Beer Bread

Name: Beer Bread
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
Ingredients: Butter; Self-raising flour; Wholemeal self-raising flour; Maldon sea salt; Beer; Milk

Ingredients

Butter, for greasing
175g self-raising flour, plus extra for dusting
75g wholemeal self-raising flour
½ tbsp flaked sea salt, e.g. Maldon
250ml beer or lager
1–2 tbsp milk

Cooking instructions

Makes 8 mini loaves

Preheat the oven to 180ºC/Gas 4. Grease 8 mini loaf tins (4.5 x 7.5 x 3cm), then dust with flour and shake out any excess.
Sift the flours into a mixing bowl and add the salt. Pour in the beer, mixing as you do so, until the mixture is free of lumps. The batter will appear unusually runny for a bread mix.
Divide the batter between the prepared tins, filling them three-quarters full, place on a baking sheet and bake for 30 minutes. Brush the tops with a little milk and a light dusting of flour (to help the tops colour nicely) and bake for a further 5 minutes, or until a skewer inserted into the middle of the loaf comes out clean, and the bottom sounds hollow when tapped.
Remove the loaves from the tins and cool on a wire rack. They can be eaten warm or cold, and will keep for a couple of days in an airtight container.

Gordon Ramsay
Ultimate Home Cooking
By Hodder & Stoughton
Text © Gordon Ramsay 2013
Photography © Con Poulos 2013