Hop into your kitchen to get baking
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We have the ultimate recipe for you on the 10th episode of I Want To Bake Free – Beer Bread. Our charming chef and baker, Maria Goretti confesses that it is one of the tastiest breads that she has ever tried. She shares an interesting story about how this recipe was accidently discovered in Egypt 4500 years ago.  

Legend has it that when the pyramids were built, flat breads were prepared for workers. One day, beer was spilled into the dough by mistake and voila, the breads emerged soft and fluffy. Beer was a rising agent much before yeast came into the picture.


Ingredients

350 gm refined flour

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1 tsp baking powder

2 tbsp sugar

A pinch of salt

150- 200 ml beer

2 tsp maple syrup

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10 gm melted butter

Preparation method

1. Take a clean bowl and put the flour, baking powder and sugar, in this order. Sugar acts as a catalyst for fermentation. Now, sprinkle a pinch of salt. 

2. Make a little well in the middle of this mixture and put the happy ingredient – beer. Add a tsp of maple syrup.

3. Mix this very carefully with a spatula as you rotate the bowl to help you incorporate all the dry and wet ingredients. Also, gently cut into the batter with the spatula. You will be left with a sticky batter. 

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4. Now, take a baking tin and pour some melted butter into it. Swirl it around till it coats the insides of the tin. 

5. Transfer the batter into the pan and give it another gentle swirl so that the butter spills over onto the surface of the batter. For some extra goodness, you can a little butter as well. 

6. Bake until ready, or until a tooth pick or knife inserted into it comes out clean.

7. In a preheated oven, bake for 50-60 minutes at 180 degree centigrade. 

8. Bring the warm hug of a bread out of the oven. Drizzle some maple syrup and cut a generous slice to serve. 


The other recipes include – Cheesy Pan Noodles and Gajar Halwa Tuile with Rabdi. Maria works with simple ingredients such as mildly caramelised tomatoes and mashed potato. She enhances the flavours with just a little bit of condiments for the cheesy pan noodles. “Rabdi is like the queen of all sauces for desserts in India,” believes the chef. She adds cream to give the halwa a ‘voluptuous richness’. 


Her final word of advice is to cook food that’s ‘fabulously click-worthy and taste-worthy’.


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