Saturday, July 29, 2006

Easy peasey beer bread

Jo Seagar is famous for this recipe - I hope she won't mind me posting it. I plan to make it in Crete. I think it would go really well with one of the vegetable soups we'll have in the evenings.

In terms of the " NZ Cultural Anthropology of food, I'd say this is a 90s recipe - traditional food (home baked bread) but fast and easy! It's in the same vein as lemonade scones (which I also first heard about from Jo Seagar), and "impossible quiche", a trendy late 80s - early 90s that was a common "bring a plate" offering.

Beer Bread Ingredients:

3 cups flour
3 teaspoons baking powder
1 400ml can beer (if slightly smaller, rinse out the can)
1 teaspoon salt
1 handful (half cup) cheese.

Preheat oven to 200 C (that's hot!)

Mix four, baking powder, salt and beer in a large bowl until well combined

Tip into one large 21 x 12 cm nonstick or well greased loaf tins, or two 8 x 15 cm small tins

Bake the large loave for 50-60 minutes, the small from 30-40 minutes until golden brown. Tip out and cool on a wire rack before slicing.

1 comment:

liketothelark said...

This recipe was hugely popular in Crete. I resorted to it whenever our supplies ran out and the breadman hadn't delivered within an hour and a half of mealtime.

It worked well with all kinds of beer. For a vegan result, pumpkin, sesame, or sunflower seeds all worked well as a topping in place of the cheese.