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.
| Servings |
| 1loaf |
|
|
Ingredients
- 390gr flour
- 3teaspoon baking soda
- 120gr butter
- Cheddar cheese
- ham
- salt
- sugar
- garlic
- cherry tomatoes
- thyme leaves
Instructions
- Turn the oven to 190 C.
- Mix all dry ingredients including flour, baking soda, salt, and sugar.
- Add beer to the flour mixture, mix well until it forms a dough with a sticky, gummy outer layer.
- 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!
- Add the garlic, bacon and thyme leaves, mix well.
- Put the dough in loaf mold (specification: 20cmx10cmx10cm).
- Arrange cheese and cherry tomatoes on top.
- Drizzle the melted butter over the top of the dough.
- 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.