Well, we are back from a lovely week in Egypt (barring the flight home in which 2 year old was a nightmare) and I'm itching to get back into the kitchen having been fed and watered by other people for the last 7 days.
Just before I went away I was lucky enough to be sent some local Cornish ales from award winning Driftwood Spars Micro Brewery in St Agnes. Landlady Louise Treseder is passionate about real ales and tries to encourage women to enjoy beer as a natural product with interesting flavours - no encouragement needed from this end!
Not content with just drinking the ales I set about making some beer bread rolls using the Badlands Bitter. The recipe I used was from Jac's blog Tinned Tomatoes, although I made a few tweeks. They turned out lovely and malty, perfect with my Sweet Potato, Carrot and Coconut Soup.
Cheddar and Beer Bread Rolls
Lovely with soup
- 3 cups Plain Flour
- 1 TBSP Soft Brown Sugar
- 1 TSP Salt
- 1 TBSP Baking Powder
- 2 TSP Dreid Thyme
- 1 cup Extra mature Cheddar, grated
- 300ml Beer
Step 1: Preheat the oven to 190c.Step 2: Sift the flour into a bowl then add all the other ingredients, barring the beer, and nix. Gradually add the beer (do not overmix). Step 3: Divide the mixture into a 12 hold muffin tin and bake in the oven for around 30 minutes.
DetailsPrep time: Cook time: Total time: Yield: 12 rolls