Beer Bread Recipes
Mexican Beer Bread
Ingredients
- 4 cups (450g) self-raising flour
- 1 can (340ml) of cider or beer
- ½ teaspoon (2.5ml) salt
- 1 tablespoon (15ml) olive oil
- ½ cup of chopped sun-dried tomatoes
- 1 tablespoon (15 ml) of chopped fresh chillies
Preparation
Pre-heat oven to 180 degrees C. Sift the flour and salt into a mixing bowl. Make a well in the centre and pour about two-thirds of the cider/beer into the well. Start mixing. Add the sun-dried tomatoes and the chillies. Add just enough cider/beer to ensure that the dough isn’t too sticky or too dry – knock back what’s left of the cider/beer. Cover the dough with cling wrap, put in a warm place and leave to rise for 20 minutes. The trick here is not to overwork the dough.
Pour into a greased Beer Bread loaf pan. Bake for 45 minutes and test. Remove from oven and let it stand in the Beer Bread pan for 5 minutes. Remove the loaf from the pan and allow to cool for at least 15 minutes.
