OK. I`m ready to share the slightly crazy New Year`s resolution I made this year. At first, I was a little unsure about my ability willingness to see it through, so I didn`t tell anyone — not even Howard – about it for the first 2 months. In my (general) experience, the more I share about one of my plans with no plan, the less likely I am to succeed.
It`s an energy thing.
Part of my hesitation was the spontaneity and lack of preparation surrounding the whole plan. (I cheated 3 days in — on Jan 3 — and bought 2 hamburger buns from the grocery store in a carb-deprived moment of desperation.) But now that bread baking has kneaded its way into my weekly routine, I confidently renounce store-bought loaves and buns for the remainder of 2011 and, I suspect, beyond.
I`ve learned alot about baking bread in the last couple of months. Experimenting with different formulas, substituting whole wheat for unbleached white and instant yeast for active lend themselves to a steep learning curve, and more than a couple of failed attempts. But as the price of flour is only going up, I figured it`s better to seize the day while I can still afford the wasted flour.
As a result of my experimentations, I can now produce a pretty mean multigrain loaf, a batch of pillowy soft whole wheat hamburger buns, pans of butter-rich brioche and a crusty Vienna loaf that the Von Trapps wòuld have lugged over the mountain pass. Add that list to my favourite foccacia recipe and some killer flatbread, and you`ll see that really we`re not missing anything on the bread front. Plus, the house smells amazing.
This Caramelized Onion-Beer Bread is perhaps my best, most flavourful loaf so far. Feeling creative one day, I opened the fridge and found some leftover crock pot caramelized onions, a dead soldier (in the form of an opened Anchor Steam Beer that went undrunk the night before), and a complete and utter dirth of bread. I turned to Dough by Richard Bertinet for inspiration and found his Gruyere and Cumin Loaf. I switched parmesan for the gruyere, beer for the water, kept the cumin, increased the yeast (he never calls for enough) and added a thick layer of caramelized onions.
The result was deep yeast flavour balanced with sweetness and spice with a little parmesan for punch. I dare you not to take a second slice.
I often bake one loaf right away, but allow the second to ferment in the fridge for up to 3 days before baking. This lets the bread develop more flavour, as well as providing us with freshly baked bread throughout the week. It works with most bread recipes. After dividing, forming and panning the loaves, wrap one of the pans with plastic wrap and store in the fridge. Remove the pan from the fridge at least 4-5 hours before baking.
After the first batch using the anchor steam, I have baked subsequent loaves using Piper`s Pale Ale, and well as the Garibaldi Honey Pale Ale from Howe Sound Brewing. I have avoided darker beers because of their effect on colour, but recently I`ve been imagining a loaf made with Guiness for St. Paddy`s…what do you think?
Caramelized Onion-Beer Bread
Yield – 2 loaves
| Unbleached All-Purpose Flour | 3¾ C | 18 oz |
| Table Salt | 1½ t | |
| Instant Yeast | 1½ t | |
| Beer, flat | 1½ C | 12 oz |
| Caramelized Onions | 1 C | |
| Parmagiano Reggiano, finely grated | ¼ C | 15 g |
| Cumin Seeds | ½ t | |
| Ground Cumin | ½ t |
Oz= ounce C=cup t=teaspoon
In the bowl of a stand-mixer fitted with the paddle, add the flour, salt and yeast. Mix on low speed until combined. Pour in the beer, then increase the speed to medium and run until it forms a rough ball. Switch to the dough hook, and knead on medium speed for 6-8 minutes, or until the dough is smooth and tacky but not sticky.
Lightly flour the dough ball and cover it with a clean, lint-free dishtowel. Rest for about 1 hour (or until doubled in size).
Grease 2 loaf pans with butter, and line the greased pans with parchment paper.
Turn the dough out onto a lightly floured counter and flatten into a square about ½” thick. Spread the caramelized onions onto the dough evenly and all the way to the edges. Sprinkle with the cheese and cumin, then press the toppings firmly into the dough using your fingertips.
Using a dough scraper, fold one third of the dough into the centre (like folding a letter), then fold the other third over top. Turn the dough over so the seam is on the bottom, flour lightly, and cover with a lint-free dishtowel and rest it for 30 minutes.
Divide the dough into 2 equal loaves, tuck the filling back in and gently pull and pinch the ends of the dough to hold it all in. Gently place the loaves in the prepared pans and cut 3 or 4 diagonal slits in the top of each loaf with a sharp knife or razor blade. Cover with a lint-free dishtowel and allow to rise for about 90 minutes (or until doubled in size).
