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posted: 9/4/2013 6:00 AM

Goose Island Oktoberfest Beer Bread

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  • Mark Black/mblack@dailyherald.comElliott Papineau's beer rotisserie chicken sandwich. Papineau is part of the Daily Herald Cook of the Week Challenge.

      Mark Black/mblack@dailyherald.comElliott Papineau's beer rotisserie chicken sandwich. Papineau is part of the Daily Herald Cook of the Week Challenge.

 

800 grams (6 cups) bread flour

1 bottle (12 ounces) Goose Island Oktoberfest

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12 ounces water

1 tablespoon barley malt syrup

3 teaspoons kosher salt

1 teaspoon active dry yeast

Add bread flour, kosher salt and active dry yeast to the bowl of a standing mixer with dough hook attached. Turn on mixer to low and slowly add the water, beer and barley malt syrup to the dry ingredients. Scrape down the sides of the bow if necessary. Mix for 10 minutes on low speed, then increase to medium speed. When the dough begins to separate from the sides of the bowl and form a ball around the dough hook, turn off mixer and remove dough from the hook.

Place the dough in the mixer bowl with a towel loosely draped over the top. Let the dough rise for about 2 hours.

Heat oven to 400 degrees. Place dough in a loaf pan while the oven is preheating. Bake the bread for 40 minutes or until the top is golden brown. Remove the bread immediately from the loaf pan and to let cool on a wire rack.

Makes 1 loaf.

Elliott Papineau

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