Vegan Cheese & Chive Beer Bread
Easy vegan cheese and chive bread, that's super quick to make with no yeast, no kneading and you can use plain (all-purpose) or self-raising flour.
Servings: 10 slices
Calories: 174kcal
Ingredients
- 375 g self-raising flour
- 4 tablespoon nutritional yeast
- 4 tablespoon vegan parmesan grated
- 1 tablespoon dried chives
- 1 tablespoon brown sugar
- 1 teaspoon salt
- a good grinding of black pepper
- 330 ml 1 ½ cups beer
Instructions
- Preheat your oven to 190c/170c fan/375f/gas mark 5.
- Grease a 2 lb / 900g loaf tin.
- Add the flour, sugar, cheese, yeast, chives, salt and pepper to a mixing bowl and mix well.
- Pour the beer into the dried ingredients and fold in until just combined. Try not to over mix.
- Bake in your pre-heated oven for 45 minutes.
- Remove from the tin.
- Turn the loaf upside down and tap the bottom, if it sounds hollow it is ready, if not pop it in for a little longer.
- Cool on a baking rack, then slice and serve.
- Enjoy!
Notes
- If you don't have self-raising flour, you can use plain flour and 1 tablespoon of baking powder as the raising agent.
- You can just use parmesan or nutritional yeast if you don't have one or the other.
- Beer bread is best served on the day it is made, but you can toast it the next day.
Nutrition
Serving: 10g | Calories: 174kcal | Carbohydrates: 31g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 266mg | Potassium: 111mg | Fiber: 2g | Sugar: 1g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
