Fastest bread in the West

  • 350 grams self raising flour
  • half teaspoon sugar
  • half teaspoon salt
  • a bit of butter or oil
  • 350ml of beer (whatever takes your fancy – lager for a lighter colour and taste, ale for a more pronounced flavour)

Speed is of the essence with this recipe, as the quicker you get the dough mixed and into the oven the lighter the texture of your bread.  You can use any type of beer or lager, and you can really taste the difference. A good one to experiment with.   We’ve never tried it with Guinness though, that might be an interesting one. You can also mix in grated Cheddar, or olives, or chopped herbs, or whatever takes your fancy.

Heat your oven to gas mark 4 or 180° Celsius.  Oil or grease two small loaf pans.  Put the dry ingredients in a big bowl.  Pour on half of the beer, and mix it quickly.  Add the rest of the beer and mix quickly until you get a smooth dough (you may not need all of it, but the mixture should be quite wet).  Divide the mixture into the loaf tins and put into a heated oven straight away for about 45 minutes.  I don’t know how this recipe behaves in a fan oven.  Turn the bread out of the loaf tins. If the bread sounds hollow when you tap the bottom of it, it’s done. This bread doesn’t keep long but it usually gets eaten up before it’s cooled down anyway! 

 

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