Recipe For Ginger Beer Bread

One day I plan on brewing home made ginger beer. For that I will have to create a natural fermentation using ginger spice and yeast. Until I get around to that I will stick with the two commercial brands I enjoy. Using flat ginger beer I made this ginger beer bread. Ginger Beer Bread Head straight on to the recipe for Ginger Beer Bread ♥ About an hour before Dave and I were leaving home to visit friends, another friend of ours arrived. The weather was amazing and we sat down to enjoy a drink with him. Not wanting to start with the alcohol so early I asked Dave to pour me a ginger beer. I keep sugar free, non alcoholic ones in the fridge for very hot days. Totally misunderstanding me, Dave poured a glass of the alcoholic one I like. I could not taste the difference and it was only the next morning when I saw the open bottle did I realize Dave had given me that to drink. So much for not starting on the booze before dinner! He had only used up half the bottle and by the time I put the ginger beer back into the fridge, the fizz had gone out of it. Today’s inspiration ♥ Recipe For Ginger Beer Bread ♥ can be found on Lavender and Lime Click To Tweet Not wanting to waste the contents I decided to make a batch of ginger beer bread. Of course, there was not enough left in the bottle for the recipe so I opened the non alcoholic brand I keep to top up the measuring jug. I made the bread in the morning while waiting for my aunt and cousin to wake up and get ready for the day. We were in quite a rush by the time the bread had risen enough to go into the oven. Thankfully my domestic goddess was at hand to take it out and leave it to cool while we were out exploring Waterkloof. I think if I were to make this again I would add some ground ginger to the mix to emphasize the taste. Click on the links for conversions and notes. Ginger Beer Bread   Save Print This is a great way to use up left over ginger beer All Rights Reserved: Adapted from 100 Great Breads page 28 Ingredients 250g whole wheat flour 250g bread flour, plus extra for dusting 10g salt 20g dried yeast 30g soft butter 300mls ginger beer Method Place all of the ingredients into a stand mixer bowl Using your dough hook, mix until a dough forms Turn out onto a lightly dusted surface and knead for 5 minutes Place the dough back into the bowl, cover and leave to prove for 1 hour Turn the dough out onto your surface and gently knock back Shape into a ball and place onto a lined baking tray Flatten slightly with the palms of your hand and slash the top a couple of times Leave to prove for an hour Preheat the oven to 200° Celsius Bake for 30 minutes and set aside to cool on a wire rack before slicing My Notes I used my bread stamp instead of a knife to slash the bread 3.5.3226   Inspiration published on Lavender and Lime February 20: 2014 – Creamy Chicken Pasta 2013 – Eagle Encounter And Wine Tasting At Spier 2012 – Three Cheese Chicken Alfredo Bake Top of Page No votes yet. Please wait... Click to share the inspiration ♥Click to share on Twitter (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Google+ (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on Pocket (Opens in new window)Click to print (Opens in new window)Click to email this to a friend (Opens in new window)Like this:Like Loading... Related