First-Timer’s Bread

First-Timer’s Bread
4.0/5 rating (13 votes)

  • Complexity: medium


  • self-rising flour: 1 k
  • beer: 330-430 ml (as needed
  • olive oil: 1 tbsp
  • salt
  • sesame: little, for sprinkling (optional)


  1. Put the flour into a large mixing bowl and pour the beer over it (put the 330 ml at first and, if the dough is rather dry than smooth and well combined, gradually pour in the rest of the flour). Knead to mix thoroughly until the dough is smooth. Add the oil and a little salt and continue to knead. Set the dough aside in a cool place (or in the fridge) to rest for half an hour.

  2. Next, shape the dough into a round or rectangular loaf, sprinkle with sesame (optional), score the top and lay onto a baking tray lined with a sheet of grease-proof or parchment paper. Bake in a preheated oven at 180°-200° C for approximately 60΄ until golden to taste.