This potentially one of my favourite recipes. I discovered beer bread about two years ago, and tried it out pretty much straight away. I was so happy with the result and how easy it was that I told everyone and their dog that they should be making beer bread. Incidentally, a few months after I started making beer bread, Glasgow was hit by an ice apocalypse. It wasn't really an ice apocalypse, but it felt like it. Graeme and I were just back from a weekend trip to Paris and came back to a deserted Glasgow city centre covered in a layer of ice. No deliveries were being made, so the restaurants ran out of food to serve. Petrol stations ran out of fuel. Our local supermarket ran out of coke and more importantly, bread. I once again told everyone and their dog that they should try making their own beer bread.
Beer bread recipe:
375 g flour
1 teaspoon baking powder
1 1/2 teaspoon salt
4 tablespoons sugar
330 ml of beer or (alcoholic) cider
(and butter for greasing the loaf tin)
Directions: Preheat your oven to 190 degrees Celsius. Mix the dry stuff together in a bowl. Add the beer, and mix that in too. Transfer the dough into a pre-greased bread pan, and pop it in the oven. Leave it there for 40 minutes, and then let the bread cool a little. Best served still warm, with a bit of butter. Enjoy!