Recipe: Beer bread

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This is probably the easiest bread recipe out there, modified from the Dine and Dish blog.

I find that blending the butter into the bread mix and selecting your beer carefully makes a huge difference.

I had made this for a beer themed dinner I hosted recently and served it with a beer and cheese dip as an appetizer. You can also serve it with soup or simply put it on the table.

The best thing about this bread is that there is no waiting time while the dough is rising. It takes about 10 minutes to throw together all the ingredients and then an hour of baking in the oven. Simple.

Depending on the beer you use, the bread will taste differently. I would recommend using a yeasty, flavoursome beer like Duvel. You can also experiment with dark beers, but I would avoid pilsners.

For one small bread you need:

·      375 grams/ 3 cups of bread flour, or Italian type 00 flour

·      4 teaspoons baking powder. You can use slightly more or less depending on how dense you like your bread. 3 teaspoons   will make it a little bit moist, 4 will make a nice, light bread.

·      1 teaspoon salt, I prefer fine sea salt

·      50g/ quarter cup of sugar

·      one 33cl/ 12oz bottle of beer

·      50g/ one stick of  butter

1.     Pre heat your oven on 200 degrees.

2.     Sift the flour into a large bowl and add the baking powder, salt and sugar and mix with a large spoon.

3.     Melt the butter and add it into the flour mixture.

4.     Add the beer and stir until you have a homogenous mass.

5.     Pour the mixture into a loaf tin and bake in the oven for an hour.

6.     Check whether the bread is ready by inserting a wooden stick into the middle. If it comes out dry, it is ready. Leave the bread to cool inside the tin for about 15 minutes and then you can eat it straight away or leave it to cool for a while.

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