I was given a recipe for beer bread and I'm trying it out today - its in the oven now!
If it tastes half as good as the aroma coming from the kitchen it will be great.
Came out with a bit of a 'bias' - I think I had the oven too high and could have cut 5 minutes off the cooking. When Rhonda came home we cut into it and each had a slice with butter (I also added some Capilano Black Box Honey to mine). Nice, crunchy crust with a soft centre and a light 'malty taste' from the stout.
- 6 cups of self raising flour
- 2 teaspoons of salt
- 2 teaspoons of sugar
- 375ml bottle of stout (room temperature)
- 375ml bottle of sparkling ale (room temperature)
- Olive oil spray
- Preheat oven to 175C (fanforced), or, 195C normal oven
- Lightly mix together the flour, salt, sugar, stout and sparkling ale to form a fairly sticky dough, adding a little more flour if needed -DO NOT KNEAD!
- Spray a springform cake tin with olive oil and spoon in the dough, spreading it out to the edges. (You know you've got the mixture right if all the dough will just 'plop' into the cake tin from the mixing bowl!)
- Cook in the oven for about 1 hour until it sounds hollow when the bottom of the loaf is tapped (after released from the pan) - if not, return to the oven for 10 to 15 minutes.
- Serve bread warm with good butter on the side.