Things I have learned as a result of the world being catapulted into a global pandemic:
- Anything is toilet paper if you’re brave enough.
- Despite popular belief, alcohol is the answer to a lot of things, especially if the question is: what can I use instead of yeast to make bread?
Since half the population appeared to transform into Jonathan Warburton overnight, yeast has become the latest victim of panic buying, which in turn, saw my plans to fill my Instagram with mouth-watering baked goods go a-rye.
Although, I suppose my desire to delve into bakery projects ironically puts me in the same boat as the yeasty boys that are kneading their way through quarantine.
Anyway, back to bread and beer.
Thinking logically, it makes sense that beer is the perfect raising agent – after all, yeast is the microorganism responsible for the fermentation stage in brewing beer (feel free to venture over to my Brewery Day review for more on this!)
I know, I know; there is a certain level of sacrilege in transforming such a precious liquid into a lunchbox filler, so just pick a beer you don’t like!
You will need:
- 3 cups of self-raising flour
- Teaspoon of salt
- 1/3 cup of sugar
- One bottle of beer (Budweiser is a good’un!)
- Melted butter to pour over the top
Whack all your dry ingredients into a bowl – remember to sieve the flour so you don’t end up with a lumpy mess.
Add the beer a little at a time and give it a mix, the more beer you add, the stickier it will become until you’re left with a bowl of beige-looking slime, really selling it, aren’t I?
Butter a loaf tin so the bastard doesn’t stick to the bottom, then pour the mixture inside – even Nigella couldn’t execute this part seductively, so don’t worry if the bowl to tin transition is a bit on the messy sid, as long as the majority goes in it’ll bake the same.
Pop into your pre-heated oven (180 degrees) and set your timer for 50 minutes AKA, a double episode of Coronation Street.
I’m hugely impressed considering it was both an experiment, and my first attempt.
I added my melted butter halfway through the baking process, but upon reflection, I would recommend doing this 10 minutes before the bread is due out. The butter caused the crust to cook faster which meant the rest was slightly underdone, as I didn’t want it to burn – a lesson for next time!
I hope you like the recipe, I would love to see any attempts, or if anyone has recommendations for more ways I can turn alcohol into food.
Keep safe, until next time! xo