I forgot to get bread yesterday and Fysh has this thing about his toast ever since we got a toaster for xmas so he was a little miff when he realised we’re out. But I am not putting on pants just to go to the shop and buy a loaf of bread so I poked around in the cupboard and found some flour. I also found a beer that The Person left when he went home so I thought screw it I’m making beer bread! It also happens to be Fysh’s favourite bread and when my dad is visiting he’s always asking grandpa to make it. Grandpa usually has to make 2 or three though as we each eat one hahaha.
They are that damn good and they are vegan friendly. Unless you’re a vegan that doesn’t do beer of course.
Thought I’d share the recipe, it’s dead easy. Fysh pretty much did it all on his own, I helped with the beer though but that’s it. This recipe is for perfectly crusted; fine crumbed; slightly sweet bread and if you’ve never had it before it’s usually serve with thick lashings of real butter. We often put cheese in it and then on top at the end but I’m out of cheese blocks so I just put the last cheese slices on for Fysh. My ouma adds sweetcorn but that tends to make it more like a pudding and less like a bread.
Pre-heat the oven to 180°C.
Place a tray in the oven, before starting to bake the bread to get this nice and hot.
700ml Cake Flour
15ml Baking Powder
50ml White Sugar
5ml Fine Salt
1 can (330ml) Beer
- Mix all the dry stuff together.
- Make a well in the centre of the flour mixture and pour in the beer.
- Knead well.
- Take the hot tray out the oven and spray and cook and dust with flour.
- Scoop the bread out onto the hot tray.
- Bake for 30 minutes.
Best served soon out the oven, just remember that it’s kak hot when it comes out though so let it cool for a minute or two if you can.