Pictured: Wisconsin Beer-Cheese BreadOne technique that was reinforced was making the dough ahead of time and letting it hang out in the fridge before use. It can stay in the fridge from one to two weeks depending on the recipe. Since it's so easy I had gotten into the habit of making the dough the day I planned to bake the bread. While that works fine, allowing it to mingle in the fridge for a while really helps develop the flavor and makes it much easier to handle and shape. So I'm putting the dough bucket back into my fridge:@)
I made the Beer-Cheese Bread with a nice hearty Brown Ale and cheddar, and I'm looking forward to trying the American-Style Whole Wheat Sandwich Bread soon. Don't hesitate to pick up this book or give this easy, almost foolproof technique for bread making a try folks! It's not a bad idea for a Christmas gift either... Christmas is coming, just sayin'.
Eat well and have a happy day:@)