The recipe was very easy to make - no rising time required as the beer acts as the raising agent. Hence you will be able to have homemade bread on the table within 40 mins - so amazing! According to Gordon Ramsay, these mini loaves are his take on the Irish soda bread. The batter will appear unusually runny for a bread mix, but they'll come out fine. We got 6 mini loaves as opposed to the 8 stated in the recipe book, but no problems. The bread turned out fantastic, with a nice crust and soft interior. For a non-beer drinker like myself, I could detect a slight bitter taste in the bread, however Hubby never noticed. For me, this bread is best eaten slightly warm, with butter. See this video for step-by-step instructions.
We would certainly make these again, due to its ease and great texture. Thanks GR for sharing such a great recipe!
Beer bread with steamed mussels with chorizo, sake and cherry tomatoes
Quick & Easy Beer Bread
Recipe by Baby Sumo, adapted from Gordon Ramsay's Ultimate Home Cooking
Preparation time: 5 minutes
Cooking time: 35-40 minutes
Makes 6 mini loaves
245g plain flour
3 1/4 tsp baking powder
1/2 tbsp flaked sea salt (eg Maldon)
250ml beer or lager
1-2 tbsp milk
Extra flour, for dusting
Butter, for greasing
1. Preheat the oven to 180°C/160°C fan / Gas 4. Grease a 8-mini loaf tins (4.5x7.5x3cm), then dust with flour and shake out any excess.
2. Sift the plain flour and baking powder into a mixing bowl, then add the salt. Mix well. Pour in the beer, and mix until the mixture is free of lumps. The batter will appear unusually runny for a bread mix.
3. Divide the batter between the prepared tins, filling them 3/4 full. We managed to fill 6 only, instead of 8 in the cookbook. Place the tin on in the oven and bake for 30 minutes.
4. Then, remove from oven and brush the tops with milk and a light dusting of flour (this will help the tops colour nicely), and bake for a further 5-10 minutes, or until a skewer inserted into the middle of the loaf comes out clean and the bottom sounds hollow when tapped.
5. Remove the loaves from the tins and cool on a wire rack. They can be eaten either warm or cold and will keep in an airtight container for a couple of days.
Best eaten with butter
Mussels recipe can be found here - this time, I also added some sliced chorizo. The chorizo is to be added in after the garlic. YUMS!
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