In between sewing projects, I have been baking up a storm. On Thursday I made mini coconut loaves (recipe posted on tomorrow), and yesterday I made these mini Bajan beer bread loaves.
I am creating a series of recipes using coconut oil as one of the ingredients. I also happened to have a bottle of Barbadian Beer in the cupboard, as you do. 4 ingredients, all with a link to Barbados, hence the name Bajan Beer Bread. That and I like the alliteration.
Quick to make, and only 4 ingredients, you can whip these up and serve them in time for lunch.
Bajan Beer Bread – recipe
375g self-raising flour
3 tsp golden caster sugar
1 330ml bottle of Banks beer (or your favourite brew if you cant get hold of Banks)
coconut oil for greasing the pans and glazing
Preheat the oven to Gas mark 4.
Grease and line 8 mini loaf tins, then set aside.
In a large mixing bowl, sieve in the flour and sugar.
Pour over the beer flour mix and stir quickly and thoroughly.
Spoon the batter into each tin. 2 full dessert spoons per tin should suffice.
Dab a little coconut oil on top of each of the loaves to self glaze. You can brush the top of the loaves with melted coconut, for a more even glaze if you prefer.
Put the mini loaf tins onto a baking sheet and place on the top shelf of the oven.
Bake for about 45-55 mins, until the top of the loaves are golden brown. The bottom of each loaf should make a hollow sound then tapped.
You can enjoy these mini loaves with cheese, as part of a ploughman’s lunch or on their own with a little coconut oil.
I shall be making another version of this bread soon, so stay tuned.
What do you think about this recipe? If you try it, please let me know how it went, I would love to hear from you.
Don’t forget to look in tomorrow for the mini Coconut loaf recipe and please like, subscribe and comment in the box below.
It’s freezing here at Champers HQ. Here’s a very quick recipe for a yeast-less bread, with only 4 ingredients.
300g wholewheat spelt flour
2 tsp baking powder
pinch of sea salt
Preheat the oven to Gas mark 8. Place an empty baking sheet in the oven to heat up.
Sift all the dry ingredients together into a large bowl. Make a well in the centre.
Pour the buttermilk into the well, and quickly mix the ingredients together to form a wet, sticky dough.
Turn out onto a well floured surface. Be careful not to over mix the dough – think ‘less is more’.
Using floured hands, shape the dough into a ball.
Take the baking sheet from the oven and place the dough on it. Be careful not to burn yourself on the baking sheet.
Flour the handle of a wooden spoon, then lay across the dough and push down about half way through. Turn the dough 90 degrees and push the handle down again to form a cross. This will help the bread to bake evenly.
Place the bread in the oven and bake for 15-20 minutes, until the top is golden brown and the bread makes a hollow sound when tapped on the bottom.
I usually make my own buttermilk, which I think makes for a better loaf. If you would like me to post about how to make your own buttermilk and butter, please let me know in the comments below.
I have other bread recipes – check out my focaccia and my Roman bread recipes. Hope you like them 🙂
I discovered this recipe a few days ago, and found it so delicious, I had to share. This bread is quick to make, and is believed to be similar to the type of bread consumed during the Roman Britain era. The dough doesn’t rise as much as other bread recipes, but to get 2 loaves from just 500g of flour for me is a bonus.
It’s lovely as part of a ploughman’s lunch, served with soup or just eaten with a little butter.
500 g wholemeal Spelt flour
½ tsp salt
1 tsp quick yeast
1 tbsp honey
375 ml warm water
1 tbsp olive oil
Pre-heat the oven, Gas Mark 6.
In a large bowl, sieve together the flour, salt and yeast.
Add the honey to the water and stir until the honey has fully dissolved.
Add the honey water to the dry ingredients and roughly mix.
Add the oil to the dough and mix.
Knead the dough by hand for about 5 minutes.
Divide the dough equally between two greased 500g bread tins.
Cover and leave to rise for half an hour in a warm place.
Bake in the oven for 40 to 45 minutes.
If you try this recipe, please share your results with us in the comments box below. I would love to hear if you love this recipe as much as me 🙂