The following two breads have one thing in common – they do not use yeast in the traditional way as the raising agent, so no faffing around waiting. They are also delicious and moreish!
This recipe uses beer and self-raising flour as the raising agents.
Beer Bread
Serves 6-8
100g cheddar cheese
375g self-raising flour
3 tbsp caster sugar
330ml ale, such as India Pale Ale
20g butter, melted (optional)
You will need a 2lb loaf tin – makes one 2lb loaf
Preheat the oven to 160fan/180c/Gas 4.
Grate the cheddar cheese into a mixing bowl. Sift in the flour and the sugar, then mix well. Then, slowly pour in the beer, mixing as you go, until the mixture comes together to form a wet dough.
Pour the dough mixture into a greased loaf tin and bake in the middle of the oven for 45-50 minutes, or until the bread is risen and golden brown. To check if the bread is cooked all the way through, tap the bottom with your knuckles – it should sound hollow. During the remaining 4-5 minutes of cooking you can brush the crust of the bread with the melted butter, if preferred.
after adding the beer
ready for the oven
before the melted butter
fingers itching – leave to cool
just add butter to sample – worth the wait!
You might want to have a glance at the Hints and Tips coming next before you have a go …
No comments:
Post a Comment