Lager loaf

Lager loaf

By
From
Lucy's Bakes
Makes
1
Prep
5 mins
Cooking time
60 mins
Photographer
Jacqui Melville

One of Skiworld’s American chalet hosts picked up a recipe from the Coors Brewery in Colorado after visiting it. Their beers are crisp, light and golden. The bread was nice enough but a few tweaks and adaptations later we have created a delicious soda bread that is so easy to make. It’s a great loaf to slice or toast for breakfast but is equally good served with soup, cheese or pâté. It needs to be a mild lager or blond beer as bitter or brown beer would taste too strong.

Ingredients

Quantity Ingredient
200g wholemeal flour
200g plain white flour
400g light-flavoured lager
30g caster sugar
5g salt
7g baking powder
30g olive oil

Method

  1. Line a 500 g loaf tin with baking paper and preheat the oven to 190°C.
  2. Put all the ingredients into a bowl and mix to a soft, thick batter and pour into the prepared loaf tin.
  3. Bake for 1 hour or until golden and risen and the base sounds hollow when the loaf is tipped out of the tin and tapped.
  4. Wrap immediately in cling film as this helps soften the texture when cold. Store in an airtight container in the fridge for up to 5 days.

Note

  • This recipe is vegan & vegetarian, nut-free and dairy-free.
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