This beer and cheese bread is one variation of the beer breads Namibians love to enjoy with their braais. These breads are popular because they are so easy to make. They require only a hand full of ingredients and uses baking soda as leavening agent. Beer, off course, is another essential ingredient.
There are probably as many varieties of beer bread as their are Namibians making them. Cheese, sweetcorn, and powdered soups such brown onion and oxtail are popular. So too are vegetables such as sundried tomatoes, olives and grated zucchini.
Pre-mixed, ready to use beer bread flour is avialable in some supermarkets. Just add a beer. Although lagers are commonly used, any style beer could be used. Just make sure to use a matching cheese. One particularly flavourful one is Urbock, a local German Bock style beer.
Chedder cheese is the most commonly used cheese for Namibian beer and cheese bread. Other options include Gouda, Emmentaler, Butterkäse and Tilsit. The latter pairs particularly well with Bock beer.
Beer and cheese breadCourse: Bread, SidesCuisine: NamibianDifficulty: Easy
This beer and cheese bread is one variation of the beer breads Namibians love to enjoy with their braais. These breads are popular because they are so easy to make.
500 grams self raising flour
500 mililiters Windhoek lager beer
250 grams mature cheddar cheese (grated)
1-2 teaspoons fresh herbs such as thyme (chopped)
1 teaspoon salt
- Preheat oven to 180℃. Mix all the ingredients together in a mixing bowl and shape into a large round loaf or spoon into a pan or mugs which you have sprayed with non-stick spray or wiped with butter. Bake for 35-45 minutes until the bread sounds hollow when you tap the bottom. Let it cool completely before cutting.