Back when I lived in Brisbane, I would go to a lovely little cafe in West End, The Gunshot Cafe and order their French Bread, it was AMAZING….
Bread
Freshly Baked Beer Bread
Yay, something out of the box, finally a savoury dish!!!!
I haven’t posted anything savoury on the blog for an eternity, I’m going to take a leap of faith and say for about 2 years?? Thats far to long! We all know this girl loves a sweet treat but sometime you can’t bet something savoury, am I right? You know I am 🙂 Especially when you live and breath sugary baked goods. So it brings me great joy to deliver this Beer Bread to your computer screens, or whatever device you are looking at the blog on 🙂
I happened to find myself with a half a bottle of left over Beer, that had been sitting out all night. So instead of pouring it down the sink, I thought yeah baby, I could do with some freshly bread for an afternoon snack!! Which sadly turned into my dinner, because I could get enough of it and kept eating till I could eat no more. The bread is best eaten as soon as it comes out of the oven, its soft and crunch and just down right awesome. I had some more today and it was still good but no where near as good as last night. I ate it with some cheese and some AMAZING tomato relish, that I had been given by a wonderful lady who lives in Tasmania. She sent some of her relish back with my dad and a few beautifully hand written recipes. That I can’t wait to bake and show you all. If the recipes are as good as this relish, we are all in for such a treat. I’m trying to get the recipe for the relish, yep its that good. It should be award winning, hey it probably is, I’ll have to ask her.
I know your not all as lucky to eat this bread with the relish I got to eat it with, but I’m sure you can find something half as good to go with it. Even some butter would be pretty fantastic, who doesn’t love bread and butter!! What do you love on your freshly baked bread??? Details people?
Happy Baking
Freshly Baked Beer Bread
Author:
Prep time:
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Ingredients
- 2 ½ cups self raising flour
- 1 tablespoon white sugar
- pinch of salt
- 2 tablespoons of olive oil
- 1 cup of beer
Instructions
- Sift the flour into a bowl and add the sugar and salt.
- Pour in the olive oil and the beer then place in an electric beater with a dough hook attached, knead for 10 mins.
- Place in an oiled bowl and cover with glad wrap.
- Leave to rise in a warm place, it should double in size.
- Pre heat oven to 180C
- Remove the dough from the bowl and knead a couple of times by hand.
- Work into the desired shape and place onto a tray.
- Bake for 30 mins or until it sounds hollow.
Scones
I’m going to let you in on a secret, of how to make soft, light and absolutely amazing scones. Drum roll please, ba dump dump chshshshshshshsh………….…
Chocolate pin wheel bread
There is nothing more inviting than freshly cooked bread, that sweet aroma wafting through the house on a cold winters day. I remember many moons ago my parents were selling one of the many family homes I lived in as child, we moved around a lot. Dad decided to bake some bread, as after all thats what they tell you to do when selling a home. I guess its suppose to make it homely and invite you in and say sure sit down, this is where you can see yourself living. Well my dad isn’t much of a baker and he burnt the bread, so the house didn’t have that warm inviting smell instead it stank like a burnt oven. Luckily we had time to open the windows and let the burn vapours dissolve away. Someone did buy the house and we moved to our next home. When one door closes another opens they say.
3 1/2 cups plain flour
1 teaspoon salt
1/4 cup white sugar
1/4 cup chocolate chips
2 teaspoons dry yeast
1 egg
1 cup milk
50g melted butter
Filling
1 cup Nutella
Place the flour, salt, sugar, chocolate chips and yeast into a bowl and make a well in the centre. Add the egg, milk, and melted butter, and stir until the mixture forms a dough.
Remove from the bowl and kneed on a floured surface for 10 minutes or until smooth, sprinkle with flour as needed. Place in an oiled bowl and cover with cling wrap, let it rest in a warm place until it doubles in size.
Pre heat oven to 180°C
Roll the dough out on a floured bench into a rectangle with a thickness of about 1cm. Spoon the Nutella onto the dough, and spread it over. Roll the dough up from its longest end, and then cut into slices of about 2.5 cm in thickness.
Place the scrolls onto a greased oven tray so that they are grouped together and touching. Cover with a damp tea towel and let rise for 30 minutes.
Place in the oven and bake for 20-25 minutes.
Makes 9
