This is a house favorite in our family and people often ask the recipe and they are stunned when they see how easy it is to make and how few ingredients are used. The flavors and decadence suggests a far more complex and labor intensive effort, but truth be told, we have this bread recipe down to under 5 minutes to make.
What You Will Need:
Mix the following ingredients by into a mixing bowl
4 measured cups of Self Raising Flour (unsifted)
1 bottle, 355 ml, of Samuel Smith Organic Chocolate Stout
2 cups dried cranberries
Knead into a clay-like workable substance. You can add dashes of water at the end of mixing if too dry but don’t overdo it – make sure you knead thoroughly to ensure the beer is worked through the flour. Shape dough into a ball and flatten somewhat to be about 3 inches thick – more disc-like than ball-like. Place flattened bread dough onto a hand greased baking sheet.
Let dough stand for 1 hour with a moist towel over and allow to rise a bit. Place in a 375’F oven and bake for 25-30 minutes. Watch the last 5-10 minutes: You can dry out or keep the bread less baked as you like, do not burn the base. How fast this bread bake has a lot to do with how thick your dough-disc was.
Drizzle baked bread with butter prior to serving if you like, or just serve warm slices with butter.
CABONNAY TIPS: When we grease the pan, we just grease the rough area that the bread will sit on and not the whole sheet – it cuts down on potential smoke. You can easily create variants of this bread by mixing in nuts, other dried fruits, or even some coconut shavings or almonds) Feel free to cut this bread into thick slices that can be dried in the oven at lower temperature to make a beer-bread biscotti that can be dipped into coffee later on.