Beer Bread Revisited with Creme Fraiche and Smoked Salmon

Beer Bread Revisited with Creme Fraiche and Smoked Salmon

I have already told the story in my bio of discovering a recipe for Dill Beer Bread and marketing it. It was so fast and easy , it became a staple in our catering offerings, cut into small squares, smothered
with cream cheese and topped with Smoked Salmon and Dill. So popular, my sister is still offering it on the menu some thirty years later !
But now, as I am obsessed with baking homemade French Bread, thanks to a quick and wonderful recipe my brother gave me. I have decided it is
time to reinvent my old Beer Bread recipe and what a discovery that has been. ! The original , heavier quick bread texture has been Replaced with a spongy, dilly wonder !! And for those of you who are
timid to bake with yeast, it is time to get over it ! It is no harder than adding a tablespoon of sugar to your flour. But you must use INSTANT DRY YEAST. Make your dough in the morning and bake it fresh for dinner ! Or mix it quickly together at night and bake it in the morning ! The homemade Creme Fraiche is a throwback and a nice tart
change from cream cheese with the Smoked Salmon.
So lets's get busy and show your family and friends what you can Really Do !!

                                 DILL BEER BREAD REVISITED

2 cups white flour, 2 tsp salt, 4 Tbsp chopped fresh dill, 2 Tbsp
chopped fresh parsley
2 tsp DRY Instant Yeast. Whisk all ingredients together. Slowly stir
in about 1 cup (you may need more) room temperature Beer or Lager.
Darker beer will give a more intense flavor which you may like. Stir
just until flour is all mixed in. You should have a slightly wet,
raggedy  dough. Scoop into a well oiled, clean bowl. Cover with wrap
and let rise at least five or more hours. When ready to bake, scoop
into a long  French Bread pan that is well greased. I use cooking
spray, lots of it. These pans are available online and also some can
bake three loaves at a time. That is what I have. You may also use a
traditional loaf pan. Preheat oven to 450 degrees and place a shallow
pan of water on bottom rack. Brush top of dough  with melted butter
and chopped fresh dill and a bit of grated lemon peel. Bake for twenty
-five minutes. Cool on rack before slicing. Serve thin slices topped
with a dollop of Creme Fraiche, smoked salmon, capers, fresh dill and
more lemon zest. Can be assembled at the last moment as it is quick
and easy to put together.

                                CREME FRAICHE

1 Cup whip cream , 1 1/2 Tablespoons Buttermilk . Place in a jar.
Stir slightly and cover with a piece of cheesecloth or paper towel.
Let sit 12 - 24 hours at room temperature until thick and spreadable.

Cream cheese may be used instead bur Creme Fraiche is tangy and of course, very
Retro !