Wide angle reviews, interviews and opinion on music, travel and the arts by writer Graham Reid
Megan's very easy but delicious beer bread
Graham Reid | | <1 min read
Okay, this costs you a bottle of beer (small one though) but believe me it is worth it.
Add whatever herbs you like but as you may see from what Megan writes, cumin or fennel is excellent.
She says . . .
This is very easy!
It comes out a bit like a bread scone and is best eaten within two days.
Ingredients
375 g or 3 cups of of self-raising flour *
1 x 330ml bottle of beer
3 tsp sugar
1 tsp of salt
Melted butter
Whatever herbs and/or seeds you want to add to the mix (we like cumin or fennel seeds and a bit of tumeric for colour)
* = if you don't have SRF, use normal flour and for every cup add in 2 tps baking powder and 1/2 tsp salt. You therefore probably don't need the 1 tsp of salt listed above.
Method
In a large bowl sift the flour (optional) and add in sugar, salt and herbs then beer
Mix to form a wet dough
Pour into a bread tin or round cake tin
Drizzle a bit of melted butter on top
Bake at 180 C until golden and crisp on top - about 50 mins (or if using fan oven about 20 mins)
Greg offers this colourful recipe for lamb which comes with a back-story: he had it in Chicken Street in Kabul in 1979, just before the Russians invaded. It's some kind of food lover who gets a... > Read more
James is my Thai friend and a wonderful chef (see his Authetically Thai Chicken recipe), and this is a rare treat.
It helps in the presentation to have one of those fish-shaped trays with... > Read more
Judy Mowatt wears her unofficial title
“the queen of reggae" easily. A striking figure of regal
bearing, she holds her head high, and, as a member of The Twelve
Tribes of Israel,... > Read more
When Elsewhere spoke with Pere Ubu's
mainman David Thomas recently it was ostensibly to discuss the two
box sets of the band's early recordings which have been reissued on
vinyl (and download)... > Read more
post a comment