Okay, so this beer bread recipe is not a Greek one, as far as I know, but bread plays an important role in Greek meals and I needed something I could whip up quickly for a week’s worth of GREEK FOOD! “A week’s worth of Greek food?” You ask.
I am pleased to announce I’m partnering up with Athanasia of 2BrokeVegans to bring you a new Greek dish each day for the coming week! Most of you are probably aware of the situation in Greece now, and we want to show our support for the Hellenic people and also show off their great food!
And though I already have a whole page about my adventures in Greece, including a handful of recipes, I’ll be sharing recipes this week I’ve never tried before – and using ingredients imported from Greece when I can.
Now onto the bread.
In Greek cuisine, most vegan/fasting dishes are referred to as “lathera,” pronounced lah-the-RAH, which means “in oil.” This is because the veggies are basically SWIMMING in delicious olive oil. That’s one reason bread is so important, you want to use it to sop up all that wonderful oil combined with the spices and flavors of the food that cooked in it. Sadly that was an afterthought for me, so I went with a quick bread instead of a traditional Greek bread. I promise to do a Greek bread very soon!
Quick n Easy Beer Bread
3 C flour*
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 12oz beer (lighter is better)
2 Tbsp olive oil
Preheat oven to 375.
In a large bowl, combine dry ingredients. Make a well in the center, pour beer in the well along with olive oil. Stir to combine. Pour/scoop into a greased bread pan and bake at 375 for 45 – 55 minutes. Allow to cool before slicing.
*For my flour, I used 2 C all purpose white, and 1 C teff. You can use all white flour, or experiment with whole wheat or gluten free (not sure how all gluten free will turn out, though!). Using different flours will result in slightly different flavors; for example, teff has a mildly sweet flavor.