This recipe for Beer Bread is so quick and easy to make. Enjoy with butter and the toppings of your choice
360g flour (any flour, we used wholewheat) plus extra for dusting
3 tsp baking powder
1.5 tsp salt
1 x 340ml can beer
1 round feta
Handful pitted, chopped olives
2 tsp chopped fresh rosemary leaves
Pre-heat oven to 180C and line a large loaf tray with baking paper.
To a large mixing bowl add all ingredients except the beer. Mix together, we didn’t even sift.
Make a ‘well’ in the middle of the flour and pour in half the beer, mix until just combined, then add the rest of the beer, except for the last two sips and mix again.
Sprinkle your counter with a little flour, tip out the dough and knead for 1-2 minutes until light and fluffy, and not too sticky. If you find it too sticky, sprinkle over a little flour and knead again. We used about 1/3 cup extra flour during this process.
Roll into a ‘sausage’ shape, place in the loaf tin, make a few diagonal slices with a knife on the surface of the loaf, top with a couple of olives and bake for 50-60 minutes until a sharp knife comes out clean when inserted into the loaf.
Recipe provided by Sarah Graham, author of Bitten, Smitten and A Foodie Lives Here food blog.