Beer Bread with Grilled Mozzarella and Herb Oil
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4-6 servings
- Category: Bread
- Method: Baking
Description
An easy beer bread that requires very little effort. Delicious when used to mop up grilled cheese with chilli-flavoured avocado oil.
Ingredients
Beer Bread
¼ C (60 ml) Westfalia Herb–Flavoured Avocado Oil
½ (90 g) large red onion, finely chopped
1 (2 g) small green chilli, finely chopped (optional)
1 Tbsp (15 ml) garlic, finely chopped
⅔ C (160 ml/100 g) diced bacon
2 C (500 ml/60 g) kale, shredded
½ C (125 ml/75g) feta, cubed
Salt and pepper
2 C (500 ml/250g) self raising flour
1 C (250 ml/170g) wheat semolina
2 Tsp (10 ml) sugar
1 Tsp (5 ml) salt
2 C (500 ml) beer
Grilled Cheese
100 g mozzarella, cut into thick slices
1 Tbsp (15 ml) origanum, chopped
1 (2 g) small green chilli, finely chopped
2 Tbsp (30 ml) Westfalia Herb-flavoured Avocado Oil
Salt and pepper
Herb Oil
¼ C (60 ml) Westfalia Herb–Flavoured Avocado Oil
3 Tbps (45 ml/7 g) basil leaves
1 Tbsp (15 ml) water
½ (1 g) green chilli
Salt and pepper
Handful basil leaves, to serve
Instructions
Beer Bread
Preheat the oven to 180 °C.
Grease a 22cm x 8cm loaf tin with cooking spray.
Heat a tablespoon (15 ml) of the oil in a medium-sized saucepan pan over a medium heat. Add the onions, chili, garlic and bacon. Fry for 5 minutes. Add the kale and fry for a further 5 minutes. Stir in the feta and season with a pinch of salt and pepper.
Stir the flour, semolina, sugar and salt together. Stir in the cooked bacon mixture, remaining oil and beer and mix until combined. Spoon the mixture into the prepared tin. Smooth out the top and bake for 1 hour. Test with a cake tester, it is done once a cake tester inserted into the centre comes out clean. Allow to cool in the pan for 5 minutes before removing from the tin and transferring to a cooling rack. When completely cool, slice for serving.
Grilled Cheese
Preheat the oven on the grill setting. Place the cheese in a baking dish or small cast iron pan. Top the cheese with the origanum and fresh chilli. Drizzle the oil on top and grill for 3-4 minutes until golden and bubbly. Season with salt and pepper.
Herb Oil
Place everything into a food processor and blend until smooth.
Drizzle the oil over the warmed cheese and scatter some extra basil leaves on top. Serve the bread with the grilled cheese on the side.
Notes
If you prefer the flavour of cheddar or Gouda cheese, you can use that instead of mozzarella.
