On international beer day there is nothing better than a fresh slice of beer bread with some butter and cheese. I like to keep things simple and just lather on the fresh butter when I make a lovely bread at home. This simple Thermomix recipe is a super easy one to adapt and you could, instead of baking it on a tray, also bake it inside a dutch oven. Simply take a cast iron pot and heat up in the oven for at least 45 minutes. Instead of dropping the bread onto the tray you can then simply place it inside the hot cast iron casserole dish and close the lid. After 15 minutes of baking you can open the lid and will end up with a super tasty and fluffy bread.
I use my Thermi Servebowls to prove the dough because they act like a mini proving cupboard and keep the temperature very steady for my bread. It is super easy to use and you don’t have to worry about placing your bread in a warm area of the house on a cold day.
Place the lager and yeast in the mixing bowl. Warm 2 Min. / 37C / Speed 2.
Transfer the dough into a medium Thermi servebowl and cover with a lid. Leave to prove until doubled in size for 1-2 hours. If you don’t have a Thermi Servebowl you can use a normal mixing bowl and cover it with a damp tea towel or a shower cap.
Remove the dough from the bowl and place onto a lightly floured silicone baking mat or surface.
Shape into a round by tucking in the corners, then flipping it upside down and moving it between your hands until you have a round shape. Place it seam side up into a bread proving basket dusted with flour. Cover with a tea towel or a shower cap and leave to prove until it has increased in size by a third again.
Meanwhile, preheat the oven to 250C / 230C Fan / Gas Mark 1. Line a baking tray with a silicone baking mat or greaseproof paper and set aside.