mmmm..
Beer Bread Bowls
makes 6 16cm bowls
500g strong bread flour
20g course semolina
15g fresh yeast (or 5g fast action yeast)
50g olive oil
chilli or spice (optional for added flavour)
1) Preheat the oven to 250˚C (500˚F). Mix together the flour and semolina and rub in the yeast as if you were making a crumble (Richard Bertinet’s method – see below for video link). If using a mixer, switch it on to the slowest speed, add salt, olive oil and beer and mix for 2 minutes, then turn the speed up to the next lowest speed and mix for 6 to 7 minutes until the dough becomes smooth and elastic.
2) If you are kneading by hand, knead for approximately 10 to 12 minutes or until you have a nice smooth elastic ball of dough. Richard Bertinet has a unique kneading technique referred to as the French fold that can take approximately 5 to 10 minutes depending on practice. You can view his method in a online video at the Gourmet Webpage. In this video, he is actually doing sweet dough but the same technique can be used for most bread dough.
3) Place the dough into a bowl that has been floured, cover with a tea towel and leave in a draught free place for approximately 1 hour or until doubled in volume.
4) Lightly oil or spray with non-stick spray, the outside of 6 ovenproof bows (I used pyrex bowls). Turn the dough onto a lightly floured work surface and divide into 6 to 8 pieces (depending on the size of your baking bowls). Taking one piece of dough at a time and using a rolling pin, roll each piece into a circle (similar to making pizza). Shake off excess flour and shape each piece over an upturned bowl, patting into shape and pressing gently to remove air bubbles from between the dough and the bowl. Rest the dough for 10 minutes. Place the upturned bowls, two at a time, on a baking tray lined with parchment paper, then into the preheated oven. Turn the oven down to 200˚C (400˚F) and bake for 20 – 25 minutes. Remove from the oven and leave to cool for a few minutes. Using a fine-bladed knife, gently loosen the bread from the bowls and ease off. Cool on a wire rack.
It is probably safer to serve the bowls on a plate, as they do become soggy after a while and the soup may leak through.