“Fiery Death” Hot Chili Sauce | home | Baked Cabbage with Sausage, Potato & Basil


It’s bread baking day, but having just read Farmgirl’s adventures with beer bread, I decided to give it a go. However, since I’m more familiar with having a dough based bread than a batter based bread, I made a few modifications to her recipe.


h2. Ingredients.

h3. Stage 1.

* half a cup of warm water
* 1.5 teaspoons of active dry yeast
* 3 teaspoons of white sugar
* half a cup of plain flour

h3. Stage 2.

* 1 cup wholemeal plain flour
* 1.5 teaspoons of salt
* 1 Tablespoon of baking powder
* half a teaspoon of dried rubbed sage leaf
* 3 to 5 cups of plain flour
* 375ml bottle of good ale (I used Coopers Pale Ale)

h2. Method.

In a large mixing bowl, place the warm water and sprinkle the yeast and sugar over it. Whisk until combined and smooth. Add the flour and whisk again until smooth. Allow to sit for 10 minutes until bubbling or frothy or risen (depends on ambient temp.)

Now add the wholemeal flour and salt and mix together with a little of the beer. Add the baking soda, sage and some of the plain flour and a little more beer, mixing into a batter. Continue to add & mix beer and flour until all the beer is used. At this stage you’ll have a sticky batter.
To make it into dough, work in enough extra flour until you have a slightly tacky but not stick dough.
Knead until springy (a couple of minutes), adding flour if sticky.

Place in a greased, covered bowl to proof for about 40 mins or so. It won’t rise much at this stage, unlike normal yeast bread.

Shape your dough and place into a bread pan. Glaze if you wish and sprinkle with sesame seeds.
Bake at 190C for 45 mins.

h2. Notes.

It may be wise to slit the top of the loaf before baking, no more than 1/4 inch deep, as this loaf rises while in the oven, causing tearing (as can be seen above).

— edit: I couldn’t resist, I’ve just cut it and had a slice with butter, a very tasty loaf indeed!

posted to Breads and Baking,Recipes @ 9:59 pm

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  • At 1:30 pm on 5 April, 2006, farmgirl commented:

    Yum, yum, YUM. That photo is absolutely mouth-watering (even if the top did explode a bit : ). What a fun surprise to have discovered your blog only yesterday, then refreshed it this morning to find this recipe.

    When I originally put up the beer bread posts, a fellow food blogger and bread baker asked me if I’d ever made a yeasted beer bread and said that he wanted to try making one. I don’t think he ever did (or I would have heard about it), but we both were interested in the idea. I’m going to send him over here to check out yours. I know that I am certainly going to try making a loaf soon. Thanks for the inspiration.

    Slitting the top is a good idea. It would also probably make a fabulous free form loaf–maybe a round. Thanks for including the links to my site. And congratulations on your new recipe. : )

  • At 2:23 pm on 5 April, 2006, David commented:

    Thanks again 🙂

    I’d been meaning to do a beer bread of some sort for ages, but I kept drinking the beer instead of baking with it.

    I’m glad I revisited your site and saw your beer bread recipe and thus was inspired to make something new.

  • At 10:40 am on 7 April, 2006, farmgirl commented:

    You obviously weren’t buying enough beer! 🙂

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“Fiery Death” Hot Chili Sauce | home | Baked Cabbage with Sausage, Potato & Basil