EASY RECIPES : BEER BREAD
Hi everyone, you can choose to make a vegan version by using vegan beer, and changing up the olive oil for a different ‘fat’.
You can use gluten free ingredients if you need too, you just may need a little more of the beer as GF flour soaks up more moisture.
This bread comes out with the consistency of soda bread, but you can make it a bit lighter by following our ideas in the adjustments below. It’s perfect to have with soups, butter and jam, to make croutons from, or just to enjoy as a snack. The mini rolls we made from it were particulaly good with stew as an alternative to dumplings.
***😀 FULL RECIPE: Prep time 10 mins, cook time 60 mins 😀***
As you are using self-raising flour and beer it is not necessary to wait for the dough to rise by proving it!
500g self-raising flour (17.5 ounces)
330ml beer or ale (1 1/3 of a cup)
2 small pinches of salt
2 tbsps olive oil
(1) Preheat the oven to 200c (180c fan assisted)
(2) Add into a bowl all the ingredients and blend with your spoon/hands, until the dough becomes an elastic ball. Alternatively, add all the ingredients into a bowl and mix using your hand-mixer with the dough hook attached until the dough is soft and does not crumble.
(3) Turn the dough out onto a floured board, wet your hands and split it in half. Knead each half with your hands, to form two small round loaves.
(4) For decoration and taste – sprinkle the loaves with some water and some flour. You can also put sesame seeds / poppy seeds for some extra crunch. Why not try adding a little cheese half way through the bake? With a sharp knife, score the top of each loaf; make 3-4 slashes across the top with a few deeper than the others.
(5) Layer the bottom of a baking tray with some greaseproof paper, or grease up the tray directly. Place the loaves on it. Bake in the preheated oven at 200c or 180c (fan) and bake for 60-70 minutes. Check on it after 30 minutes in case you need to adjust your oven temp/ position of the loaves.
You know it’s fully cooked because it will have a nice light brown/golden coloured crust, and when you tap the bottom it will sound hollow. Alex took his out after 45 minutes as it wasn’t fully cooked so definitely leave it in for as long as possible without burning it.
*** ADJUSTMENTS WE MIGHT MAKE: ***
After cooking this a few times, we have played around with the recipe and suggest make it as one long baguettes style loaf as you can get better slices out of it. Also, you can add a tsp of sugar and a tsp of baking powder to the dry mix to help it rise more. Also make sure you use a beer you like the taste of as there will be flavours of this in the bread.
ORIGINAL RECIPE SOURCE:
Thanks For The Music Andrew Applepie:
Thanks For The Beer: