Mmmmmmmmmmmmmm – this was even nicer than the first time. For this version I used Hammerton’s Oyster Stout aka Pentonville
which made for a darker, and for some reason moister, (is moister a word?) bread. I thought it was delicious!
Isn’t this a wonderful sight to see?
I stocked up on the family brew at Prohibition Wines in Muswell Hill on Saturday and already have some beer mustard on the go…
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!
