Monthly Archives: June 2014

Italian-inspired Beer Bread [Recipe]

Beer bread is one of the easiest breads to make because it requires no yeast (because it’s already in the beer) and it doesn’t need to sit and prove for hours. I found a recipe for Basil Beer Bread in one of the baking books I have, so I made that a couple of weeks ago and to be honest it was actually horrible. Since I’d never made it before I thought I’d better follow the recipe exactly as it says… The recipe said to add 1/4 cup of sugar to the bread, (which I thought was pretty weird but I added it anyway… didn’t add 1/4 cup though I only added about 2 tablespoons) and the bread turned out sickly sweet and just awful! So this recipe I’m going to give you now is my own invention using the two key ingredients of the beer bread (beer and flour) and absolutely NO sugar!

2 cups self-raising flour
1 cup beer – any beer will do, I used a mid-strength lager (XXXX Gold because I’m a bogan!)
1/3 cup (80g) sun-dried tomatoes
1 tbs minced garlic (you could crush your own but I couldn’t be bothered with that!)
2 tsp Italian herb mix
Salt and pepper (as much or as little as you want, I used about 2 tsp of each)


1. Preheat oven to 170°C (355°F)
2. Sift the flour into a large bowl, then add all ingredients and mix well

bread2 bread33. Place ingredients into a prepared loaf tin (buttered and lined, just lined, just buttered, whatever you want) and bake for 40-50 minutes or until a skewer inserted has only a few crumbs on it

4. Once the bread is done, leave it in the tin for about 10 minutes to cool slightly and then transfer to a rack to cool completely

bread5 bread6You don’t have to wait for the bread to cool completely before serving, because I found this bread is pretty good served warm with some butter on it. It’s nice when it’s cold too though!

Enjoy! 🙂





Red Velvet Biscuits [Recipe]


Last week I made these Red Velvet Biscuits with White Chocolate Chips for my friend’s birthday present. Recipe adapted from here

photo (11)


1 1/2 cups plain flour
2 1/2 tbs cocoa powder
1 tsp cornflour
3/4 tsp baking powder
1/4 tsp salt
125g unsalted butter, softened
1/2 cup caster sugar
1 tsp white vinegar
1 egg
1 1/2 tsp vanilla extract
1 1/2 tsp red food colouring
3/4 cup white chocolate chips

1. Preheat oven to 190°C (375°F)
2. Sift together flour, cocoa powder, cornflour, baking powder and salt in a bowl and set aside.
3. With an electric mixer, beat sugar, butter and vinegar until pale and fluffy. Add egg and mix well. Add in vanilla and red food colouring and mix until blended.
4. Slowly add in the dry ingredients and mix using a wooden spoon until just combined. Add in half the chocolate chips and mix well.
5. Divide mixture onto a baking tray, and press a few of the left over chocolate chips into the tops of the biscuits. Bake for 10-15 minutes.
6. Allow to cool slightly on the tray before moving to a rack to cool completely.