BEER BREAD

For somebody who doesn’t eat a lot of bread, I bake a lot of bread.

There is just something simply satisfying about it.

Also, it fills the house with the most wonderful, homely smell.

Once you bake a loaf yourself, and see how easy and delicious it is, I promise you you’ll never go back (okay you probably will. But this doesn't take away from the fact that it's tasty, unprocessed, warm goody goodness).

I’ll probably post a few of my favourite bread recipes at some point, but here’s the easiest one to start. No yeast! It’s all in the beer. The heat bakes out the alcohol and leaves a quick, beautiful, moist, tasty loaf. Easy as. And it doesn't taste like beer! Which is a score, because beer tastes like pee (or at least how I imagine it).

BEER BREAD

1.     Preheat your oven to 190 degrees Celsius (or 170 if your oven has the force. the fan force. ).

2.     Line a 20 x 12cm bread or cake tin with baking paper.

(my little tip: instead of folding, cutting and spending loads of time making your baking paper fit perfectly into the tin, roll out a big enough piece and scrunch it into a ball. When you unscrunch it, it becomes malleable – and is real easy to just press into the tin. You know whats a great word? Malleable. Malleable. Malleable.).

scrunched and pressed.

3.     In a large mixing bowl, sift 3 cups of self raising flour, 1 tablespoon of sugar, 1 teaspoon of salt. Then pour in 440 ml of beer.

mixing bowl.

sugar.

flour.

beer.

4.     Pour the mixture into the tin, and bake for 40 minutes.

 

you know you want some.

5.     Eat hot and enjoy! 

40 minutes later.

baking paper curves.

yum. yum. yum.

& for those who care:

Since the 1960’s the baking of bread has, for the most part, become hugely industrialized and commercialized. With this process has come a bunch of additives, and most store bought bread varieties now contain low protein wheat, flour improver, additional chemical improving agents (just to be specific), fat, reducing agents, preservatives and emulsifiers amongst other nasty long word sounding not so good for you things.

Organic, I would argue ‘real’ or traditional breads should only contain flour, water, salt and yeast and they should rise on their own accord, with the power and heat from the sun. Like this one!

Easy, delicious and better for you. Triple win!