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Beer Bread

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This video shows you how to make  a leaven bread which doesn't use yeast.

A quick and easy recipe which will produce a loaf of bread which has a crisp crust and soft, light interior in about an hour. . . . . and 50 minutes of that is baking. You can use whatever beer you have to hand - from lager to dark beers - so long as it is fizzy.

See below for the full written recipe.




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Beer Bread Recipe


Makes 1 x 20 x 10cm/8x4" Loaf



375g/13oz Self Raising Flour (see note below)

1 tbsp Sugar

teasp Salt

360ml/12 fl.oz. Beer (fizzy)

Melted Butter (Optional)




1. IMPORTANT - Preheat the oven to 200C, 400F, Gas Mark 6 and grease a 20 x 10cm/8x4" Loaf tin BEFORE you start to make the bread.


2. Sift the flour into a large mixing bowl, add the sugar and salt then use a balloon whisk to mix together and lighten the mixture.


3. Make a well in the centre of the flour then add the fizzy beer all in one go and mix with a wooden spoon or spatula. It is important to mix thoroughly but as quickly as possible, using as few strokes as possible to ensure the carbon dioxide isn't knocked out of the mixture as it helps to make the bread rise. The mixture will be very soft - more like a cake mixture rather than a dough.


4. Immediately pour into the greased tin and, if using, brush the top with melted butter. Immediately place in the preheated oven and  bake for 50 - 55 minutes until risen and well browned.


5. Remove from the tin and test to make sure the bread is cooked by tapping on the base with your finger: it should sound hollow. Place on a wire rack to cool.


NB If using plain flour or a mixture of plain and wholemeal, you will need to add 3 teasp of baking powder at step 2, mixing well before adding the beer.


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