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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: 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/