I’ve been loving the recipes and fun of The Beeroness for a while now so it’s probably unsurprisingly that one of my most recent purchases was a book from the Beeroness herself, Jackie Dodd – The Craft Beer Cook Book by Jackie Dodd. Packed full of great recipes, I’m sure the pages of this book will end up dog-eared and sauce stained in no time!
The first recipe I went for was the Beer Bread – it’s no yeast, no resting time and no fuss! It’s kinda like damper or soda bread; the result is a crumbly hard crust with a soft, dense middle. It’s super tasty and great with a slathering of butter or a dab of beer bacon jam!
Here’s what you’ll need …3 cups plain flour 2 tablespoons white sugar 1 tablespoon baking powder 1/4 teaspoon salt 1 1/2 cups wheat beer 4 tablespoons melted butter (for mix) 2 tablespoons melted butter (for topping just before baking)
The only wheat beer I had in the fridge was from Norwegian brewers Hanndbryggeriet, their Bavarian Weizen, so in that went and the remainder in my glass (any excuse to open a beer!) It’s a very lovely wheat beer minus the big sweet banana character sometimes found with the style, instead it’s spicy, citrusy with hints of white pepper.
To make the bread you want to mix all your dry ingredients together then add beer and butter. Combine ingredients well – this may require you to get your hands in there! Throw the dough into a lightly oiled loaf pan and top with last bit of butter. Bake at 190C for 30-40 minutes (depending on how temperamental your oven is) or until golden brown.
I also put a pan of water, about 2 cups, at the bottom of the oven as it’s something I’ve found suggested in a lot of bread recipes. Even in recipes that do not call for it, it has, for me, resulted in a softer and more evenly baked bread.
My only other advice would to be make two batches, it’s likely to be devoured quickly!
From here you can also make your own additions, get a little wild and crazy!
For my rosemary and garlic beer bread I simply added:4 sprigs of fresh rosemary, finely diced 1/2 teaspoon garlic powder
For my cayenne pepper beer bread I simply added:1/4 teaspoon cayenne pepper
Both turned out lovely, the cayenne pepper was just enough to know it was there but not enough to turn you into an eye-watering, red-faced lunatic.
Next time I think I’ll try cheese and paprika!
On a side note, I used Coopers Sparkling for both these breads and I reckon it contributed to a slightly softer bread with more rise to it – thank you yeast! Of course I’m speculating and could be wrong but it just means I have to make more bread and experiment with different beers. All in the name of science of course.