Beer Bread


Beer Bread
Beer bread sounds a bit strange, right? This is another form of quick bread (bread that does not need to go through the rising and natural fermentation) and has a rectangular loaf. In fact, during baking, most of the alcohol in the beer will evaporate, giving the cake a slight aroma.
  • 390gr flour
  • 3teaspoon baking soda
  • 120gr butter
  • Cheddar cheese
  • ham
  • salt
  • sugar
  • garlic
  • cherry tomatoes
  • thyme leaves
  1. Turn the oven to 190 C.
  2. Mix all dry ingredients including flour, baking soda, salt, and sugar.
  3. Add beer to the flour mixture, mix well until it forms a dough with a sticky, gummy outer layer.
  4. Knead the dough. Note: With this recipe, you do not need to knead the dough well, it’s okay if the dough sticks to your hands!
  5. Add the garlic, bacon and thyme leaves, mix well.
  6. Put the dough in loaf mold (specification: 20cmx10cmx10cm).
  7. Arrange cheese and cherry tomatoes on top.
  8. Drizzle the melted butter over the top of the dough.
  9. Put in the oven for 20 minutes at 190 C
Recipe Notes
  • Each loaf of beer bread will taste different when you use different types of beer. For example, dark beer will make bread with a stronger flavor.
  • You can try a combination of other ingredients: cheddar cheese and dill, sun-dried tomatoes and herbs, garlic and feta cheese.
  • Beer bread is best when just baked, still hot with a slightly crispy outer part.
  • When the bread is cool, use food wrapper to wrap it tightly and place it in the fridge. Beer bread can be kept in the fridge for 5-7 days. Preheat by microwave before eating.

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