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This has to be one of my favorite recipes for beer bread and I love using the mini loaf pans for this. I do double this recipe for my crew. We recently made this recipe to go along with our cooking from the past recipe of Hot Collops.

Print Recipe

Gordon Ramsay’s Beer Bread

Course: Side Dish

Servings: 8 mini loaves

Author: Gordon Ramsay

Equipment

• mini loaf pan

Ingredients

• Butter for Greasing
• 175 g self-raising flour, plus extra for dusting
• 75 g wholemeal self-raising flour
• ½ tbsp flaked sea salt
• 250 ml beer
• 1-2 tbsp milk

Instructions

• Preheat the oven to 180ºC/Gas 4. Grease 8 mini loaf tins (4.5 x 7.5 x 3cm), then dust with flour and shake out any excess.

  Sift the flours into a mixing bowl and add the salt. Pour in the beer, mixing as you do so, until the mixture is free of lumps. The batter will appear unusually runny for a bread mix.

  Divide the batter between the prepared tins, filling them three-quarters full, place on a baking sheet and bake for 30 minutes. Brush the tops with a little milk and a light dusting of flour (to help the tops colour nicely) and bake for a further 5 minutes, or until a skewer inserted into the middle of the loaf comes out clean, and the bottom sounds hollow when tapped.

  Remove the loaves from the tins and cool on a wire rack. They can be eaten warm or cold, and will keep for a couple of days in an airtight container.

  Gordon Ramsay
  Ultimate Home Cooking
  By Hodder & Stoughton
  Text © Gordon Ramsay 2013
  Photography © Con Poulos 2013

  https://www.gordonramsay.com/gr/recipes/beer-bread/
  
  

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They saw what seemed to be tongues of fire that separated and came to rest on each of them. All of them were filled with the Holy Spirit and began to speak in other tongues as the Spirit enabled them.

Acts 2:3-4

This blog post is shared on You're the Star Blog Hop, Friendship Friday, Simple Homestead Blog Hop, Homestead Blog Hop, Tuesdays with a Twist, Wonderful Wednesday

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