Beer bread!
A few months back there was a recipe in the Irish Examiner weekend supplement for beer bread. However there was a typo in it as to the amount of salt to use. There is no way that when using 400g of self raising flour you would use 10g of salt. So I set about modifying the recipe to suit myself.
Now before anyone thinks that I have become domesticated then you’re wrong I’m afraid. The only reason I wanted to try this was because of the word beer in the recipe 
So here we go. This is a new departure for me too by the way!
You need the following ingredients:
400g of self raising flour
5g of salt
2 tablespoons of demerara sugar (or ordinary brown suger)
350ml of beer (Can be any beer preferably lager. I use a Polish beer called Lech which is like liquid bread itself it’s so nice.)
- Preheat your oven to 190°C
- Sieve the flour into a mixing bowl followed by the sugar and salt.
- Mix the beer slowly into it until you have a consistency of wet batter with a wooden spoon. The dough should be just gloopy enough so that is slowly runs off the spoon. Add more beer if necessary.
- Prepare a baking tray by using butter to grease the inside of the tin then add the your mixture and bake in the oven for 40 minutes or until the top goes golden brown.
- When baking is complete leave standing in the tin for 10 minutes then removing to a wire tray.
While waiting it might be a good idea to finish off the remaining beer
So there you go. This is the only recipe you are likely to see on this site so enjoy.
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what would it taste like if you did use 10g of salt?
Exceptionally salty! Ok that’s obvious, but really though, After a couple of bites you would be racing for the water tap.
However it does seem to depend on the beer that you use. This time around I used a bottle of Kinsale Ale. The reason behind it was that I originally bought two bottles of it. I tried to drink the first and it was quite simply the most horrific attempt at beer/ale/booze that ever passed my lips. I figured I might make some use of it so into the oven it went.
Anyway best results are obviously gained by the quality of beer. So I would rule out Heineken, Carling, Budweiser, Coors, Miller, the list goes on. I would recommend however any of the decent French (Fischer), Czech (Prasky), Polish (Lech, Tyskie) or even the humble pint bottle of Guinness.
Any German beer would be good to oalmost with out exception. Holstein Pils being the exception!
Forgot to add that IMHO, Lech is probaly the greatest beer that the planet has ever known. It is still made from where it originated too. Unlike certain “Dutch”, “American” and “Australian” and even “English” beers.
I reckon it is nicer in the 500ml bottle but it can be found in 500ml can which is again nice but can’t beat the bottle. Especially for only about 10c extra.
Where do you buy the stuff? one of those polish shops that also sells all the disgusting sausage/sausagemeal stuff?
Most off licences seem to have it. Every one here in town have it as well. They even have it in the local Tesco.
I. LOVE. LECH.
We have a few polish products in local Londis near the place I live – there are 4 or 5 shelves dedicated to polish products (with original english descriptions not just additional sticker). You can also try in Centra or Supervalu.
Agree with you… I was introduced to “Lech” by a musician friend and tried a few bottles (smuggled in stash) over the weekend at gigs. Tastes dry and strong.. Nice stuff and reasonably cheap @ €1.85 per 500ml bottle.