Recipe: Quick & Easy Beer Bread (Gordon Ramsay)

Hubby and I wanted to have mussels for dinner, so we looked through our cookbooks for a quick bread recipe. I bookmarked this beer bread recipe from Gordon Ramsay, but never got around to making it as I wasn't keen in serving beer bread to the kids. Since it was just me and Hubby having dinner that day, it was the perfect time to try out this recipe.

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


Ingredients
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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