Classic Italian Bread


3 cups A.P Flour
1 1/2 t instant yeast
1 1/2 t salt
1 cup mild beer (I used PBR)
6 T Water (room temp)
2 T extra virgin olive oil



1) Mix flour, salt and yeast together
2) Mix beer, water and oil together in a separate bowl
3) Add Beer/liquid mixture to flour mixture
4) Mix until smooth and elastic
5) Cover with plastic wrap and let proof for 1 1/2 hours
6) Once dough has doubled in size roll into torpedo shape and let rise for another 30 minutes
7) While dough is rising, preheat oven to 450
8) Place baking stone in oven.
9) Score the bread with a sharp knife or razor
10) Mist or brush loaf with water
11) Bake for 25 to 30 minutes


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