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Bread

Peruvian Andes Beer Bread [BBB]

Cusqueña Beer BreadThe bread originally chosen for April is the Granville Island Beer Bread, a bread celebrating the beer named for the Island that houses it’s brewery. The Granville Island Brewery opened its doors to Canada’s first microbrewery less than 30 years back – which changed brewing history there. This delicious bread was obviously designed to showcase the beer that comes from that area.

Cusqueña Beer BreadCusqueña Beer BreadSeeing as how I am far from Canada, I have decided to showcase the beer here in Peru. There are several good ones, but the one I buy depends on what I will eventually do with it. There are a lot of stews that use dark beer or chicha de jora (corn beer), which cook up to be delicious. Additionally, I have eaten bread made with chicha and found it delicious! But until now, I hadn’t actually used beer in a yeast bread…but this definitely won’t be the last time! I chose to use a dark lager that bears the name of it’s city of origin, Cusqueña. Not only does this bread have Peruvian beer but also uses turkey sausage & pepper jack cheese.

Cusqueña Beer BreadCusqueña Beer BreadEasily, I would consider making this again. My thoughts about the next time? This particular dough seemed to explode when left to rise – it got far bigger that I could handle. Given that our days here are hot and humid, I wonder if that forced a quick rise? At the same time, the quantity of some of the ingredients might have also contributed to a fast rise. Does the quality, type or strength of the beer make any difference when baking? These are the things I ponder. Besides this, I would probably leave the sausage out next time. I really liked it, but with the bread so BIG, the sausage spread throughout seemed oddly placed instead of dotting the dough. I look forward to seeing other loaves for comparison! All in all, this was definitely a recipe I would enjoy again, it had a great bite from the beer and would make a delicious sandwich (ours didn’t last long enough for sandwiches!).

Cusqueña Beer BreadI would highly recommend you make this bread. Use your local beer, your favorite sausage and the cheese that pleases you. Make it your own and make it today!

Peruvian Andes Beer Bread

Yield: Makes 2 loaves

Source: Adapted from CookingBread.com

Ingredients

    Night before:
  • 1 1/4 cups flour
  • 3/4 cup tepid water
  • 1/4 teaspoon instant yeast
  • Day of:
  • 1 (12 oz) bottle of Cusqueña dark beer (room temperature)
  • 1/4 cup olive oil
  • 2 tablespoons onion powder (or dried flakes)
  • 4 teaspoons instant yeast
  • 1/2 teaspoon ground pepper
  • 1/4 cup sugar
  • 4 - 4 1/2 cups flour
  • 1 pound turkey sausage, broken apart & cooked
  • 2 - 3 cups grated Pepper Jack (or other similar) cheese

Preparation

  1. The night before combine flour, water and yeast in a large bowl. Cover with plastic wrap and set aside for at least 8 hours or until the next day.
  2. Add the beer, olive oil, onion powder, instant yeast, salt, pepper, sugar and 1 cup of the flour to the "Night Before" mixture. Stir with a wooden spoon to blend the ingredients together well. Add in 1 1/2 cups of flour and continue to stir. Repeat, adding in 1 to 1 1/2 cups flour. Sprinkle more flour onto a flat surface and turn the dough onto the floured surface. Knead dough until it becomes smooth and slightly tacky, about 8 minutes.
  3. Lightly oil a large bowl and place dough in, turning so all sides are lightly coated. Cover with plastic and let rise for 1 hour or until it has doubled in size. Sprinkle a little flour onto a flat surface and turn out the dough. Add the sausage and half of the cheese and knead until both are fully incorporated. Cover dough with plastic wrap rest dough for 15 minutes.
  4. Prepare the baking sheet with parchment paper, coat with cooking spray and heavily sprinkle semola or cornmeal (polenta instantanea). Preheat oven to 350F.
  5. Cut dough in half, shape into loaves and place onto prepared baking sheet. Cover with plastic wrap and allow to rest for 1 hour or until doubled in size. Using a sharp knife, score the dough about a inch deep. Sprinkle the rest of the grated cheese on top of the loaves. Bake for 30-35 minutes or until a thermometer placed into middle of loaf reads 180F-190F. Remove from oven and allow to cool on a wire rack.

Notes

See the original blogpost at The Knead for Bread.

See the original recipe at CookingBread.com.

See the step by step photo instructions.

http://www.provechoperu.com/2012/04/peruvian-andes-beer-bread-bbb/

Beer Bread is being served up as the Bread Baking Buddies challenge of the month. This months challenge was hosted by Natashya of Living in the Kitchen with Puppies, April’s kitchen of the month. Visit the other Bread Baking Babes, I am sure they would offer you a delicious slice of Beer Bread as well!

Discussion

8 Responses to “Peruvian Andes Beer Bread [BBB]”

  1. Love that you did this Peruvian!

    Posted by MyKitchenInHalfCups | April 16, 2012, 6:49 am
  2. Love the looks of your bread Gretchen, and yes now you mention it I think that the type of beer can make a difference, especially when you use one that is yeasted on the bottle (haha probably not the right expression).

    Posted by Baking Soda | April 16, 2012, 7:50 am
  3. Beautiful! I love how you made it your own. Looks delicious!

    Posted by Natashya | April 16, 2012, 9:55 am
  4. Gorgeous bread! I would leave the sausage out next time, too, and just have the cheese on top not inside of the bread. My oven spring was enormous so there really is a lot of activity with this one.That Peruvian beer sounds fabulous!

    Posted by Elle | April 16, 2012, 3:03 pm
  5. That is fantastic looking bread. I could eat the whole thing!

    Posted by Katie | April 17, 2012, 1:40 pm
  6. It looks and sounds delicious! And who cares about the placement? I love seeing the pieces of sausage in your bread.

    Posted by Elizabeth | April 17, 2012, 5:05 pm
  7. I must say I really like those little sausage spots here and there, I guess the sugar in the beer/alcohol makes it rise better too.

    Posted by Lien | April 21, 2012, 4:48 am
  8. Thanks for the information for my research. I’ll be sure to link back and mention the resource if I use any of it! Jess

    Posted by Stan Schubridge | April 30, 2012, 4:02 pm

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