This bread is a heavy, warm, yeasty type bread. The kind of bread you’d expect the wives of coal miners and farmers to make. A substantial bread with lots of flavor that would stave off hunger for hours. In fact, it’s almost a meal in and of itself! Being near a lot of terrific markets, I started looking around for a wonderful farmers sausage, something made locally with lots of spiciness and flavor. Of coarse you could substitute the farmers sausage with a polish sausage, garlic sausage, pepperoni even bacon or ham. So long as it ‘s delicious it doesn’t matter, be adventurous.
For me I thought Granville Island Market would be the best place to find unusual meats . Here’s a picture of my little sister’s toy poodle named Pico hanging out on one of the piers. In addition to the market and all the unique shops, Granville Island has it’s own brewery. You can even take a tour and sample some of the delicious beers, it’s a nice way to spend an afternoon. They make some terrific honey ales and lagers, I chose a nice Amber ale with lots of flavor.
Sampling the beer while concocting this bread wasn’t so bad either! ” HICKUP ” And of course I had to add extra Monterey Jack cheese on this bread. That’s why I stated 2 – 3 cups of cheese. If you want something really special use the whole 3 cups. Mmmm! Serve this beer bread warm to your hockey/football buddies with an ice-cold ale. It’s the kind of bread that you can rip off a piece and serve. Your team may not win but, this bread is sure to be a winner.
- NIGHT BEFORE:
- 1¼ cups bread flour
- ¾ cup tepid water
- ¼ teaspoon instant yeast
- DAY OF:
- 1 - 12 oz bottle beer (room temperature)
- ¼ cup olive oil
- 3 tablespoons dried onion flakes
- 4 teaspoon instant yeast
- ½ teaspoon ground pepper
- ¼ cup sugar
- 4 - 41/2 cups bread flour
- 1½ cups farmers sausage
- 2 - 3 cups grated Monterey Jack cheese
- The night before you make this beer bread combine 1¼ of bread flour, ¾ cup tepid water and ¼ teaspoon instant yeast. Mix till well combined, cover with plastic wrap and set aside till next day. The next morning prep all your ingredients, this will help to make things move faster.
- Pour the foamy night before mixture into a large bowl. Add in the room temperature bottle of beer.
- Add in the olive oil and the dried onion flakes.
- Add in about a cup of bread flour and the instant yeast, salt and freshly ground pepper.
- Add in the sugar and with a wooden spoon mix all these ingredients together till well blended.
- Add in another cup and a half of flour; mix well. Sprinkle some more flour onto a flat surface.
- Pour out the wet dough onto the floured surface, place a little more flour on top.
- Start to knead the dough and continue to add a little flour till the dough becomes smooth (a little on the tacky side). Knead the dough for about 8 minutes. After kneading the dough pour a little oil into a bowl.
- Turn the dough over so all the sides are lightly coated. Place some plastic wrap over the dough and allow to rise for about an hour or till it has doubled in size. Sprinkle a little flour onto a flat surface and pour out the dough.
- Add the farmers sausage or any other cooked sausage you would like. Add about 1 cup of cheese and knead the dough till all the sausage and cheese in incorporated.
- Cover dough with plastic wrap and allow to rest for about 15 minutes, this will help the dough to relax.
- Afterwards cut dough in half, shape into loaves and place onto a cornmeal parchment lined cookie sheet. Cover with plastic wrap and allow to rest for 1 hour.
- Using a sharp knife score the dough about a inch deep. Sprinkle the rest of the grated cheese on top of the loaves.Bake in a preheated 350F oven for 30-35 minutes or till a thermometer places into the middle of the loaves reads 180F - 190F. Remove from oven and allow to cool on a wire rack.