Sunday, March 12, 2017

Making Beer Bread

I don't post on here as often as I used to. Facebook, Twitter and Instagram seem easier ways of passing on short bursts of information. But for things which require more than a couple of photographs, I do still return to the blog.

Today's post really doesn't require more than a couple of photographs, it's an incredibly simple bread making kit and dedicating an illustrated recipe to it is most definitely over the top. You'll see! This new Beer Bread kit from La Befana is the quickest method of making a loaf I've come across. Quicker even than a bread maker on fast bake.

Step 1.
Open box and remove mix (see, I said it was easy).
The mix contains British grown wheat, processed through local mills, and comes in a choice of flavours. I used the smoked onion flavour.

Step 2.
Pour mix into bowl and use fork to knock out any lumps (there weren't any in mine, so I could have skipped this).

Step 3.
Add 330ml of beer, cider or soda water and mix together.

Step 4.
Pour mixture into loaf tin.

Step 5.
Melt butter and pour on top (this browns the crust).

Step 6.
Bake at 170 degrees C.
That's right.  Just put it straight in. No proving. No kneading. No knocking back etc etc.

Step 7.
Wait for 50 minutes, periodically inhaling the aroma of freshly baked bread.

Step 8.
Remove bread from oven.

Step 9.
Slice and enjoy.  The bread has quite a close texture, and with the strong smoky onion flavour goes very nicely with cheeses and cold meats. Or even simply spread with butter
Much as I tried, I couldn't even stretch this to 10 steps, and the whole process from opening the pack to eating took less than an hour.