1Put the flour in a large bowl. Add the yeast and salt to the bowl. You don’t have to but I like to mix everything up a bit before I add the water and blue moon beer.
2Add the warm water and beer, mix everything together. You can use your hands for this but I wouldn’t – the dough will be very sticky and will stick all over you! Once everything is incorporated you want to cover the bowl with plastic wrap and put it in a draft free place. Let the dough sit for 16 to 24 hours.
3Use a spatula to dump the dough on a well flowered counter or board. Add flour to your hands and you want to fold the dough over on itself in thirds (like folding a letter). You want to bring in the sides then fold over the top and bottom.
4Put the seam side down them transfer the dough ball to a bowl lined with a kitchen towel that has been well floured. Pull the towel over the dough then let sit for an hour. When 30 minutes have passed add your pot to the oven and turn it up to 450F.
5When the hour is up take the pot from the oven and put the dough into the pot. Cover and return to the oven for 30 minutes. When the timer goes off remove the lid from the pot and bake for another 15-20 minutes.
6Once finished carefully remove the bread from the pot (it will be rocket hot) and let it cool on a rack for at least 1 hour! Do not touch it before the hour is up – I know that’s hard to do but it will be worth it… Cut you off a slice and give it a try. It will have a nice smell and great taste… Eat & Enjoy!
Chef Jansen Chan's pumpkin pie hack lets you make one from scratch in less then 30 minutes. Who wants to spend time making pie crust, when you can be enjoying Friendsgiving? With The International Culinary Center
You're making Friendsgiving dinner, and cranberry sauce is in the house. What can you do with the leftovers, and the naysayers? Make this delicious seasonal sangria that Eamon Rockey created for us. Wanna try it at home? Get some Rockey's Milk Punch
See more Friendsgiving cocktails you can make with your cooking ingredients.
This recipe can be traced back to once-popular and long-gone restaurants and department store cafeterias in downtown Nashville, where thick slices of hot egg bread were split and filled with creamed chicken.