Beer bread

This sensational tasting bread can be served warm straight from the oven alongside soups or as a snack. Either way, it won't last long when there are hungry mouths to feed.

  • 1 hr 10 mins cooking
  • Makes 1 Item
  • Print


Beer bread
  • 3 1/4 cup (485g) self-raising flour
  • 2 teaspoon salt
  • 2 teaspoon sugar
  • 375 millilitre bottle light beer


Beer bread
  • 1
    Grease 14cm x 21cm loaf pan; line bases with baking paper.
  • 2
    Sift flour, salt and sugar into medium bowl; make well in centre. Pour in beer all at once; using spoon, mix to a soft, sticky dough.
  • 3
    Knead dough on floured surface until smooth; divide in half. Knead each half; place in prepared pan.
  • 4
    Bake, uncovered, in moderate oven about 50 minutes or until bread is browned and sounds hollow when tapped. Turn onto wire rack; serve warm or cold.

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