A no-fail bread recipe that takes just minutes to prepare! Using beer as the rising agent, this loaf bakes into a golden, fluffy masterpiece—ideal for slathering with butter and enjoying fresh out of the oven.
This beer bread is an easy and delicious way to bring a touch of homemade comfort to your next braai. With a soft, cheesy interior and a crispy crust, it’s the perfect addition to any outdoor feast.
Rooted in South African culinary tradition, these beer bread rolls, reminiscent of the beloved ‘roosterkoek,’ are a celebration of flavour and togetherness. Whether enjoyed hot off the coals or served as a comforting side dish, they carry the rustic essence of outdoor cooking and the joy of shared meals. With every bite, you’ll taste the simple yet profound magic of homemade goodness
No-Fuss Beer Bread with Tasty Variations
Whether you're hosting a braai or need a quick side dish, this cheesy beer bread is a crowd-pleaser with multiple tasty variations, as well as using this recipe for everyon's favourite, 'Roosterkoek'
Equipment
- 18cm x 8cm greased bread pan.
Ingredients
- 500g white self-raising flour or 500g flour and 15 to 20ml baking powder
- 5ml salt
- 340ml can beer
- 250ml grated cheese
Optional add-ins for variety:
- 5ml chopped garlic
- 125ml grated Cheddar cheese
- 125ml powdered biltong
- 125ml fried bacon pieces
- 125ml sun-dried tomatoes and olives leave the cheese out for this variation
- 3 chopped spring onions
Instructions
Preheat the oven to 180° C / 350°F.
- Mix all the dry ingredients together.
- Add the whole can of beer and stir until mixed, forming a stiff dough.
- Spoon the dough into the 18cm x 8cm greased bread pan.
- Bake for 45 minutes until cooked through.
For the Bread Rolls or 'Rooterkoek:
- Preheat your oven to 70°C (21°F).
- In a large bowl, mix the flour, beer, and salt thoroughly, then knead the dough until smooth.
- Lightly flour your baking tray
- Divide the dough into the desired number of rolls, breaking off pieces and keeping them covered while shaping.
- To shape: tuck the edges under to form flat, round rolls, coat in flour, press down gently, and rotate to even out the shape.
- Arrange the rolls on the prepared baking tray.
- Place the tray in the oven at a very low temperature (it should not be hot) for 30 minutes to an hour to allow the dough to rest.
- Remove the rolls from the oven and barbeque them over hot coals, turning frequently for an even, golden crust.
Serve warm the bread or roosterkoek with butter, and my personal favourite, jam
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