![]() Once you have poured the beer in, work quickly.ĭon't over mix the dough, just fold the dry ingredients into the beer until just combined. Make sure your baking powder is fresh and not old and out of date as this could affect the rise. Grease the loaf tin well, including the lip of the tin for easy removal of the loaf. Use your beer bread fresh on the day you make it and slice it to make toast on day two for the best results.A light lager or ale will make a fresher bread, which will appeal more to children, but a heavy beer or stout will produce a stronger hoppy taste to the bread, which some may find too strong. Adjust how strong your loaf is by the strength of the lager or beer.If it sounds hollow it's ready, if it sounds heavy, with a dull sound, it need to go back in a bit longer. Once you take it out of the oven, remove from the loaf tin right away and tap the base of the bread.You want to get the loaf in as quickly as possible so this mixture is still active. Once the dough is in the loaf tin, get it in the oven right away, don't leave it to go back to as the yeast, sugar and baking powder start working as soon as they touch.Don't over mix the dough, just fold the dry ingredients into the beer until just combined.Once you have poured the beer in, work quickly. ![]() Make sure your baking powder is fresh and not old and out of date as this could affect the rise.Grease the loaf tin well, including the lip of the tin for easy removal of the loaf.
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