No knead Spinach and Feta Beer Bread

Ingredients

• 3 cups self rising flour ( see note 1)
• 1 Tablespoon white granulated sugar
• 1/4 teaspoon salt
• 1/2 cup frozen or fresh spinach, chopped (see note 2)
• 1/2 cup feta, crumbled
• 12 oz beer (alcoholic or non alcoholic) ( see note 4)

Instructions

1. 1

   Preheat the oven to 350°F /180°C ( 160°C fan oven). Line an 8x4 inch (20x10 cm) loaf pan with parchment (baking paper) and set aside. See note 5

2. 2

   In a large bowl, whisk together the self rising flour, white granulated sugar and salt

3. 3

   Add the spinach and feta. Mix well to combine.

4. 4

   Pour in the beer and mix with a spatula until just combined. Do not over mix.

5. 5

   Pour the mixture into the prepared pan.

6. 6

   Bake for 40 to 45 minutes or until a skewer inserted into the center or the bread comes out clean. See note 6

7. 7

   Remove the baked bread from the oven, but leave in the pan for 5 minutes.

8. 8

   Turn out onto a cooling rack but allow to cool for about 15 to 20 minutes more before slicing. See note 7

9. 9

   --- Storage ---

10. 10

    Best enjoyed fresh or a few days after baking.

11. 11

    At room temperature: In an airtight container for up to 2 days

12. 12

    In the refrigerator: In an airtight container for up to 5 days.

13. 13

    In the freezer: In an airtight container for up to 2 months