Every weekend, like most of you, I go to the grocery.
I stand in line at the deli counter and peer out at the vast assortment of breads at the bakery section next to me. Truth be told, I don’t just look…I lust.
I lust for the focaccia, ciabatta, the baguettes, and the french bread. I dream of sandwiches piled high on yeasty dinner rolls and jam spread over English muffins. And the bagels, the bagels nearly bring me to tears.
Alas, my fate awaits me in the frozen food section with a loaf of Udi’s gluten free bread.
Generally speaking, I have come to terms with this. But sometimes, my longing for a good crusty bread is just beyond my control. This was just the case over the weekend. Now keep in mind I have tried for ages to come up with a good artisan bread. Each and every time it is a waste of time and expensive gluten free flour. However, my inner rebel was not willing to accept defeat so I decided to go a different route with a yeasty beer bread.
Whyyyyy didn’t I think of this sooner?! It was amazing! I mean look at it! Perfectly thick, chewy and gooey Smoked Gouda and spicy jalapeno!
I served this with chili, and it was perfectly dippable. I can think of so many more flavor variations and soup combinations I want to try for the fall!
The process was actually super simple. I just added warm water and yeast together and let it sit until it got all bubbly. Then I mixed the yeast, flour, and beer together until a super thick, very sticky dough formed. Then I added the cheese and chopped jalapeno. Covered, and let it sit all day.
When I got ready to bake it I turned the oven to 425 and put my dutch oven inside, so it gets super duper hot. Then I turned the dough out onto a floured surface and made a big ball. I took my dutch oven out of the oven, sprayed it with cooking oil, and added a little olive oil (for good measure) and dumped the ball of dough right in there! I drizzled a little more olive oil on top (why not?!) put the lid back on and baked it for 20 minutes covered, then 10 more minutes uncovered.
No kneading, no wresting with sticky dough. Just mix, rise, dump, and bake!
As always, I made this using gluten free ingredients. However, if you are not gluten free simply sub regular all purpose flour and regular beer!
Original article: The Best Gluten Free Bread: Smoked Gouda Jalapeno Beer Bread
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