Full bodied, crisp with a dark rich molasses flavour. We might just as well be talking about milk stout itself, but today we’ve set our sights on making MILK STOUT BREAD.
Apart from the delicious flavour, this is one easy quick bread to make. You see, the yeast comes from the beer itself, so there’s no knead (get it?) to massage it into the mix.
INGREDIENTS
There are only 6 ingredients required, one bowl and a few simple steps!
- 3 cups (384 g) sifted wheat flour
- 1 Tablespoon baking powder
- 3 Tablespoons sugar
- 1 teaspoon salt
- 340ml can/bottle of CASTLE MILK STOUT (room temperature)
- 1/4 cup (58 g) unsalted butter
INSTRUCTIONS
- Preheat your oven to 180 degrees C.
- Grease a loaf pan with butter and set aside for now.
- In a large bowl add sifted flour, sugar, baking powder and salt. Stir it all up.
- Pour room-temperature beer into flour mixture and mix ingredients together. There’s no need to over-knead.
- Pour batter into a prepared pan and top the loaf with slices of butter.
- Bake in the oven for 40 to 45 minutes
- Let it cool for 10-12 minutes before serving.
SLICE AND SAVOUR
This isn’t your average forecourt loaf. Our Milk Stout Bread should be enjoyed on the same day for best results. And one last thing, don’t be a Mabena (like yours truly) and use a cold refrigerated beer, otherwise the yeast will not activate properly. Until next time, munch away!