Beer Bread with Dill

    Beer Bread with Dill


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    A high-rising beer bread. The quickest easier way to scrumptious bread. P.S don't worry, the bread does NOT smell or taste beery!

    Serves: 6 

    • 3 cups (375g) bread flour
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 2 tablespoon sugar
    • 375ml good beer like Coopers or Cascade, at room temperature and not flat
    • 5 tablespoons fresh dill or rosemary, chopped
    • 1 large egg, beaten

    Preparation:10min  ›  Cook:50min  ›  Extra time:30min rising  ›  Ready in:1hour30min 

    1. Combine first 4 ingredients very well, sifting at least 3 times to ensure that baking powder is thoroughly mixed in and air incorporated.
    2. Sprinkle the fresh dill or rosemary into flour mixture, and incorporate well into flour mixture.
    3. Create a well in middle of flour mixture, and with a large pastry fork, pour in a third of the beer at a time.
    4. Stir in beer just to moistened, batter should be lumpy, do not knead or overmix.
    5. Pour into a well greased loaf pan- for best result: line with well-buttered aluminium foil, lining all sides of the pan,with a few centimetres of foil hanging over the sides. Let sit for 30 mins to rise, in a warm place.
    6. Bake in a preheated oven at 180 degrees C for 50-60 mins or till loaf has a golden brown crust.
    7. Remove from oven, leave in pan for 10 mins, then remove and cool on wire rack.
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