I send my thanks to Carey Nershi (and all the folks she thanked) for her no-knead sandwich bread recipe. I was contemplating making it a while back. My husband was contemplating beer and cheese bread, which he'd had somewhere and was obsessing about. Instead of making the sandwich bread, I used her recipe as a jumping-off point for the bread my husband wanted. —louisez
- Makes 2 loaves
6 1/2 cups
beer (I prefer a dark beer, but any will do) (allow foam to subside before measuring)
very sharp cheddar, cut into 1/2-inch cubes
- Combine flour, yeast, and salt in large bowl. Add liquids. You can mix this by hand, but I prefer to used paddle attachment of stand mixer. Mix in cubed cheese. Cover with plastic wrap and a dish towel, and let rise 5 hours at room temperature. Refrigerate overnight.
- Prior to baking, remove bowl from refrigerator. Allow to sit till it reaches room temperature (depending on room temperature, this could take an hour or two).
- Turn out onto lightly floured surface. Divide in two. Shape each half into a boule (round loaf). Place on lined cookie sheet. (Lining the cookie sheet is essential, since some of the cheese will leak out and form tasty, crusty cheese bits. You will want these bits -- and will also want to be able to clean the cookie sheets easily. I used a silpat for bread as the liner. I think a regular silpat, foil, or parchment might also work.)
- Spray tops of loaves lightly with spray oil. Cover with plastic wrap and a dish towel, and let rise till doubled (about 1 - 2 hours).
- Bake in a preheated 450 degree oven for 30-40 minutes, or until loaves are nicely browned and test done (bread sounds hollow when tapped on bottom crust). Alllow to cool about an hour. Bread freezes well. It also is good toasted.