Cut almost all the way through a loaf to make squares about an inch across, stuff cooked seasoned minced beef and grated cheese into the gaps and put in a warm oven until the cheese melts. Yum! You’d be amazed how quickly a loaf can disappear.
Next time I’m going to use chilli instead of hamburger and top with jalapeños and guacamole.
Since I had the oven on for the beer bread anyway I decided to make another favourite – cranberry bread. This is so sweet it’s more like a cake than a bread but it makes an amazing cheese sandwich
Mix everything together in a bowl. Pour into a buttered loaf pan. Cook at 175/350 for about an hour. Remove from the tin to cool – although I’m not very good at that part and end up eating it still warm from the oven.
I’m sure you could swap the cranberry for redcurrant or apple sauce and it would still work. I’m also planning on trying this with elderberry once I’ve picked some later in the year.
Taking a short break from the essay writing today I decided to have a go at making beer bread. The result looks rather yummy
It’s so much easier than ordinary bread, only takes a few minutes to mix.
Recipe:
3 cups flour (I used a mix of wholemeal with seeds and self raising)
2 tablespoons sugar
12oz beer
You can also add any flavourings you fancy so mine has some Italian herbs and crushed garlic. This is completely optional though.
Just stir together – you can even mix in the cooking tin for minimal washing up. It’s designed to be baked in a regular loaf tin but I wanted mine round so used a cake tin.
Some recipes say to pour over some melted butter, I was running a bit low on butter so used a tablespoon of garlic infused olive oil instead.
Cook for about an hour at 190/375
I’m planning to turn my loaf into a tear apart cheeseburger bread but that won’t be until tomorrow. It was very hard to resist just tucking in while it was still warm though – I hope it was worth it 🙂
The C Spot 