Dave's Home Brew Bread
The Great New Zealand Baking Book
by Alyson Gofton
fast and tasty bread that can be on the table a little over an hour from
deciding to make it. And unlike most quickbreads it is fine to eat the
next day, if there's any left over.
To make: 2 loaves
||High Grade Flour
|750 ml approx
or stout. Home brew provides an extra yeasty flavour, especially if the
dregs are included. A stout will produce a darker more strongly flavoured
bread. Using storebought beer takes the price of these up considerably.
||Caraway or Cumin Seeds
lightly crushed (optional)
||Sesame seed or Sunflower
seed or Linseed or Oatflakes or Pumpkin Seed for topping.
the flours, baking powder, caraway and salt together and make a well in the centre.
2. Using a wooden
spoon, stir the beer into the flour. Beat well with the wooden spoon. Expect
a sticky dough that will just come clean from the edge of the bowl.
3. Transfer the
batter to two well-greased and floured 20 x 10 loaf tins, and sprinkle the topping
over the mixture.
4. Bake at 180°
C ( 350°F) (Gas Mark 4) for 50 - 60 minutes or until the loaf sounds hollow
when tapped underneath. Cool on a cake rack. Will not slice well while still
After experimenting with breadbaking in a cast iron saucepan - see Dutch Oven Bread - I decided I liked the technique and extended it to this recipe.
Use a half quantity of the recipe above.
First lightly oil the inside of the saucepan. Preheat the oven and saucepan to 170C, place the dough inside and sprinkle it with sesame seeds or sunflower seeds, then gave it 35 minutes with the lid on and a further 15 minutes with the lid off. Wonderful!
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