Thursday 28 February 2013

Corn beer bread with oven roasted tomatoes, rosemary and cheddar

fresh beer bread
As I mention a few posts ago, I wanted to try and make some more versions of beer with different ingredients.  Each week I get deliveries from Home Grown Foods an organic fruit and vegetable supplier in Hong Kong, recently I have gotten a lot of lovely fresh tomatoes.  I had so many tomatoes that I decided to make another batch of oven roasted tomatoes, and add them to the beer bread alongside rosemary and cheddar.

When making the roasted tomatoes I added 1 teaspoon of freshly chopped rosemary to the recipe (sprinkle rosemary on top of tomatoes before roasting with other ingredients). The first time I made the bread I only used white flour this time I wanted to experiment with the recipe and make it a bit more healthy so I added some cornmeal for fibre and the many vitamins and minerals it contains. The experiment of incorporating cornmeal in the recipe worked perfectly the bread still rose and it added a nice texture to the bread. I hope you enjoy. xxx

Corn beer bread with oven roasted tomatoes, rosemary and cheddar
2 1/2 cups self raising flour (or 3 cups regular flour and 1 Tablespoon baking powder)
1 cup cornmeal
1 Tablespoon sugar
1 teaspoon salt
1 cup cheddar cheese, grated
1 Tablespoon fresh rosemary, finely chopped
1 large oven roasted tomato, chopped
330ml bottle of beer
2 Tablespoons olive oil

rosemary, oven roasted tomatoes, and cheddar

1. Heat oven to 180*c
flour, cornmeal, sugar & salt
2. In bowl mix flour, cornmeal, sugar, salt.
3. Add grated cheese, chopped rosemary and chopped oven roasted tomatoes and stir.
flour, cornmeal, sugar, salt, rosemary, tomatoes and cheese
4. Slowly pour bottle or can of beer into mixture, and stir until just incorporated. (I used TsingTao beer from China, my 7-11 cheap and cheerful drinking choice)
after beer has been added
5. Spread batter in greased 20cm (8inch) loaf pan.
batter spread in loaf pan with olive oil drizzled on top
6. Drizzle olive oil over top of batter.
7. Bake in oven for approximately 45 minutes or until skewer comes out clean. (loaf should be golden colour)
8. Let cool for 20 minutes, and slice.

loaf fresh out of the oven

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