I needed 300mls milk stout for a recipe so I bought a 500ml can, knowing I could use the rest to make this milk stout bread. It is a no knead recipe, and as it uses baking powder, there is no proving time either. This quick bread comes together with very little effort, making it the perfect recipe for when you need bread but don’t want to wait.
Skip ahead to the recipe for Milk Stout Bread
Remaining stout in my resolve
In September we stayed at the most stunning house in Zwalm. I had booked it for several reasons, one of them being that both main bedrooms were en-suite. The week before we checked in, I was sent a contract regarding our stay. This to me should have been sent when we booked as by this time, our payment had been made. Included in this was the finalisation of our deposit. It had to be paid via bank transfer which meant I paid bank fees as it was to a foreign account. When it came time to have the deposit refunded I was given the run around by the owner. She didn’t want to pay bank fees to have the money returned and so I offered her an alternative account to use. It took over a week for her to make the payment.
Waiting for refunds
And, when she did it, she had taken the bank fees off the refund amount. This peeved me off no-end, but I decided it was just not worth the continued correspondence over €10. Then in December our holiday was cut a day short due to fires in the region. I confirmed ahead of the cancellation of the first night’s accommodation that we would be refunded. And again, I had to ask more than once for the refund to be done. The owner had been paid in October, a full two months before our stay, and yet it took him over a week to refund us. This really does not sit well with me, even though the need for the refund was beyond his control. To me, refunds should be done with no issue.
Take a look at this inspiring recipe for ♥ Milk Stout Bread ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Milk Stout Bread
Ingredients
- 303 g bread flour
- 12 g baking powder
- 9 g fine salt
- 200 mls milk stout
- oil for the tin
- 12.5 mls dukkah
Method
- Preheat the oven to 200℃ Celsius
- Place the flour, baking powder and salt into a mixing bowl and whisk to combine
- Make a well in the centre, pour in the stout and mix to form a dough
- Knead in the bowl to form into a ball then place the dough into a round, oiled, tin
- Dust the top with the dukkah then place the tin into the oven for 50 minutes
- Remove the tin from the oven, tip the bread out onto a wire rack, and leave to cool completely before slicing
See the links below for blog posts I published on January 20:
- 2021: Cheesy Brioche Rolls
- 2020: Chickpea Salad
- 2019: Ambush
- 2017: Apricot And Cinnamon Jam
- 2016: Hartenberg Wine Estate
- 2012: Pork Patties
- 2011: Shepards Pie
Milk stout? Is that some kind of beer or ale? How annoying about the refund!
It is a beer 🙂
Am laughing! Sherry got ahead with her question whilst I went to talk to Mr Google as is usual – to get the same answer naturally. I believe it is available at some of the specialty alcohol stores and one of our bigger chains. So, Tandy, you have taught us something new . . . and the bread is quicker and easier to make and looks inviting on the photo – thanks and hope this finds you well . . . I’m twixt two tennis matches (on TV naturally 🙂 !)
Enjoy the tennis! I think all alcohol is expensive in Aus. I would become a teetotaller I think …..
I couldn’t agree more – refunds should be easy and instantaneous. One of the reasons I book a rental or hotel is because of their refund policy. Sorry you had to go through this Tandy. By the way – this bread sounds delicious with that dukkah – also love that theres no proving or kneading involved!
I am looking closely now at how deposits are handled!
Since I’m not the biggest beer fan, I do often find myself with a bit leftover after parties and such. This is the perfect use; zero waste!
And I love zero waste!
The bread looks hearty and moreish! I like to use beer, light or dark, in bread baking too.
p.s The owner either doesn’t have a biz mind, or a newbie…
The owner in Zwalm was a newbie, and didn’t factor in the refund costs as she just assumed everyone who stayed there would be from Europe!
That’s totally my kind of bread recipe. Though I did have to look up what “milk stout” means.
I did not realize how unique milk stout is!
This milk stout bread looks wonderfully rich and hearty, Tandy – such a lovely loaf!
Thank you so much!
I think the behaviour of the owner was very petty. It would annoy me too. Great recipe 💚
It was petty!
The bread looks great and I love milk stout. I’d just need to not drink it before making the bread!
That has happened to me before 😉