Barbeque Beer Bread


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South Sea Cuisine by Suie Carruthers

I didn’t think of this recipe, I cribbed it from this book, but good luck finding that book unless you are in Rarotonga, Cook Islands. Or perhaps you have a mum who went there and randomly bought it for you. 

In the loaf I baked, I doubled up on all the quantities (because I had a large bottle of Chinese beer – a story for another). I also baked the bread on the BBQ, because I live in New Zealand. I think that warrants *a forked recipe (hum, github for recipes)?

* As an aside, there is a Github for recipes (Venture Beat): it’s called Fork the CookBook. The VentureBeat link points out “Sites like CucumberTown, Forkinit, and BigOven offer comparable services “. They don’t really. Fork the Cookbook is ‘doing’ git most closely (the bit I thought was my unique million-dollar idea!).

I digress.

Recipe Verdict

Pretty good especially lathered up with melted butter (but what isn’t?). It’s a bit cakey (the sugar?). It’s a bit like cornbread (I imagine – never had it).

Ingredients

  • 2 bottles regular (330ml) beer. Or a large bottle of Chinese Pearl River if you randomly happen to have one.
  • 6 cups of good, new self-raising flour
  • 1 teaspoon of salt
  • 4 tablespoons of sugar
  • Sunflower seeds on top, milk to glaze

Process

As per photos. Barbeque (or oven I suppose) to 170C. Cooking time: 1 hour.