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Steam Whistle Baguette

This scrumptious bread was created by Steam Whistle fan, Keith Kowalski, Black Cat Cafe, Ottawa.


Preheat oven to 350. Mix yeast with 1 oz. warm water and sugar, allow it to dissolve and bubble. Mix flour with salt, asiago cheese and rolled oats. Add oil to the two cups of Steam Whistle Beer. Make a well in the centre of the flour mixture. Add the yeast and beer mix to the well. With your fingers stir the beer-yeast mixture, slowly scraping the sides to bring in some flour. Continue this until a ball forms and you can not stir anymore. Using the palm of your hands knead the dough to form a tight ball. Let dough sit covered until doubled. Divide the dough in to three equal pieces. Roll out each one in to the shape of a baguette. Place on a floured baking sheet, cover with a towel and let rest for 10 minutes. Bake for 20-30 minutes or until the bread sounds hollow when tapped.

Serve warm to great friends with a glass of cold Steam Whistle!

Keith Kowalski
Black Cat Cafe
93 Murray St., Ottawa.


  • 5 cups all purpose flour
  • 1 tsp sugar
  • 1 Tbsp yeast
  • 1 oz. warm water
  • pinch of salt
  • 2 cups Steam Whistle Pilsner
  • 1/3 cup olive oil
  • 1 cup asiago cheese, grated
  • 1 cup rolled oats