In between sewing projects, I have been baking up a storm. On Thursday I made mini coconut loaves (recipe posted on tomorrow), and yesterday I made these mini Bajan beer bread loaves.
I am creating a series of recipes using coconut oil as one of the ingredients. I also happened to have a bottle of Barbadian Beer in the cupboard, as you do. 4 ingredients, all with a link to Barbados, hence the name Bajan Beer Bread. That and I like the alliteration.
Quick to make, and only 4 ingredients, you can whip these up and serve them in time for lunch.
Bajan Beer Bread – recipe
- 375g self-raising flour
- 3 tsp golden caster sugar
- 1 330ml bottle of Banks beer (or your favourite brew if you cant get hold of Banks)
- coconut oil for greasing the pans and glazing
- Preheat the oven to Gas mark 4.
- Grease and line 8 mini loaf tins, then set aside.
- In a large mixing bowl, sieve in the flour and sugar.
- Pour over the beer flour mix and stir quickly and thoroughly.
- Spoon the batter into each tin. 2 full dessert spoons per tin should suffice.
- Dab a little coconut oil on top of each of the loaves to self glaze. You can brush the top of the loaves with melted coconut, for a more even glaze if you prefer.
- Put the mini loaf tins onto a baking sheet and place on the top shelf of the oven.
- Bake for about 45-55 mins, until the top of the loaves are golden brown. The bottom of each loaf should make a hollow sound then tapped.
You can enjoy these mini loaves with cheese, as part of a ploughman’s lunch or on their own with a little coconut oil.
I shall be making another version of this bread soon, so stay tuned.
What do you think about this recipe? If you try it, please let me know how it went, I would love to hear from you.
Don’t forget to look in tomorrow for the mini Coconut loaf recipe and please like, subscribe and comment in the box below.
Thanks for reading.