Chef Khumalo’s Piquant and Pepperoni Beer Bread
Monday, June 18th, 2012
- 400g all-purpose flour
- 2 1/4 tsp baking powder
- ½ tsp dried coriander
- ½ tsp salt
- ¼ tsp baking soda
- ¼ tsp crushed black pepper
- 1 ½ cup grated mozzarella cheese
- 1 cup small dice pepperoni
- ½ cup piquant peppers cut in small dice with all water drained
- ¼ cup chopped sun-dried tomatoes
- 2 large eggs
- ¾ cup beer
- ¼ cup olive oil + for coating pan
Preheat the oven to 180˚ C and ensure the oven rack is positioned in the middle of the oven.
Generously coat a metal loaf pan (9-by-5-inch) with olive oil.
Line the bottom of the loaf pan with parchment paper and coat the inside of the paper with oil as well.
In a large bowl, whisk the flour, baking powder, coriander, salt, baking soda and pepper until aerated and smooth.
Combine the cheese, pepperoni, piquant peppers and tomatoes.
Add to the flour mixture and stir until separated and evenly coated.
Whisk the eggs, beer and measured olive oil until smooth.
Add to the flour mixture and stir until the flour is just blended in, taking care not to over mix. The batter should be very thick.
Using a rubber spatula, scrape the batter into the prepared pan, easing it into the corners and smoothing the top.
Bake for about 40 to 45 minutes or until the bread is golden brown all over and a toothpick inserted in the centre comes out clean.
Test several spots with the toothpick as you may hit a pocket of cheese.
Place the pan on a wire rack to cool for 15 minutes.
Run a knife around the inside of the pan and turn the bread out on the rack.
Remove the parchment paper and allow the bread to cool for at least 30 minutes before slicing.
Pair with Hansa Marzen Gold.