Beer Bread

4-41/2 cups all purpose flour
1 package instant active dry yeast = (2 1/4 Tsp)
2 Tbsp sugar
1 Tsp kosher salt
1 Tsp dough improver
1/4 cup bakers milk
1 cup beer
1/2 cup purified water
1 Tsp. garlic powder
2 Tbsp. dried onions

• 1. Combine flour, sugar, salt, dried milk, dough conditioner, garlic powder, dried onions in a large mixer bowl mix with whip well. (Reserve 1 cup of flour on side)

• 2. heat the 1/2 cup of purified water, until warm (120 to 130 degrees F), add yeast to warm water (let yeast activate for about 5 min. sprinkle a pinch of sugar in with this mixture, it will help yeast move along well.

• 3. Add water with yeast and 1 cup beer into the flour mixture, blending well on speed 2 of kitchenaid or knead well by hand for about 5 minutes adding additonial cup of flour in until the dough reaches the right consistency mix or knead for an additonal 5 minutes until dough is slightly tacky but not sticky.

Dough should be pliable and no longer sticky (should feel like a sticky post it paper). Dough should look smooth and silky. Not sure if the dough is kneaded enough? Do a window pane test. Take a small piece of the dough, roll in a ball flatten and stretch as your pulling. Dough should not break easy and should appear almost transparent.

RISING

1. Shape dough into a ball, pinching underneath to close any gaps. Place dough in a greased bowl; cover with a slightly damp cloth, loose plastic wrap or loose fitting lid.
2. Let rise in a warm place until light and double in size, about 1 hour.

SHAPING AND BAKING

1. Punch down dough to remove air bubbles; divide dough into two parts.
2. From dough into desired shapes; place in greased bread pans or on a cutting board or flat surface sprinkled with semolina or cornmeal.
3. Cover, let rise in a warm place until light and doubled in size, about 30 minutes.
4.Heat oven 15 minutes before end of second rising time. (If a baking stone is used, place stone in the oven to get hot while heating the oven.
5. Bake at 375 degrees F according to shape until loaf sounds hollow when lightly tapped. If loaf becomes too brown, cover with aluminum foil during last 10 minutes of baking.
6. Immediately remove from pans or stone and place on a wire rack. Cool bread for at least 1/2 hour before slicing.

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