Home made bread kneaded with beer

This is a delicious bread thanks to the beer! We substitute the water with beer and we have a fluffy and moist bread inside with a nice crust on the outside. Definitely the beer makes the difference for such a home made bread

Ingredients (for 1 large loaf ):
6 tea-cups of hard/strong flour
1 ½ tea-cup of beer
1 sachet of dry yeast
3 tbsp of granulated sugar
5 tbsp of olive oil
salt

Method:
The evening before, start by making a quick pre-dough which will give a special taste and rich texture to the bread. In a large bowl put 1 ½ tea-cup of the flour, add 3/4 tea-cup of lukewarm water and about 1/4 of the dry yeast. Mix the ingredients with your hands, cover the bowl with cling film and leave at room temperature for the whole night.

Next day, empty the pre-dough in a larger bowl and add in the beer, the rest of the yeast, the sugar, the olive oil and some salt. Stir the mixture and slowly add little by little the rest of the flour until you have a soft and smooth dough which doesn't stick on the hands. If you think that the dough is too moist add a bit more flour.

Knead the dough with your hands, shape into a ball, cover with a kitchen towel and leave to rest for 1 hour at room temperature.

In the meantime, preheat the oven at 180°C and lightly grease a shallow baking pan.

Knead the dough again and shape into a large round or oval loaf (or more smaller ones). Transfer the loaf in the centre of the baking pan and leave it to rest for 30 minutes.

Put in the oven and bake for 50 minutes. When the bread is out of the oven, cover with a clean and dry kitchen towel and leave it like this to cool down.