I mean looking back things were actually achieved but not as much as I hoped. I hoped to make some baguettes to stash but it just didn't happen. Thursday afternoon I was tidying some paperwork and I found the folder of recipes I'd torn out of old, old cooking mags - and had a quick flick through - when I found it. Gourmet Traveller circa 2002 - back when I actually ate Gourmet and travelled on a regular basis....there it was... Beer bread.
Lightbulb. It was cold and yukky outside. It was almost time to pick the frils up from school - I'm sure it would be wonderful to walk into a warm house with warm bread and butter to warm the cockles... I set to work! This was going to be served in 35 minutes!
Now this is as easy as Soda bread and damper but it's got a different taste. It is a little 'yeasty' tasting but the parsley lifts it and the parmesan gives it great bitey kick. I actually think it would be great on a Sunday lunch served with some sliced cheeses and ham. Or better still with some blue vein and a glass of sauvingon blanc. Actually you so so serve this instead of crackers with a cheese plate! I made a couple of more yesterday - they are stashed in the freezer along with some minestrone and pumpkin soup.
The crust is deliciously crunchy too and that to me, says 'eat me'. I love crusty bread.
2 cups self raising flour
1/4 cup grated parmesan
2 stalks parsley, finely chopped
1 tb demerera or raw sugar
1 tb salt flakes or sea salt
3/4 cup light beer
Preheat oven to 200 degrees c
Put all ingredients with the exception of the beer in a bowl.
Stir well and then make a well in the centre, and pour in the beer
Stir quickly and add a little beer or flour as required to get it in a soft ball that holds together
Place on a greased tray and score the top so it can expand - some cuts about 2mm deep lengthwise should do it...
Pop into the oven for 25 minutes, remove, cool for about 5 minutes and cut.. smother with butter or cream!
Voila! Isn't that just what you feel like?
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