Wednesday, August 24, 2011

Beer bread with cheese and herbs

This bread is more in keeping, in nature, with banana bread. It has no yeast. I don't drink beer as I don't like it, but i don't find the slight taste in this bread offensive. You could use Orange juice to replace the beer if you wish. That said, the basic Cheese dough could have a variety of savory things added. You choose. DH ate 3 slices as he found it 'interesting'. We also had it toasted for breakfast, this was equally good.

Set oven to 200oC.

Weigh 100g. of tasty cheese into bowl of TMX, and grate.
Add, 250 g of each plain flour and Self Raising flour.
4 g of baking powder
1 teaspoon of salt
1 bottle/can, (340mls.) of beer.
90mls. water
30g. soft brown sugar
leaves from 2 sprigs of fresh thyme.

8 pieces of sun dried tomato, cut into strips and added in last 10seconds of mixing.
30g. of mixed seeds, for coating. (I used seseme.sunflower and safflower .)

Mix on Bread kneading function for 20 seconds, add tomatoes and knead for 10 seconds.
Sprinkle 1/2 seeds on base of lined tin.
Scrape into lined bread tin and sprinkle remaining seeds on top, press them on lightly, and bake at 200 o C for 50/60 mins.
Leave in tin for 5 mins and then turn out on to wire rack to cool.

I have adapted this recipe. for the TMX, from'Food from the Heart... the South African way" by Heleen Meyer

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