Sweet Potato and Pumpkin Ale Beer Bread
Easy to make, no proving beer bread.
- Yields: 4 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 30 mins
2 medium jewel sweet potatoes
3 C (750 ml / 420 g) cake flour
1 Tbsp (15 ml) baking powder
1 tsp (5 ml) sea salt
1⁄4 C (60 ml) brown sugar
1 bottle (440 ml) Pumpkin Ale (we used Boston Breweries)
100 g butter, melted
extra sea salt for cracking over the top of the bread
Preheat the oven to 180 ºC, or if using the traditional method light the braai and wait until the coals are at a medium heat.
Using a fork, poke some holes into the sweet potatoes and microwave until soft. Slice into rounds and set aside to cool. Once cooled, peel the skin off and roughly tear the potato into small chunks.
Mix the dry ingredients together and then add the sweet potato chunks and mix to combine. Pour in the beer and mix until you have a semi-smooth batter. Tip the mixture into a greased baking tray. Pour the melted butter over the batter and then pop it into the oven. Alternatively, pour the batter into a greased cast iron pot and place on the grid just above the coals.
Bake for 45 minutes or until the top begins to turn golden brown. Remove from the oven and crack some extra sea salt over the top of the bread.
Serve with plenty of butter and wash it down with a pumpkin ale.