Cooking with St. Stefanus

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The relationship between food and craft beer is constantly evolving. It is becoming common practice to complement cuisine with a specially paired craft beer. This blossoming relationship has now also extended to the kitchen and cooking with beer is becoming an art.

There are numerous recipes for dishes supplemented by beer, however there is nothing more honest than homemade bread, prepared the old fashioned way. This recipe for honey beer bread specifically uses St. Stefanus Blonde and was created by French writer Stéphanie, after visiting our brewery in Ghent.

It is important to note that the authentic way of baking was with a cast iron pan, however if one is unavailable, the modern equivalent will suffice. Ingredients • 450g of flour • 1 packet of bio yeast • 2 teaspoons of baking powder • 1 teaspoon of salt • 1 tablespoon of honey • 33 cl of St. Stefanus Blonde Instructions 1. Using a mixer, add the flour, the baking powder and salt together into the bowl and begin mixing.  After a short while, add the yeast to the mix, ensuring that there is no direct contact between the yeast and salt. 2. Begin kneading at a medium speed, gradually adding the beer and the honey to the mixture. 3. Then increase the speed until the dough begins to pull away from the bowl sides. 4. At this point, shape the dough back into a ball and cover with a clean cloth for 30 minutes. 5. After 30 minutes has passed, place the dough on the work surface and begin kneading again for approximately 5 minutes to incorporate air into the dough. 6. Place the dough in a cast iron pan lined with wax paper. Put the lid on and let the mixture rise at room temperature. 7. After a while, score the top of the bread with a knife, close the lid and bake at 220 °C for 55 minutes. 8. Turn onto a wire rack and allow it to cool and it’s ready to serve.

St. Stefanus beer bread

 Images courtesy of  unmetsdixvins.com

The result will be an elegant loaf of traditionally baked honey beer bread. The texture is remarkable, with the beer complementing the honey, creating a subtle sweetness that invigorates the palette. When cooking with St. Stefanus, it is important to remember that you can change the taste of the beer by allowing it to mature. As the beer ages over a period of months, the taste will mature from a fresh and fruity sensation, to a more complex and aromatic experience. This maturation will also alter the flavour of any beer infused recipes prepared with St. Stefanus. If you’d like to explore the potential of cooking with St. Stefanus, you can find your nearest stockist here. A special thank you to Stéphanie, for creating this recipe! Take a look at her blog for some more inspiring food ideas.

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