Easy bread with beer
This bread doesn’t look or taste like the classic one; not even in its preparation and the time it takes, nor at its baking smell, its looks and its texture when baked.
It looks like more to a bread-cake! Or at least, that’s what I got when tried this recipe that really liked!
The dough-porridge was prepared in 5’ and while it was still in the oven, the apartment scented so sweet… When I bit it, I felt its crust like it was from a crunchy well baked cake.
From Evi Papadopoulou, Gourmet magazne from Eleftherotypia newspaper, and her sister from whom she got this recipe, characterized in her own words as “a magnificent and easy –to wonder about- bread with beer…”
For a loaf of bread
- ½ kg of flour for bread (I used almost 350 gr of that and 150 gr or multigrain flour)
- 1 tbls baking powder (not full)
- 1 tsp salt (not full)
- 1 tbls dark brown sugar (or granulated sugar, if you don’t have any)
- 1 can of beer (330 ml) and 1/3 extra, room temperature
- 2 tbls olive oil
- 2 pinches of anise and 1 pinch of nutmeg (optionally. I used both, but as the recipe says to, you may not add them or add whatever you want; oregano, rosemary, cayenne pepper or chili)
- Oil for the baking mold and a few drops for the surface or the bread
- Preheat the oven at 200o C (392o F). Oil the baking mold.
- In a big bowl mix flour (s) with baking powder, salt and spices (if used) and make a hole at the centre of the mix.
- In the hole pour sugar, oil and the beer.
- Start stirring from the centre of the hole towards the flour mix until all is wet and makes a kind of dough-porridge.
- Pour this dough-porridge into the mold, straight its surface with the back of a spoon and scatter the few drops of oil over it.
- Put in the centre of the oven for about 35-40’ (in my own over it took at least 50’ to bake) or until the surface is gold. Also, do the knife test -put a knife in the centre of it and if it gets out clean, the bread is ready.