Beer bread
50 min
NZ Herald
Ingredients
| ½ cup | Standard flour |
| 1 ½ cups | Wholemeal flour |
| 3 tsp | Baking powder |
| 1 tsp | Salt |
| 400 ml | Beer, 1x can. full strength (Main) |
| ½ cup | Grated cheese |
Directions
- Preheat the oven to 200 degC. Mix together the dry ingredients, then add the beer. If it's a bit dry, add a little extra liquid. Mix well.
- Tip into a well-greased loaf tin and sprinkle the cheese on top. Bake for 50 - 60 minutes.
- Being a sharp-eyed bloke, you probably noted that cans or stubbies usually hold less than 400ml.
- To make up the liquid, I add a warm water/oil mix of about 50ml water and 20ml vegetable oil.
Suggestions:
* Peter has tried this loaf with various beers and has yet to come across one that doesn't work. Pale ale, stout, it's all fine.
* Our mate Brett reckons adding two teaspoons of cajun spices (a pre-mixed combination that you can buy at the supermarket) works well, too.
* Experiment with some extra ingredients. As long as you stay with the base elements and the ratios, not much can go wrong.