Friday, June 5, 2009

Cheese & Onion Beer Bread Recipe : Celebrating WA Beer Week

Tonight is the launch of Western Australian Beer Week, and to do our bit in celebrating all that is good and great about WA brewing we are publishing a new recipe each day, featuring a WA beer in the mix. Day one is a cheese & onion beer bread recipe, that, like all our recipes this week also has a gluten free alternative for Coeliacs out there, the chef insists on it!
Recipe of the Day
Cheese & Onion Beer Bread (Serves 4)
Remarkably easy to knock together and incredibly satisfying to tuck into. The final product is a hearty and wholesome, delicious beer bread, quite dense with a crunchy, crispy crust. The recipe is very versatile too and open to experimentation – just remember not to add too much moisture. It will work equally well as a desert bread using ginger beer, ramp up the spice content and add some dried fruit. Check out the bottom of the recipe for the Gluten Free alternative(see pic), this version was quite a healthy option and made to exactly the same principles as the main recipe.

- 3 cups strong plain flour
- 2½ tsp baking powder (sifted)
- ½ tsp salt & cracked pepper
- ½ cup crispy fried onions (crushed)
- 1 tsp garlic powder
- 2 tbsp parmesan cheese (grated)
- 355ml Feral Hop Hog (@ room temp)

NB. You can use your beer of choice (check out the difference in using a wheat beer and a stout); Fried onions are available from all Asian supermarkets).

1. Pre-heat oven to 220°C. Grease a 9 x 5 inch loaf tin.
2. In a large mixing bowl combine all the dry ingredients together with the parmesan.
3. Make a well in the centre of the mix then add the beer in stages, working the mixture with a butter knife between each addition (Do not use flat beer as the carbonation is a key element).
4. Towards the end the dough may need a little assistance coming together with your hands, but do not overwork it.
5. Spoon the mix into the loaf tin and bake for 50-60 minutes on a tray in the middle of the oven.
6. Remove from the oven when browned on top, then insert a skewer into the centre to assess if dough in middle is fully cooked (it may need a few more minutes). Allow to cool on a wire rack.

Gluten Free Beer Bread
Most gluten free breads out there are really crumbly and break apart, whilst this bread holds together well and can be sliced thinly and frozen.
- 2 cups gluten free plain flour (sifted)
- 1 cup soy flour (sifted)
- ½ tsp salt
- 1 ½ tsp cracked black pepper
- 1/3 cup sunflower seeds
- 1/3 cup pumpkin seeds
- 1 tbsp linseed meal
- 2 tbsp sesame seeds
- 355ml Billabong Australias Pale Ale (@ room temp)

Throughout the week long celebration of Western Australian brewing we will post the daily events, results and a 'cooking with beer' recipe for your delictation. So please pop back daily to see whats happening and try and get out & about to support your local brewers. If you cant support them this week, then don't forget that you can take part in a celebration of WA brewing every week with a trip on The Brewers Dray - Boutique Beer Explorer, and whats more, all new tour bookings for June & July made during WA beer week will be entitled to a
(terms & conditions apply-contact us for details)

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