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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.
Gordon Ramsay’s Beer Bread
Servings: 8 mini loaves
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 2013https://www.gordonramsay.com/gr/recipes/beer-bread/
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