The quickest loaf you will ever make
This is a delicious quick bread that is eaten straight from the oven as an accompaniment to soup, saucy stews etc. It uses the carbonation of beer as the main raising agent, but self-raising flour is used too.
250gm Shipton Mill organic self-raising white flour
250ml chilled beer (the type of beer will affect the finished bread, use a lager for a lighter touch and a dark beer or stout for a more strongly flavoured bread)
1/4 tsp salt
Mix dry ingredients
Add beer gradually to achieve a dropping consistency, but don't hang about.
Place in a buttered 1lb bread tin
Bake at 180C for 30 mins, while enjoying the rest of the beer
Remove from oven and brush the top liberally with molten butter
Turn oven up to 220˚C and return loaf to oven for a further 15 - 20 mins until golden brown.
Leave for ten minutes before turning out and eat whilst still warm.
Added by: IanQ
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.