No-Knead Guinness Beer Bread - How I make bread using Guinness Stout скачать в хорошем качестве

No-Knead Guinness Beer Bread - How I make bread using Guinness Stout

Happy New Year and welcome to 2021. Bread and beer together, what could be better? In this video I show you how I make no-knead Guinness beer bread. This recipe is so versatile because when you change what beer you use, you change the flavour profile of the bread. You can also make one loaf with this recipe, but I decided to make some dinner rolls to freeze for future consumption. The no-knead method uses time to replace kneading. The minimum amount of proofing time is general 8 hours or overnight, and maximum is around 24 hours but I took this to 2 and a half days to develop flavour. If I am proofing beyond 8 hours I generally do this in the fridge and not in my oven or countertop. Despite being in the fridge, this dough rose to more than double the original size. This particular batch turned out great. Don’t let the burnt look fool you – Whilst I probably could have baked for 5 minutes less, they came out fantastic after baking for 20 minutes at 230C/450F. The outside was crunchy and the crumb was soft and chewy with the Guinness flavour coming through followed by a molasses aftertaste. My serving suggestion for this bread would be with a hearty vegetable soup or steak and fries. Let me know if you try this recipe, what beer you use and how it came out. If you enjoyed this video, please leave a comment, like and subscribe. See you same chilli time, same chilli Channel. NO-KNEAD GUINNESS BEER BREAD (Enough for 1 loaf or 8 dinner rolls) Ingredients: 1 x tin of Guinness Stout (440ml/14.9 Oz) 3 ½ x Cups bread flour (You can use all purpose flour) 1 x 7g sachet or ¼ teaspoon of instant yeast 1 x teaspoon salt 2 x tablespoon Molasses Method: 1. Place Guinness, salt, yeast and molasses into a bowl and stir to combine. 2. Add the flour and using the handle end of a spoon, incorporate the wet and dry ingredients until they come together to form a ball. 3. Cover with plastic wrap and proof (overnight, on the counter, or greater than 8 hours in the fridge up to 24 hours or as long as desired. 4. Place proofed dough onto a floured surface, and pat with flour to stop dough from sticking. 5. Shape as desired – this mixture is enough for 1 loaf or 8 dinner rolls. 6. Pre-heat the oven to 230C/450F and proof for a second time under a dry kitchen towel for half an hour 7. Bake for 15-20 minutes (Longer for darker crust). FIND ME ON SOCIAL MEDIA: Instagram: @frankies_fire Twitter: @FrankieCanCook #nokneadbread #guinness #Beerbread Copyright Disclaimer Under Section 107 of the Copyright Act 1976, allowance is made for "fair use" for purposes such as criticism, commenting, news reporting, teaching, scholarship, and research. Fair use is a use permitted by copyright statute that might otherwise be infringing. Non-profit, educational or personal use tips the balance in favour of fair use.