Making bread scares me. The thought of handling yeast somehow scares me to bits. Don’t ask me why. I just feel that way. Maybe it’s because yeast is sort of living. You need to treat it at the right temperature, with the right attitude so that it works for you. Meh. Scared.
The idea behind it is that beer is yeast, just in a prettier, bubbly form. The list of ingredients is short and it’s simple to make. It probably took me all of 30 minutes to prepare, and I am not the world’s fastest baker.
Gabrielle recommends mixing the dough using your bare hands but my kitchen lacks a big enough countertop and I was really itching to try out the dough hook of my KitchenAid. As for the beer, I opted for Singha beer because I like Thai beers. Does that make sense? And since I had a jar of dried rosemary leaves sitting in my cupboard unused, thanks to my still alive and kicking rosemary plant, I decided to sprinkle some on top of the dough before dumping it into the oven. Good move too, the smell of rosemary wafting through the air as the bread was baking was heavenly.
Less talk, more pictures.
The result was fab! Because of the butter at the top of the dough, the bread crust ended up being, err, crusty. Yum. We had it with butter, jam, olive oil and balsamic vinegar, and sprinkled with black pepper and it tasted GOOD.
Have I gotten over my fear of yeast? No. But I sure can make bread.