Beer Bread

Beer bread looks superb, and is a great hit at any dinner party. If you need to whip up a quick meal, this is the recipe for you! The bread rises in no time, and is the quickest bread in the world to make. It is fun, because it uses beer; and it tastes fantastic with olive oil and balsamic vinegar, or with some farm-fresh butter.

Makes 1 loaf or 8 – 10 rolls


500 g self-raising flour
5 ml coarse salt
340 ml can of beer


1. Preheat oven to 180ºC/160ºC fan/ Gas mark 4.
2. Mix together the flour, salt, and beer.
3. For rolls, shape the batter into fist-sized chunks;
dust in flour for a rustic look; place onto a greased
baking sheet, and bake for 10 minutes.
4. Alternatively, grease a loaf tin; place the bread
mixture into the prepared pan.
5. Sprinkle extra Maldon sea salt, or sesame, or
sunflower seeds over the surface.
6. Bake for 55 minutes to an hour.
7. Allow the loaf to stand for at least 30 minutes
before slicing.


• Add 30 ml fresh rosemary, chopped, and
180 ml feta cheese, crumbled.
• 5 ml dried basil, 5 ml dried origanum, 2 cloves
garlic, crushed, and 125 ml Parmesan cheese.
• 30 ml fresh dill, or chopped parsley and
250 ml grated Cheddar cheese.
• Experiment with different beers/ stout/ Guinness,
for a change of flavour.

Click here for a recipe on the perfect accompaniment for the beer bread.