{"id":1227,"date":"2021-08-20T12:46:25","date_gmt":"2021-08-20T00:46:25","guid":{"rendered":"http:\/\/debskitchen.co.nz\/?p=1227"},"modified":"2023-06-06T19:59:57","modified_gmt":"2023-06-06T07:59:57","slug":"lockdown-loaf-bread-chelsea-winter","status":"publish","type":"post","link":"https:\/\/debskitchen.co.nz\/?p=1227","title":{"rendered":"Lockdown Loaf – Bread – Chelsea Winter"},"content":{"rendered":"

LOCKDOWN LOAF – CHELSEA WINTER<\/strong><\/p>\n

Ingredients<\/strong>
\n3 cups plain flour (or use self-raising and omit the baking powder)
\n3 tsp baking powder
\n2 tsp sugar
\n1 tsp salt
\n375ml beer (or make up the extra with water)<\/p>\n

Toppings<\/strong>
\nFinely chopped onion or red onion
\nGrated cheese or dairy-free cheese
\nSprinkle of paprika and\/or oregano
\nSalt and pepper
\nExtra virgin olive oil, for drizzling<\/p>\n

Some other ideas (not all together, though!): olives, capers, Parmesan , chopped sun-dried tomatoes, sunflower seeds, pumpkin seeds, sesame seeds, poppy seeds, cumin seeds, coriander seed<\/p>\n

Method<\/strong><\/p>\n

Preheat the oven to 180c regular bake and line a small\/medium loaf tin with baking paper.<\/p>\n

Add the flour, baking powder, sugar and salt to a large mixing bowl. Stir to combine.<\/p>\n

Pour in the beer\/water and stir again to combine into a sticky dough. Scrape in to the prepared tin with a spatula and smooth out.<\/p>\n

Sprinkle with the toppings you like and drizzle with olive oil.<\/p>\n

Bake in the oven for 40 minutes \u2013 it will have risen and puffed up and be all golden and delicious looking.<\/p>\n

Serve hot or warm with any toppings you like \u2013 it\u2019s awesome plain with butter, and I like Vegemite and Marmite too!<\/p>\n

Once it\u2019s cooled down it\u2019s amaaazing toasted.<\/p>\n

Tips<\/strong>
\nThis bread isn\u2019t light and fluffy like a bakery loaf \u2013 it\u2019s dense and moist \ud83d\ude42<\/p>\n

For a reason I cannot understand, some people using Corona beer have produced a doughy, undercooked loaf. Go figure? In any case, don\u2019t get too fancy here. Use the crappiest beer you have on hand \u2013 that awkward, long-forgotten bottle lurking forlornly the back of the fridge, probably leftover from some BYO you had 18 months ago, the one that could be expired and certainly no one will touch, not even your teenage son\u2019s half-cut mates. That\u2019s the beer you want.<\/p>\n

Check the expiry date on your baking powder.<\/p>\n

This beer bread bread is safe for kids and pregnant women, as the alcohol evaporates in the oven.
\nIf you can\u2019t find beer, cider or plain soda water works \u2013 or a dry, not-too-sweet ginger beer or kombucha (omit the sugar if using these as they are already sweet). Lemonade would be too sweet.<\/p>\n

People have had success with using half wholemeal flour in their beer bread, too.<\/p>\n

Once it\u2019s cooled down, it\u2019s amazing toasted \u2013 we have it with peanut butter, Marmite or vegemite, avocado and tomato, hummus and basil \u2013 the list goes on! It\u2019s highly addictive, I\u2019ll warn you now.<\/p>\n

Get an oven thermometer and check your oven isn\u2019t running cool if your loaf is undercooked.<\/p>\n

Some other ideas (not all together, though!): olives, capers, Parmesan , chopped sun-dried tomatoes, sunflower seeds, pumpkin seeds, sesame seeds, poppy seeds, cumin seeds, coriander seed<\/p>\n

Keep at room temperature in a bag or container. It\u2019s not gonna last long, though, I warn you now!<\/p>\n

For gluten-free beer bread
\nNaturally, you\u2019ll need to use a gluten-free flour mix without raising agent added.<\/p>\n

For best results, I like to also add either 2 tbsp of either psyllium husk powder, or ground chia seeds. Adding one of these helps give the loaf that chewier, springier, bread-like texture that\u2019s normally missing with gluten-free bread (which can be quite chalky.) This isn\u2019t essential, though.<\/p>\n

But if you are using one of these, you\u2019ll need to add an extra 3 tbsp of water.<\/p>\n

Then after mixing the dough, it\u2019s helpful to let it rest for 10 minutes in the tin before it goes into to oven, to let the chia or husks swell up do their thing.<\/p>\n

You\u2019ll also need to use a GF beer. If you can\u2019t find one, soda water works \u2013 or a dry, not-too-sweet ginger beer or kombucha (omit the sugar if using these as they are already sweet). Lemonade would be too sweet.<\/p>\n

You can get psyllium husk powder at the supermarket \u2013 well, usually anyway! It\u2019s very high in fibre so drink an extra glass of water when you enjoy a slice of the bread to be kind to your tummy.<\/p>\n

If you have whole chia seeds at home, you can grind them in a mortar and pestle, coffee grinder, high speed blender or bullet to make a powder.<\/p>\n

For a sweet loaf<\/strong>
\nYou can use lemonade for a sweet loaf \u2013 it\u2019s lovely smeared with butter or dairy-free spread or unflavoured coconut oil \u2013 topped with jam or honey!<\/p>\n","protected":false},"excerpt":{"rendered":"

LOCKDOWN LOAF – CHELSEA WINTER Ingredients 3 cups plain flour (or use self-raising and omit the baking powder) 3 tsp baking powder 2 tsp sugar 1 tsp salt 375ml beer (or make up the extra with water) Toppings Finely chopped onion or red onion Grated cheese or dairy-free cheese Sprinkle of paprika and\/or oregano Salt…<\/p>\n","protected":false},"author":1,"featured_media":1353,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25,13,5],"tags":[],"class_list":["post-1227","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast","category-cakes_slices","category-dips_and_snacks","wpcat-25-id","wpcat-13-id","wpcat-5-id"],"_links":{"self":[{"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/1227","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1227"}],"version-history":[{"count":1,"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/1227\/revisions"}],"predecessor-version":[{"id":1228,"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/1227\/revisions\/1228"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=\/wp\/v2\/media\/1353"}],"wp:attachment":[{"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1227"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1227"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1227"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}