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.
