Spinach and Onion Beer Bread Recipe: Beer Bread with a Twist

Beer bread is a hearty and delicious staple that brings back childhood memories by smell alone, never mind the soulful flavours that envelope your mouth.

This is a recipe to bring those flavours and smells to your very own kitchen with a little twist. Serve this beer bread as a side to your next braai, or as a meal on its own.

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Beer Bread Recipe

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Recipe by Christine BurgerCourse: SidesCuisine: GlobalDifficulty: Easy

Prep time

10

minutes

Cooking time

55

minutes

Total time

1

hour 

5

minutes

Ingredients

• 8 – 10 large spinach leaves, roughly chopped

• 1/2 large onion, roughly chopped

• 2 cloves garlic, crushed

• 500 g of all-purpose flour

• 250 ml of beer (personal preference is Black Label)

• 2 teaspoons salt and pepper, to your taste (reserve 1 teaspoon of salt for the bread dough mix)

• 1 teaspoon paprika or half teaspoon of smoked paprika

• 1/2 teaspoon sugar

• 1 teaspoon dried fresh thyme

• dash of soya sauce

• 2 tablespoons olive oil

Method – SPINACH MIX

• Heat a medium sized frying pan to medium to high heat. Once the pan is heated, add 1 tbsp of oil to the pan. Add your spinach and onions to the pan.
• Add seasoning (except the sugar) and garlic to the pan. Saute the spinach and onions until the onions become translucent. Add a dash of soya sauce and switch off the heat. Set the mixture to the side for a moment.
• INGREDIENTS – DOUGH
• Mix your flour, salt, thyme and sugar in a large mixing bowl.
• Once thoroughly mixed together you can add your spinach mixture to the flour mix and work it through the flour.
• Slowly add the beer to the bowl and mix until the dough is smooth. Note: if the dough is too runny, add some more flour.
• Preheat oven to 180 degrees Celsius.
• Cover the dough mixture and allow to rest in a warm area for 30 – 45 minutes.
• Spray and cook a bread pan. Trust me you don’t want to skip this step.
• Once the dough has rested, add to the bread tin and bake for 45 – 55 minutes.
• Remove from the oven and allow to cool. Then dive in!

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