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Beer Bread
Ingredients
- 31/2 cups flour, plus extra for dusting
- Pinch (6g) of sea salt
- 1 heaped tsp baking powder
- 330ml of Toast Ale's Baker's Witbier
- 2 glugs oil
Kit
- Do Wild Baking Book
- Big mixing bowl
- Wooden spoon
- Chopping board
- Dutch Oven or large skillet with a lid
- Tongs (or hunting knife) for turning the bread over during baking
- Dough scraper
Method
- First, pre heat your oven to 230 degrees. Put in to warm up a lidded pan such as a Dutch oven, a baking stone or a heavy baking tray.
- Mix the dry ingredients together by hand in a large bowl.
- In your bowl mix the beer into the dry ingredients until there are no dry lumps. The mixture should be very sticky and tacky but firm enough to stay in the bowl when turned upside-down. Think DIY crack filler.
- Now dust the chopping board generously with the dusting flour. Plop all the dough out onto the floured board. Flour your hands and flip the dough so it is dusted top and bottom with flour. Then cup the damp dough and round it into a pleasing shape. Cut the dough through with a cross (in honour of the traditional Irish soda bread): it'll also bake quicker and make 4 handy batched rolls. Carefully lift the dough into the hot pan and put the lid on, or put it on the baking tray.
- Bake for 15-20 minutes or until it has started to form a good golden crust that sounds hollow when tapped on the bottom.
Optional Extra
Try adding some orange zest and gently toasted coriander seeds to bring out the flavour of the beer.
