Beer potbrood
Bread from a pot, beer instead of yeast, and no kneading — the old blog's "beer bread" post distilled to its honest core. The beer does the raising; the pot does the baking; you do the standing around.
Bread from a pot, beer instead of yeast, and no kneading — the old blog's "beer bread" post distilled to its honest core. The beer does the raising; the pot does the baking; you do the standing around.
Bread from a pot, beer instead of yeast, and no kneading — the old blog's "beer bread" post distilled to its honest core. The beer does the raising; the pot does the baking; you do the standing around.
Read left to right: ingredients merge into steps, steps merge into supper.
| Ingredient | Process → | ||
|---|---|---|---|
| Self-raising flour 4 cups | Stir to a shaggy dough — don't overwork | Into the buttered pot · lid on | Beside gentle coals, a few on the lid · 45–60 min · hollow knock = done |
| Sugar & salt 1 tbsp / 1 tsp | |||
| Lager 440 ml, room temp | |||
| Butter | Grease the pot · brush the top | ||
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