Roasted Garlic and Stout Bread

This bread has beginnings as a beer-based sourdough starter. Baked, the bread pairs well with chili and hearty beef or pork stews.

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  • Makes: 16 servings
  • Prep: 25 mins
  • Rise: 30 mins
  • Bake: 25 mins 400°F

Roasted Garlic and Stout Bread

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Directions

To make the starter:

  1. In a medium bowl stir together the beer, the 1/2 cup bread flour, the yeast, and the 1 teaspoon brown sugar. Cover with plastic wrap. Let stand at room temperature (70 degrees F to 80 degrees F) for 12 to 24 hours, stirring 2 or 3 times.

To finish the bread:

  1. Add the starter mixture and the next 7 ingredients to a 1-1/2- or 2-pound bread machine according to the manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough. Punch down. Cover; let rest 10 minutes.
  2. On a lightly floured surface, shape the dough into a ball. Place on a lightly greased or parchment-lined baking sheet sprinkled with cornmeal. Flatten slightly to a 7-inch round loaf. Using a sharp knife, make several cuts 1/4 inch deep across the top of loaf.
  3. Cover and let rise in a warm place for 30 to 40 minutes or until nearly double. Bake in a 400 degree F oven about 25 minutes or until bread sounds hollow when lightly tapped. Remove from baking sheet; cool on a wire rack. Makes 16 servings.

From the Test Kitchen

If you wish to achieve the ring pattern and beehive shape of the bread in the picture, use a coiled wooden dough-rising basket, available in bakers' catalogs.

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Nutrition Facts (Roasted Garlic and Stout Bread)

  • Per serving:
  • 112 kcal ,
  • 1 g fat
  • (0 g sat. fat ,
  • 0 mg chol. ,
  • 111 mg sodium ,
  • 21 g carb. ,
  • 2 g fiber ,
  • 4 g pro.
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