It's 4.30pm. You're tired and you have no idea what's for dinner. Those takeaway menus start to look enticing.
But you resist!
Because in the pantry you have self-raising flour, salt, and a bottle of beer.
You mix together 4 cups of SR flour (made up of any combination of flours you like), a teaspoon of salt, and then slowly mix in a standard 375ml bottle of beer. You mix until combined into a dough, turn out onto the bench and knead lightly, then allow it to rest, covered, for 30 minutes while you assemble your toppings.
After the dough has rested, you divide it into two if you prefer thin-based pizzas, then roll it out onto your pizza tray/s. You add the fresh toppings of your choice, such as the pesto you made the other day, and then you bake it in a moderately hot oven for around 20 minutes, until the cheese is melted and golden.
You slice and enjoy your cheap, healthy creation.
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Scenario B:
You've just put on a pot of delicious homemade soup to cook, and you think: Damn! Some fresh tasty bread would go down a treat with that, but the soup will be ready in an hour!
You don't panic. Instead, you consult Farmgirl Fare's trusty Beyond Easy Beer Bread recipe (3 cups SR flour, 1 tbs sugar, 1 tsp salt and one can of beer) and choose one of her delicious variations, or make up your own.
An hour later, you serve up your piping hot homemade soup, accompanied by thick, hot, slabs of fresh Beer Bread, slathered with (proper) butter.
Who said making your own dough was tricky or time consuming?
7 comments:
Y.U.M.!!
Mmmm they both sound delicious!
Fmll, I think I'm following you around blogland this afternoon!
Thank you for these recipes, they sound great and something that even a novice bread maker like me could a do without making a mess of it.
Hi Guys,
Have ago - these are both so yummy and so easy!
Cheers, Julie
I made some of this tonight - had dinner in the oven and realised I didn't have bread for Pete's lunch tomorrow. He sacrificed some homebrew for the experiment - it smelt so good that we had to have some with tea as well. Tastes yummy! (I made the italian variation).
(Now to stop him eating it all before lunch!)
Do you have to use beer? Is it because of the yeast? We never have beer on hand.
Hi Anastasia,
Yes, it's the yeast in the beer that helps the dough rise a little - although it doesn't have the fluffy texture of regular bread, it's more like damper. I have been tempted to use ginger beer, but haven't gotten around to trying yet. We don't drink much so don't usually have beer on hand either, but there is often some floating around leftover from a BBQ that I use up in the pizza dough etc.
Cheers, Julie
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