Recipe paraphrased from a recipe in Cooks Illustrated 1/2008
This recipe comes out best made in an enameled cast-iron dutch oven with a
lid that fits tightly. It can also be made in a regular cast-iron dutch oven
or a heavy stockpot.
Use a mild flavored beer like Budweiser or a mild flavor non-alcoholic beer.
The bread is best the day it's baked. It can be wrapped in foil and stored
in a cool dry place for 2-days.
This recipe makes one large, round loaf of bread
What I love about this recipe,,,it is low calorie and low sodium. A healthy dessert. And it taste so good! I forgot to time it but it doesn't take long at all to put it together. Since I had to put in cooking time,,,I guessed but don't hold me to that.