The Growler Girdle is a family business, based on our family farm in Montana, USA. Dad, Mom and the kids (all grown up now) take turns in all parts of the hard work, whether it's woodworking, milking the cow, baking, or harvesting our honey. During the summers, our family is extra busy at farmers markets selling artisan baked goods and produce. Our farm/bakery is called Rocking Rose, and we've grown and learned a lot over the last 10 years. Mom loves to experiment with recipes, and this is one of her very own! She prefers Guinness in the recipe, but says you can use any beer you like. We are not professional bloggers or writers, but we hope you enjoy this recipe. There's a short video clip at the end to demonstrate the shaping of the loaf. Cheers!
Ingredients:
· 12oz bottle of Guinness beer
· 1 1/2 cups lukewarm water (you will use 3 c, total, liquid)
· 1 Tablespoon yeast
· 1 T kosher salt
· 1 cup grated sharp cheddar cheese
· 2 tsp onion powder
· 6 ½ flour
1) Simmer the Guinness gently for 10-15 minutes to increase its flavor. Remove from heat and cool to about 110 F. Pour Guinness into a 5-6 quart pot and add enough lukewarm water to equal 3 cups total liquid. Add salt and stir. Add yeast and stir well; no need to proof.
2) Add flour, cheddar cheese and onion powder to pot, all at once, and mix until well blended. The dough will be moist and sticky. Put a lid on the pot and leave it slightly canted to let the gases escape.
3) Resting: Allow dough to rest in the pot on a counter at room temperature and let rise for 2 hours.
4) Next, place pot in fridge to chill. The dough needs to chill at least 45 minutes before shaping and baking.
5) Baking: Using well-floured hands, remove a chunk of dough from the pot and shape into your preferred loaf style. ( round, baguette, etc.) DO NOT KNEAD! Just shape gently with your hands.
You may use a lightly greased pan, sprinkled with corn flour; or a baking sheet with parchment paper which is my preferred method.
7) Bake in preheated oven at 450F for 30 minutes.
**Put the remaining dough back into the fridge. Keep the remaining dough in the fridge and use for up to two weeks.
