Guzzle this Beer Bread (cheesy and herby) made in your Dutch Oven.
You’ve probably already mastered sourdough after lockdown, but how about beer bread? Beer bread is on the rise (pun intended) according to this article, and the best part? You can use any beer you like! Dark or light, bitter or smooth, you just choose the flavour you like best. Biroix Dutch Ovens make light and fluffy work of beer bread, so get your colourful cast iron brewing.
What you need
- 330 ml can of beer
- 3 cups of self-raising flour
- 1 ½ teaspoons of salt
- 3 tablespoons of sugar (can use brown sugar)
- 1 cup cheddar cheese, grated
- 3 tablespoons of chopped herbs (this recipe uses fresh basil & rosemary)
How to make:
- Place your Biroix Dutch Oven in a cold oven.
- Turn the oven on to 200°C fan bake. (You want the pot to be in the oven for at least 30 minutes before cooking the bread in it).
- Sift flour into a large bowl.
- Add salt, sugar, cheese and herbs, mix to combine.
- Make a well in the dry ingredients, then pour in the beer.
- Mix well. (It’s easiest to mix with a wooden spoon and then swap to a blunt butter knife).
- Ball it together with your hands, kneading only a little just to get the dough into a round shape.
- Dust a sheet of baking paper with a little flour.
- Transfer the dough to the baking paper and shape into a round loaf.
- Carefully remove your hot Biroix Dutch Oven from the oven. Keep the oven on. (Always use tea towels or oven mitts from now on to handle the Biroix Dutch Oven).
- Using the baking paper, pick up your bread dough and place inside your preheated Biroix Dutch Oven.
- With a sharp knife, make a large cross on the top of the bread.
- Put the lid on the Biroix Dutch Oven (remember the lid is hot!) and place back in the oven.
- Cook for 80 minutes, then take the lid off and cook for another ten minutes until golden.
- Leave to cool on a rack for at least ten minutes before slicing.
This recipe was made especially for Biroix by the talented taste Queen - The MacPherson Diaries