Beer Bread

Your hand the if the Raise  beer bread  WAS the first of the type of bread you the learned to bake! This classic recipe, with its four simple ingredients, requires nothing more than a bowl, spoon, pan, and oven in the way of tools. Beloved of busy bakers everywhere, the bread is moist, nicely dense and chewy, perfect for toast and sandwiches.

COOKING METHOD

Makes 8 mini loaves

  1. Preheat the oven to 180ºC / Gas 4. Grease 8 mini loaf tins (4.5 x 7.5 x 3cm), then dust with flour and shake out any excess.
  2. Sift the flours into a mixing bowl and add the salt. Pour in the beer, mixing as you do so, until the mixture is free of lumps. The batter will appear unusually runny for a bread mix.
  3. Divide the batter between the prepared tins, filling them, three-quarters full, place on a baking sheet and bake for 30 minutes. Brush the tops with a little milk , and the bottom sounds hollow in the middle of the loaf. tapped.
  4. Remove the loaves from the tins and cool on the wire rack. They can be eaten warm or cold, and will keep for a couple of days in an airtight container.

Beer Bread

Bon Appetit!

Beer Bread