A Recipes4us Production
Beer Bread Recipe
Makes 1 x 20 x 10cm/8x4" Loaf
375g/13oz Self Raising Flour (see note below)
1 tbsp Sugar
½ 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
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