Today on ABC 4 Good Things Utah

Cook With Tom was on Good Things Utah today talking about kitchen science. The video and tips can be found here.

Here's the bread recipe Tom developed with Utah's hard water in mind:
Ingredients
3 cups flour plus up to 4 TBS additional depending on humidity
1 1/2 teaspoon instant/quick rise yeast
1 tablespoon sugar
2 teaspoon salt
3/4 cup plus 2 tablespoons warm water (between 80 - 110 Fahrenheit)
1 Tablespoon vegetable or olive oil.
1/4 cup plus 2 tablespoons American lager (think Budweiser, Miller, or O'Doul's)
1 tablespoon white vinegar


Mix sugar, water and yeast together, let rest for 10 minutes until yeast starts to bubble and rise to the top of the water

Add salt, flour, lager, vinegar and oil.

Mix on low speed until all ingredients are incorporated and a rough dough ball is formed

Let dough rest for 20-30 minutes

Mix on high for 5 - 10 minutes, until dough forms a rubbery dough ball with just a slight cling.

Cover with damp cloth, and set in a warm and humid location for 1 1-2 to 2 hours. (Yeast LOVES a temperature between 85 - 110 degrees) - until dough has doubled in size.

Remove dough from bowl and form a near brick shaped loaf.
Place dough on parchment paper covered cookie sheet.

Preheat oven to 425 degrees.

Cover dough with a damp cloth and let it rise for 30 minutes.

Moisten the exterior of the dough with a few blasts of water from a squirt bottle.
Put dough in oven, and bake for 15 minutes, and then reduce oven temp to 350.

Bake for another 15-20 minutes, until the outside is crispy and the loaf sounds hollow when tapped, or until an instant read thermometer reads 200 degrees
Remove from oven and let cool to room temperature on a cooling rack.