- 1 cup Southern Wit (warm), or other Belgium beer
- 1 cup Bread Flour
- 1½ teaspoons active dry yeast
- 1¼ cups warm Southern Wit (warm), or other Belgium beer
- 4 cups bread flour
- 1 tablespoon yeast
- 2 tablespoons sugar
- 2 tablespoons butter (melted)
- 1 tablespoon salt
1. For starter combine the beer, flour, and yeast in a large bowl. Let stand in a warm place (above the oven is usually a good choice) until mixture is foamy and doubled (about 20 minutes).
2. Add remaining ingredients and mix in a stand mixer until combined. Using dough hook, beat until dough is smooth and elastic, about 10 minutes. Pour a little oil over the dough and place in the warm area to proof until doubled in bulk, about 40 minutes. Punch dough down and knead about 5 minutes.
3. Shape the dough into a loaf and place in a 9 x 5 x 3 loaf pan, or place on a baking sheet in a long, narrow shape. Brush with a little melted butter and let rise in a warm area for about 30 minutes. Preheat oven to 400°F. Bake about 40 minutes or until the loaf is golden brown and sounds hollow to the touch. Place on a cooling rack and let cool at least 30 minutes before slicing.