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Recipe 16: Beer Bread


I've never been good with prepared bread. I look with great admiration foodbloggers all they can do bread, croissants and the like. I just can not. I think it's a bit like having a green thumb. I obviously have not even that, I could not even kill a cactus plant. Fortunately, there Sergi who remembers to water every day plants of basil and parsley, or should I go ahead of dried herbs.

But I said, with the bakery for me is the same thing. You do not know how many times I have dreamed of the yeast mother, or even try to do it. So I went searching for the procedure to do so. I started reading: Prepare the dough and let stand for 2 days, then another 2 days, then 5 more days ... and then what? Need to refresh every week? No, I do not know if I could never pursue such a thing.

Here, as I have not brought to the bakery. And I will say that I've got to be tried. I once baked at high temperature and I was burned out, once a lower temperature and it sucked, I did not once has risen and the time after I wrapped in two blankets and the ' I put close the heater on. But there was nothing to do. Nothing. And then comes the recipe for Jamie. Nothing special, Beer Bread (the bread to beer). Simply replace half the water with your favorite beer, because I did not know how he would come, I have chosen a classic, the Becks, even though in reality I'd try to remake the bread with the Guinness. I do not know what sort of magic on her face Jamie recipes to take them always a marvel, but in this case it worked. Yes, I finally managed to make bread! Good, with the soft crumb and the crust crisp. A slight taste of beer, just a hint, the little that is enough to make the difference between a simple bread and bread to beer Jamie. And so at last I managed in my business: I made bread! And I can finally say that I understand the joy of swaddling the dough to let it rise, waiting hours to see a handful of ingredients that swell up to overflowing from the bowl ...

This recipe is always taken from the book by Jamie Oliver, The Naked Chef.