Beer bread is amazing. It’s so easy, so quick to put together, and so tasty. And it’s a fantastic base for experimenting with flavour combinations.  Add your favorite cheeses, herbs and enjoy the most easy and flavorful bread.

Ingredients:

 
450 g / 15.8oz self raising flour

330 ml beer (1 can)

1 tbsp sugar

1/2 tsp salt

150 g / 5.2oz crumbled, Feta cheese

1/3 cup sliced, kalamata Olives or 100 g sun dried tomatoes, drained & chopped

1 tsp dried oregano

Directions:

 
Preheat oven to 170 C, and line a 25~12 cm loaf tin with baking paper.

In a bowl add the flour, sugar, salt and beer and stir with a spoon till no flour is visible.

Add the olives or sun dried tomatoes, feta, oregano and stir to incorporate being careful not to completely mash up the feta. It will be a stiff mixture.

Transfer mixture to loaf pan, and bake for 1 hour.

Let cool in pan for 5 minutes, turn out and serve warm or leave on a rack to cool completely.

Notes: Don’t overmix the dough. Just enough that there are no dry flour streaks visible. You’re not gunning for a smooth dough but a scraggly one. 

Store : Store bread in a paper towel-lined airtight storage container at room temperature for up to 3 days or in the refrigerator for up to 5 days.