Bread, bread glorious bread

The goal - Callum Hann's delicious beer bread

The goal – Callum Hann’s delicious beer bread

I love carbohydrates. Next to chocolate, it’s my favourite food group. Nothing beats a good piece of sourdough with egg and avo unless it’s a crumpet with ricotta and honey, or garlicky cheesy pizza or a beautiful olive oil al dente pasta or matzah with marge and salt or Chinese boiled white rice or a cheese and tomato toastie or challah with hummus or or or   hmmmmmmmmmmmmmmm

Ok sorry, I’m back. Where was I? Oh yes, I love carbohydrates! In fact the only carb I can’t stand is beer. I’ve tried and tried again but to no avail. It’s just gassy and gross.

Don’t worry though, thanks to one of the cutest Aussie Masterchef contestants ever, season 2’s Callum Hann, I have found a way to rid the world of the barley brew. In one of my online wanderings, I stumbled across Callum’s focaccia recipe. It’s dead simple and delicious – with no waiting time or fancy ingredients required.

Pre baking

Pre baking

Unlike that famous, cross bearing dude, I may not be able to turn water into wine but a can now turn that yucky Golden ale with a head into tasty four ingredient bread.

Thanks Callum!

Recipe

Ingredients

450g self raising flour
60ml olive oil + extra
330g bottle of beer
1.5tbsp caster sugar
Rosemary (optional)
Black Olives (optional)
Pinch of salt.

Method

  1. Preheat oven to 200c and line a baking tray with paper 2. In a large bowl mix together the flour, sugar, beer and olive oil until a wet dough forms 3. Tip it out onto the tray and shape it into an oval shape about 3cm thick 4. Scatter and lightly press the rosemary sprigs and olives into the top of the loaf. Sprinkle it with salt and drizzle with a little olive oil.
  2. Bake for 25 minutes.

For the first time ever, mine turned out better than the photograph of the original!! It truly is magical bread!

Finished product - better than the original :)

Finished product – better than the original 🙂

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