One day I plan on brewing home made ginger beer. For that I will have to create a natural fermentation using ginger spice and yeast. Until I get around to that I will stick with the two commercial brands I enjoy. Using flat ginger beer I made this ginger beer bread.
About an hour before Dave and I were leaving home to visit friends, another friend of ours arrived. The weather was amazing and we sat down to enjoy a drink with him. Not wanting to start with the alcohol so early I asked Dave to pour me a ginger beer. I keep sugar free, non alcoholic ones in the fridge for very hot days. Totally misunderstanding me, Dave poured a glass of the alcoholic one I like. I could not taste the difference and it was only the next morning when I saw the open bottle did I realize Dave had given me that to drink. So much for not starting on the booze before dinner! He had only used up half the bottle and by the time I put the ginger beer back into the fridge, the fizz had gone out of it.
Today’s inspiration ♥ Recipe For Ginger Beer Bread ♥ can be found on Lavender and Lime Click To Tweet
Not wanting to waste the contents I decided to make a batch of ginger beer bread. Of course, there was not enough left in the bottle for the recipe so I opened the non alcoholic brand I keep to top up the measuring jug. I made the bread in the morning while waiting for my aunt and cousin to wake up and get ready for the day. We were in quite a rush by the time the bread had risen enough to go into the oven. Thankfully my domestic goddess was at hand to take it out and leave it to cool while we were out exploring Waterkloof. I think if I were to make this again I would add some ground ginger to the mix to emphasize the taste.
Click on the links for conversions and notes.
- 250g whole wheat flour
- 250g bread flour, plus extra for dusting
- 10g salt
- 20g dried yeast
- 30g soft butter
- 300mls ginger beer
- Place all of the ingredients into a stand mixer bowl
- Using your dough hook, mix until a dough forms
- Turn out onto a lightly dusted surface and knead for 5 minutes
- Place the dough back into the bowl, cover and leave to prove for 1 hour
- Turn the dough out onto your surface and gently knock back
- Shape into a ball and place onto a lined baking tray
- Flatten slightly with the palms of your hand and slash the top a couple of times
- Leave to prove for an hour
- Preheat the oven to 200° Celsius
- Bake for 30 minutes and set aside to cool on a wire rack before slicing
Inspiration published on Lavender and Lime February 20:
- 2014 – Creamy Chicken Pasta
- 2013 – Eagle Encounter And Wine Tasting At Spier
- 2012 – Three Cheese Chicken Alfredo Bake