First posted: Apr 21, 2011

Bloomin’ Brilliant Beer Bread


If your idea of kitchen gold dust is the coveted combination of simple, quick and easy, with minimum washing up, then this is that. So simple in fact, that my sister-in-law Justy who’s visiting from Zimbabwe at the moment, knows the recipe off by heart. So when we were lazing about on Sunday, and she suggested we give it a bash, my heart was immediately singing when I heard that it only has 4 main ingredients. Who doesn’t want to spend Sunday evening in a happy haze of bread-baking smells?

Not convinced yet? Think of beery-olivey feta and rosemary flavours that will set your tongue dancing. Whether you smother the bread in plain cold butter, or add apricot jam, or toast it, it’s gloriously fat with possibilities, and you don’t even have to waste time tapping your foot and watching it rise before baking.



Cooks in:        Serves:4

  • 360g flour (any flour, we used wholewheat) plus extra for dusting
  • 3 tsp baking powder
  • 1.5 tsp salt
  • 1 x 340ml can beer
Optional extras
  • 1 round feta
  • Handful pitted, chopped olives
  • 2 tsp chopped fresh rosemary leaves

What to do

1. Pre-heat oven to 180C and line a large loaf tray with baking paper.

2. To a large mixing bowl add all ingredients except the beer. Mix together, we didn't even sift.

3. Make a 'well' in the middle of the flour and pour in half the beer, mix until just combined, then add the rest of the beer, except for the last two sips and mix again.

4. Sprinkle your counter with a little flour, tip out the dough and knead for 1-2 minutes until light and fluffy, and not too sticky. If you find it too sticky, sprinkle over a little flour and knead again. We used about 1/3 cup extra flour during this process.

5. Roll into a 'sausage' shape, place in the loaf tin, make a few diagonal slices with a knife on the surface of the loaf, top with a couple of olives and bake for 50-60 minutes until a sharp knife comes out clean when inserted into the loaf.

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