Beer bread

Recipe from: 12 March 2012
beer bread

Ingredients 4
Servings 1
Minutes 00:10
  • 360
    flour- plus extra for dusting
  • 3
    tsp
    baking powder
  • 1.5
    tsp
    salt
  • 340
    ml
    can beer
 

Method

00:10
 
Pre-heat oven to 180°C and line a large loaf tray with baking paper.

Mix together all ingredients in a large mixing bowl except the beer.

Make a ‘well’ in the middle of the flour and pour in half the beer, mix until just combined, then add the rest of the beer.

Sprinkle counter top with a little flour, tip out the dough and knead for 1-2 minutes until light and fluffy, and not too sticky. If you find it too sticky, sprinkle over a little flour and knead again.

Roll into a ‘sausage’ shape, place in the loaf tin, make a few diagonal slices with a knife on the surface of the loaf.

Bake for 50-60 minutes until a sharp knife comes out clean when inserted into the loaf.

Optional extras
1 round of feta
A handful of pitted olives- roughly chopped
2 tsp of chopped fresh rosemary

Reprinted with permission of Sarah Graham. To visit Sarah Graham's blog, click here.
 

 

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2016-12-07 13:18
 
 

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