Jane Wyatt’s Beer Bread Version 2

Mmmmmmmmmmmmmm – this was even nicer than the first time.  For this version I used Hammerton’s Oyster Stout aka Pentonville

beer_264321which made for a darker, and for some reason moister, (is moister a word?) bread.  I thought it was delicious!

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Isn’t this a wonderful sight to see?

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I stocked up on the family brew at Prohibition Wines in Muswell Hill on Saturday and already have some beer mustard on the go…

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N1 on the left, Pentonville on the right…  I shall be doing a taste test very soon.

I’m posting the recipe for Jane’s Beer Bread again because I can’t believe how easy it is and how delicious the results are…

Jane Wyatt’s Beer Bread

(Makes 1 loaf)

¼ cup butter

3 cups self-raising flour

2 tablespoons sugar

1 can beer*

Melt butter in preheated 325 degrees (160 degrees C) oven.  Mix together remaining ingredients; pat into a greased loaf pan.  Drizzle melted butter over bread dough.  Bake at same temperature 1 hour.

* I used one 330ml bottle of Hammerton Pentonville and 1 and1/2 tablespoons water.  I baked my bread at 140 C as I have a fan oven.

Toasted with some cheddar and grainy mustard this is DIVINE!

jane-wyatt-1-sized

 

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