If you’re reading this right now, your life is about to change in quite possibly the best way ever. And I can take zero credit for it. I’m just sharing the wealth.
One of my favorite bloggers at Love Beer Love Food shared a recipe for Magazine Worthy Bread, which in my mind is now simply referred to as the Best Bread Ever. For more recipes and all things beer (she home brews!), click on over to her blog and stay awhile.
There are 2 things that make this the Best Bread Ever. 1. It is so crazy easy to make. 2. It tastes like magic. Please trust me, if you’re intimidated by bread, follow this recipe, take a deep breath, and prepare to be wowed. I seriously don’t think you can mess it up. It’s a yeast+beer bread, so it will rise perfectly. And you don’t really need to knead it at all. Just smush it into a ball. It’s foolproof, y’all.
I’ve made 2 loaves in 1 week, and currently have 2 more loaves rising in the kitchen. Yesterday’s bread was inhaled in less than 1 hour with some bruschetta, wine, and friends.
As you can see, the Dutch oven version is perfectly round and has a gorgeous crust. The crock pot version is a little less visually appealing, but a few minutes under the broiler gave the crust some crunch. Both loaves tasted identical and were equally as simple to make, so I can’t really recommend one over the other. Go with what you know (or the equipment that you have). You won’t be disappointed.
The Best Bread Ever
Yield 1 round loaf. Very slightly adapted from Love Beer Love Food.
– 3 cups King Arthur bread flour
– 2 tablespoons flax meal
– 1/4 teaspoon yeast
– 1 1/2 teaspoons salt
– 3/4 cup + 2 tablespoons warm water
– 1 tablespoon apple cider vinegar
– 6 tablespoons beer (Miller Light and Yuengling have worked well for me)
Combine flour, flax meal, yeast, and salt in a large bowl, stir to combine. In a large measuring cup, combine warm water, apple cider vinegar, and beer. Pour wet ingredients into dry ingredients, stir until combined. Cover with a clean towel and let sit overnight.
On a lightly floured surface, knead dough a few times (seriously, it doesn’t take much) and form into a ball. Place ball on a large piece of lightly oiled parchment paper and cover with plastic wrap. Let the dough rise for 2 hours in a nice warm spot.
When risen, lightly flour the surface of the bread and cut a shallow slit across the top with a floured serrated knife.
Dutch Oven Instructions
About 30 minutes before baking, preheat oven to 500 degrees F. Place Dutch oven and lid in oven to preheat as well. Once heated, removed Dutch oven from oven, place bread dough (still on parchment paper) in the Dutch oven, replace lid, and put the whole thing back in the oven. Reduce heat to 425 degrees F. Bake for 30 minutes with the lid on, and another 25 minutes with the lid off. The bread should have a beautifully browned firm crust and register an internal temperature of 210 degrees F when fully baked. Cool completely on a wire rack. Slice, enjoy, sigh.
Crock Pot Instructions
About 30 minutes before baking, preheat crock pot on high with the lid on. Once heated, place bread (still on parchment paper) in the crock pot and cover. Bake for 1 to 1 1/2 hours (depending on your crock pot). This loaf took about 1 hour and 15 minutes on high. Once baked through with a firm crust and an internal temperature of 210 degrees F, remove from crock pot and place under the broiler (on high) for about 5 minutes, or until the crust is browned to your satisfaction. Cool completely on a wire rack. Oohs and ahhs to follow.
Have you ever made bread in a crock pot? Do you have a favorite bread recipe to share?
Want more crock pot recipes? Check out my Crock Pot Challenge wrap up – 9 easy and delicious slow cooker recipes!