Skip to main content
logo
Food Advertising by

Date and Walnut Beer Bread



Of late, you must have noticed that I've quite a number of  'booze' posts in my blog.  Well, I was doing some cleaning up of my fridge not long ago and stumbled upon some cans of beer and stout lying idle in the cool comfort of the fridge.  Being a naive teetotaller I didn't realise that these booze do expire just like other foodstuff until I turned them over while rearranging them.  Gosh, they're going to expire in two months time and what am I going to do with them!  Fret not, I told myself, surf the net and that's exactly what I did ..........











This beer bread tastes somewhat between a cake and a bread.  When eaten fresh, it was soft, delicious with the crispy crust and no distinctive taste of beer at all.  Guess the alcohol content had all evaporated during the process of baking.

Recipe for Date and Walnut Beer Bread (I doubled the recipe to make 2 loaves)

    Ingredients
    • 12 oz self-raising flour OR 12 oz plain flour + 3 tsp baking powder sifted together.
    • 3 Tbsp caster sugar
    • 4 oz butter, melted
    • 1 can/320 ml beer
    • 1/4  tsp salt
    • 60 gm dates, pitted and roughly chopped
    • 60 gm walnuts, lightly toasted and roughly chopped
    Method
    1.  Melt the butter, let cool.
    2.  Sift the flour with salt into a large mixing bowl. Add in the sugar and mix well.
    3.  Pour in the beer, mix well.  Add in the melted butter and mix till well combined.
    4.  Stir in the dates and walnuts, mix till just combined.
    5.  Pour the batter into a 9 x 5 x 3 inch lightly greased and floured loaf pan.
    6.  Bake in a preheated oven @ 180 deg.C for 45 mins. till golden brown.  Test with a skewer till it comes out clean.
    7. Let bread cool in pan for about 10 mins. before unmoulding and letting it cool completely on a wire rack.
Note :  Heat up any leftovers and serve with butter & jam or have them plain.



 
I'm submitting this post to Bake Your Own Bread.
       

Comments

  1. A great looking quick bread. I love the combo of dates and walnuts in this harvest bread.

    ReplyDelete
    Replies
    1. Thank you, Angie. I've made this a couple of times.

      Delete
  2. It's fascinating to use beer to bake bread :)

    ReplyDelete
  3. ha ha yes I was wondering how come lately you have been posting recipes of beer and guiness... another interesting beer bread that looks delicious!

    ReplyDelete
  4. That loaf of bread looks really moist! I have always wanted to try baking with beer too but somehow never got round to doing it! I should try it soon!

    ReplyDelete
  5. This beer bread looks great. I've never tried to use beer for baking. Must try one day.

    ReplyDelete
  6. My daughter turned me onto beer bread. It's a terrific use for beers that you buy and don't like. I love your twist with walnuts and dates!

    ReplyDelete
    Replies
    1. Thank you, I had to think of ways to use up the beer, somehow!

      Delete
  7. i love the last picture, me too nvr baked with beer before. But really interesting to see this. you dont drink beer?

    ReplyDelete
    Replies
    1. No, I don't touch liquour as I'm allergic to it!

      Delete
  8. A lovely simple recipe and perfect for what I want right now, however I notice you do not specify what to do with the sugar. I'm assuming it is mixed in with the flour & salt - at least that's what I did.

    Salian

    ReplyDelete
    Replies
    1. Oops, thanks for the alert. The sugar is mixed in together with the flour and salt.

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.  







Recipe for Traditional Mixed Nuts Mooncake

Ingredients (Dough)

150 gm superfine flour, sifted90 ml golden syrup38 ml vegetable oil2 ml alkaline waterEgg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk.Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands.Knead lightly on a floured surface.Weigh out 55 gm of dough, roll into balls and set aside.
Ingredients (Filling)
30 gm walnuts, toasted and chopped30 gm almonds, toasted and c…

Curry Chicken Puff ~ 咖哩鸡角

This is a 'cheat' version of curry puffs.  Why do I say 'cheat'?  Because the puff pastries were store bought.  It's very much easier to make these curry puffs snack with instant pastry for if I were to make the pastries from scratch it's going to be very tedious.  Also, shaping and baking them in a muffin pan is less time consuming.  Enjoy!




Curry Chicken Puff  ~   咖哩鸡角

Ingredients

1 packet Kawan puff pastry (store bought)300 gm chicken breast, diced into cubes1 potato, peeled and diced into cubes2 red onions, chopped2 tsp curry powder (or more if you prefer it more spicy)1 lemon grass, smashedcurry leavessalt to taste1 egg + 1 tsp water for egg wash1/4 tsp chicken granulesMethod for the filling Marinate the chicken cubes with the curry powder and some salt.In a pan, saute the onions with some oil, then add in the smashed lemon grass, curry leaves, then the marinated chicken cubes.Add in the potato and some water, chicken granules, cook till everything is cooked t…