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Cloudy bread, with beer and thyme

Cloudy bread, with beer and thyme


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In a large bowl or in the bowl of the mixer / robot, prepare the mayonnaise, dissolving the yeast with the sugar (which will activate it) in lukewarm water, add flour and mix until you get a softer paste. Set aside for at least 20 minutes (the longer it ferments, the richer the bread tastes).

Add the beer and the rest of the water, salt and then the flour in the rain. Start kneading (by hand or with a robot), then slowly incorporate the oil. Knead until you get a homogeneous, soft, shiny dough. Grease with a little (a tablespoon) of oil and leave to rise for about an hour (or until it doubles in volume) covered with cling film. The dough will become even fluffier.

Transfer the dough to the work surface sprinkled with flour and knead it just enough to shape it. Cut the dough in half, then each half, into 3. Roll out each piece of dough, roll it and round it by hand.

Transfer the pieces of dough to a tray prepared with baking paper.

Leave it to rise for another hour, the bread will rise and unite, like a cloud.

Grease the bread with 1 tablespoon of oil. Sprinkle with thyme and put the tray in the preheated oven on low heat for about 45 minutes (or until you think it is well cooked, depending on your oven).


Good appetite!

If you like my recipe, you can also find it on my blog:


Video: Det lukter høst, og fisk - Havabbor og Sjøørretfiske 2021 (June 2022).


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