Beer Bread

From the kitchen of HF

To make with beer and vinegar:

4 c. flour

1/2 tsp. instant yeast

1 tsp. salt

3/4 c. beer

1 1/4 c. water

2 tbsp. vinegar

To make without beer:

4 c. flour

1/2 tsp. instant yeast

1 tsp. salt (or to taste)

1 3/4 - 2 c. water (or until dough consistency, add slowly)

Mix dry ingredients, add water/beer slowly kneading in until you have a decent dough consistency (may need more or less water) Let rise for 15 hours. Knead and place on parchment paper in dough ball and place in dutch oven or iron skillet with lid. Let rise for 2 hours. Heat oven to 500F. Place iron skillet with lid on in oven then decrease temperature to 415F. Bake for about 30 minutes depending on crust consistency preference.