Beer Bread by “Gordon Ramsay”

METHOD

  1. Preheat the oven to 180ºC/Gas 4. Grease 8 mini loaf tins (4.5 x 7.5 x 3cm), then dust with flour and shake out any excess.
  2. Sift the flours into a mixing bowl and add the salt. Pour in the beer, mixing as you do so, until the mixture is free of lumps. The batter will appear unusually runny for a bread mix.
  3. Divide the batter between the prepared tins, filling them three-quarters full, place on a baking sheet and bake for 30 minutes. Brush the tops with a little milk and a light dusting of flour (to help the tops colour nicely) and bake for a further 5 minutes, or until a skewer inserted into the middle of the loaf comes out clean, and the bottom sounds hollow when tapped.
  4. Remove the loaves from the tins and cool on a wire rack. They can be eaten warm or cold, and will keep for a couple of days in an airtight container.

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