If you’re looking for super soft beer bread (perfect for pinwheels), this is it. Pinwheels are often made with milk rather than water to get that soft fluffy texture, so I couldn’t just switch the milk out for the beer. It required a little more tweaking. There is added butter and eggs in this so the dough came out mega soft despite not having milk. It’s mega easy to work with, and bakes beautifully. The marmite and cheddar work harmoniously with the beer dough, and the sprinkling of cashew on top give it a little extra bite. This is up there with my favourite bakes.
Ingredients for the dough:
- 380g strong white flour
- 60g unsalted butter (melted and tepid to touch)
- 140ml beer
- 1tsp salt
- 2 eggs (or 100g of eggs)
- 7g yeast
Ingredients for filling:
- 60g marmite (can adjust to your taste!)
- 170g cheese
- 50g melted butter
- 1.5 tbsp cashews
1) Mix the dry ingredients for the dough together, ensuring salt does not directly touch the yeast.
2) Add the wet ingredients and mix until it roughly comes together.
3) Tip onto a clean surface and knead for 15 minutes or so, until the dough is nice, soft and silky smooth.
4) Place into a bowl and cover with cling film. Leave for an hour or so to double in size. The timing will vary a bit depending on the warmth of your kitchen.
5) When risen, tip on to a lightly floured surface and roll into a rectangle. Ensure that you flip it over a few times during rolling to ensure it’s not sticking.
6) Brush melted butter on to the rectangle, followed by a layer of marmite (warmed in the microwave for a few seconds to loosen itup), followed by sprinkled grated cheddar.
7) Roll up the dough, starting with the long side. Press down a little on the seams to seal them.
8) Slice into segments. I made 15 in total. To get nice, clean cuts I used a gentle sawing motion with a sharp knife. This is what works for me but use the method you prefer.
9) When you have your pinwheels place them in a lightly oiled baking tray and sprinkle with your chopped cashew nuts. Leave a little distance between each as they need space to rise and expand. You can see how much space I left in this next picture. I was a little frustrated I couldn’t fit them all in the same tray!
10) Loosely cover with cling film and let rise for approximately 45 minutes. Again, it depends on the temperature of your kitchen. But they should look like this after rising:
11) Lastly, bake in a fan oven (middle shelf) preheated to 180C for 20-30 minutes. Mine took 25 minutes. I didn’t need to tent them with foil, though I did move them down a shelf towards the end of baking.
12) All finished. Best to eat when warm straight out of the oven, of course!!
Thanks for reading and happy baking.