I’ve been traveling a lot lately.
And, not that traveling isn’t in itself indulgent, one of my very favorite “indulgences” to which to treat myself while in the midst of strange hotel surroundings, is to cozy up in bed (under the warm covers, of course), delight in a giant snack, and fall asleep watching cable TV.

You see, all three elements of the above are SO against the rules at home!
NO eating in bed – NO food in the bedroom, ever – NO TV in the bedroom, ever – AND, NO cable TV!

It’s just so out of the ordinary for me – but I kinda like it!

And so the bread…

I think, yes I think, I may have fallen asleep watching the Food Network and it may have been a program where certain famous spots are visited and a certain beer bread recipe may have been revealed…

But I don’t really know for sure, remember, I was falling asleep.

In any case, I decided I’d try out this baking experiment looming in the back of my mind.

I did. And it was great, of course.

Except for one thing.
Remember how experiments are often rough and messy?
Well, this one wasn’t rough, but it was messy.
Lesson learned: “never underestimate the power of yeast.”
And, always let your dough rise and proof in a vessel much larger than uprisen capacity.

(Yeast Explosion)
(Salvaged Leftovers – Boule Loaf – you know I cannot waste anything!)

Let stout things rise.

And then let them bake!

Homemade Oatmeal Stout Bread

3 cups all-purpose flour
1 cup thick rolled oats
2 tsp. sea salt
4 Tbs. butter, softened
2 tsp. dry active yeast
1/4 cup molasses
1/4 cup warm water
12 oz. oatmeal stout beer

Combine the flour, oats, sea salt and butter in a the large bowl of your stand mixer.
Meanwhile, combine the yeast, molasses, and water in a small bowl or measuring cup and allow to sit for about 10 minutes. Add the yeast mixture to the flour mixture, along with the beer.
Using the batter blade of the mixer, beat or mix until well combined.

Cover loosely with a towel and allow to rise in a warm, well ventilated area for about 2 hours.

Transfer to the fridge and chill another 2-4 hours (or even up to 4 days, covering tightly after the first day).

Preheat oven to 450 degrees and bring the dough out of the fridge, filling a greased bread pan with the cold dough and allowing to rest at room temperature for at least 40 minutes. (At this point, you can sprinkle with extra oats, if you desire).

Bake in the hot oven for about 25 minutes, until golden brown.

Slather in butter, of course. Or slice and make one of the best sammies you’ve ever had: Black Forest Ham and Swiss Grilled Cheese on Homemade Oatmeal Stout Bread. You can imagine it, right?


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