Preheat the oven to 450° F for at least 1 hour, and ensure the rack is in the bottom third of the oven. Put the pans into the oven, mist the inside oven walls with water from a spray bottle, and close the door quickly. Reduce the temperature to 425° F, and bake for 25-30 minutes, or until the top crust is golden brown. Remove the loaves from the pans and cool directly on a wire rack for at least 30 minutes before slicing.
It makes a pretty mean grilled cheese, too. And with aged cheese and a beer? It really could save the world.
Looks amazing! I sort of want to lick my screen.
Oh my god. Are you serious? This looks amazing. I am definitely going to try this bread recipe. I’ve had one too many failed attempts and I’m sort of on the brink of just acknowledging the fact that I am not a bread baker, nor will I ever be, and leave that to the professionals. But with your rave review of this one, I think I absolutely must try it! And the grilled cheese looks heavenly. My goodness.
Steph, you must take back the bread — show no fear — bread can smell fear, and show that loaf who`s boss! Theresa
Thanks for the birthday wishes! I love that you are making all your own bread. I wish I could find the time/energy for that right now, but this little (big!) family of mine goes through so much bread, I don’t know how I could keep up.
I’ve been meaning to stop by and thank you for the award. I have “met” so many great people blogging, but now it’s getting out of hand. I have found so many great blogs I want to keep up on, I have to put them all in rotation and visit them once every few weeks. I love your blog, though and what you are trying to do, eat more consciously, more homemade, more healthfully.
Thanks Carolyn, and I hope you had a great birthday! Theresa
That is some bread! Oh, I can only imagine that grilled cheese…I’m super jealous.
I don’t know about saving the world, but it certainly saved an open bottle of beer from being poured down the drain. :)
At times I over dramatize, I know. But I`m glad you see the importance of saving at least one beer from the drain!
Yes, yes, go to the dark side (experiment with the Guiness). With a pumpernickel loaf (I’ve got a recipe that I haven’t been brave enough or confident enough in my bread-making skills to tackle yet). Attempted my first mixed-starter bread and on the second attempt the risen/frozen pizza dough as a starter was a flop. “Much to learn, you still have.”
Please share the hamburger bun recipe. I realize subconsciously I’ve been attempting the same resolution and have not mastered whole wheat flours yet. Love the tip about refrigerating the second loaf.
One or two more goes with the whole wheat hamburger buns, and I will pass it on for sure! (I like to make sure recipes work at least 3 times before I share them.)
What a beautiful loaf – a must try recipe!
This sounds amazing! I actually have a tupperware full of crock pot caramelized onions that need to be used. This would be a fun way to use them!
go for it Stephanie — and please let me know how you like it!
Wow Theresa – that’s a beauty. I am going to try it – we’re still in winter and I haven’t baked much bread. My biggest challenge will be not eating the onions before they go into the bread. And you never know – if everyone sat together and feasted on this bread, we would be closer to being one world.
That`s what I`m talking about Claudia! Give everyone a slice of this bread with some butter/vegan margarine, and you’d have world peace (at least until the bread was all gone)
Omg. That grilled cheese literally caused drool to cascade over my chin. I love bread … but I wish the carbs didn’t go straight to my behind. Sigh.
What a wonderful, savory loaf. Beautiful job. Woot on leaving store bought bread behind. ;)
I am so excited to have found this recipe (and your blog as a whole). I made my first loaf today, and it’s delicious. I have had some problems with slicing the bread, though–the onions/cheese collapsed inside the loaf so there are air pockets that leave my best efforts looking like I hacked it up with a machete. Any tips on how to avoid this, or how to prevent it for next time?
Rhiannon — I have a couple of tips that might help:
Let the loaf cool completely before slicing.
Use a serrated knife, and gently slice the loaf with a sawing motion.
When you`re folding the dough into thirds, make sure that the loaf is tight, and that you pinch the seam firmly. That might eliminate some of the air pockets.
Best of luck! Theresa
Thank you, Theresa! It sliced much better the next day (I think I picked a better knife). My second batch is currently cooling on the rack; the university where I teach is holding a “Best Baker” competition today and I’m entering this delicious bread…and hoping there will be enough left over to make some grilled cheese for dinner.
good luck — let us know how you do!
I came in first in the bread category, and second overall in the competition. (I lost to a very elaborate four layer cake.) The judges loved it. Thank you again for the wonderful recipe!
That is so cool Rhiannon — congratulations and thanks for letting me know!
It’s delicious..!!!! definetly i will try this soon.
Enjoy!