Beer bread
Ingredients
• 230 ml Watou Tripel
• ¼ tsp instant yeast
• 15 ml apple vinegar
• 450 g flour
• 1 ½ tbsp salt
• a few sprigs of thyme, rosemary and oregano
• oil
Preparation
Combine the beer with the yeast and vinegar. Put the flour and salt in a large mixing bowl. Chop the thyme, rosemary and oregano and mix with the flour. Slowly add the beer and yeast mixture. Knead into a ball. Cover with a tea towel, put in a warm place and leave to rise for 8 to 15 hours (e.g. overnight).
Dust the worktop with flour and place the dough on it. Knead for ten to fifteen times and shape the dough into a ball. Rub a pot or baking tin with oil. Cover with parch-ment paper and place the dough in it. Cover and leave to rise for another 2 hours.
Preheat the oven to 230 °C. Place a dish with water on the bottom of the oven. Place the baking tin in the oven as soon as it has warmed up. Bake for 30 to 40 minutes until the crust is nice and brown. Remove from the oven and leave to cool on a wire rack.
Serve lukewarm with Watou Tripel, Watou cheese or St.Bernardus cheese, St.Bernardus pâté and St.Bernardus rillettes.
Enjoy!
This recipe was made by Coeur de Boef. Have you used any of our beers in your own tasty recipe? Share it with us at marketing@sintbernardus.be and who knows, your efforts may well be rewarded.
