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3 ratings, avg : 4.67

Beer. In bread. With other yummy stuff like feta and sundried tomatoes, or sweet gruyere and caramelized onions. Have I got your attention?

Thought so. Beer bread is amazing. It’s so easy, so quick to put together, and so tasty. And it’s a fantastic base for experimenting with flavour combinations. I love it as a snack, especially if it’s smothered in butter. Yes, butter goes with feta and sundried tomatoes. If they are in this bread!

The only tricky parts in these recipes are the chopping of sundried tomatoes (you’ll detect a hint of sarcasm there) and the caramelising of the onions. The chopping task is made less boring (cause that’s the main issue) with the use of scissors. The caramelising is something you just have to put up with if you want to enjoy the amazing flavour the onions give to the bread. I suggest you take the opportunity to make a whole big batch, freeze it in ice cube trays and smile smugly next time you read a recipe that calls for being patient while the onions cook. Or, why not use the slow cooker?! Yup, you can make caramelised onions in there, but you’ll need to plan well in advance. Click here to check out the method.

You can also mix up the herbs, use spices, or switch these ingredients for other ones if you feel inspired to try something else. I would be really interested in hearing your ideas!


450gr self-raising flour
3 Tbs sugar
1 1/2 tsp salt
330ml beer (I used a Pilsner)

for the Feta & Sundried Tomato flavour
150gr feta, crumbled into large pieces
100gr sundried tomatoes, drained and wiped dry with kitchen paper, coarsely chopped (weigh after prepping)
1 tsp oregano, dried

for the Sweet Gruyere & Caramelised Onion flavour
150gr gruyere (I used a sweet type), coarsely grated
1 medium onion, cut into half moons, caramelised with 1 Tbs butter and 1/2 tsp sugar (see Show me)
1 tsp thyme, dried
1/4 tsp black pepper, freshly ground

Show me more ideas and suggestions

To caramelise the onions heat a small non-stick frying pan over medium heat. When hot add the butter and onions, turn to low, stir well to coat, and leave for about 25 minutes (stirring occasionally) till coloured and jammy. Add the sugar and leave another 5 minutes. Take off heat and let cool in pan. You should have about 1/3 cup from one medium onion.

Step 1

Preheat oven to 170C fan (180C conventional) and line a 25x12cm loaf tin with baking (parchment) paper.

Step 2

In a large bowl whisk flour, sugar and salt. Add the beer and stir with a wooden spoon till no flour is visible.

Step 3

For feta & sundried tomato flavour: Add the sundried tomato pieces and the feta, and stir to incorporate being careful not to completely mash up the feta. It will be a stiff mixture.

Step 4

For sweet gruyere & caramelised onion flavour: Add the cheese and onion and stir gently to distribute ingredients.

Step 5

Transfer mixture to loaf pan, even out the top and bake for about 50-55 minutes, until a skewer comes out of the centre clean or with a few dry crumbs on it. Let cool in pan for 5 minutes, turn out and serve warm or leave on a rack to cool completely.

Note: Store at room temperature unless you want to keep it for more than 4-5 days, in which case refrigerate it. After the first couple of days it is also nice toasted!

3 ratings, avg : 4.67

So, what do you think? Leave me a comment!

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