Beer bread
On ABC NSW radio
This is a very simple recipe that works every time.
Don’t try and slice it too thinly or it will crumble.
Left over bread toasts well and can be frozen for up to a month, but slice it first and wrap up well so it’s airtight.
BRIGID’S REALLY EASY BEER BREAD
Makes 1 loaf
Ingredients
1 ½ cups wholemeal self-raising flour (or omit and use all self raising flour)
1 cup self-raising flour
1 tablespoon sugar
1 can or bottle (375ml) favourite beer
Method
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Combine dry ingredients.
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Stir in beer until just combined, being careful not to overmix or bread will be tough and chewy.
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Spoon into a lightly greased loaf (approx. 23 x 10cm) tin.
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bake in hot oven (190oC) for 35-40 minutes or until inserted skewer comes out clean.
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Leave in tin for 5 minutes before turning onto cake rack to cool but great served warm.
Tips:
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Add to bread mixture or sprinkle on top chopped nuts, sesame, poppy or caraway seeds, muesli, rolled oats or bran.
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Add fresh or dried fruit, chopped or grated chocolate, ginger, cinnamon or mixed spice.
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Reduce sugar to 1 teaspoon and add other savoury ingredients, such as grated or diced cheese, diced ham or bacon, corn, chilli, semi-dried tomatoes, olives, pesto, fresh or dried herbs.
Posted on November 3, 2009 at 8:05 am by Brigid · Permalink
In: Recipes, Radio, Bread · Tagged with: Beer bread, Bread, Recipes
In: Recipes, Radio, Bread · Tagged with: Beer bread, Bread, Recipes
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