Prep 10 min
Cook 55 min
3 cups self-raising flour
¼ cup caster sugar
330ml bottle beer, at room temperature
1 Preheat oven to 180C (160C fan forced). Line an 11cm x 22cm medium loaf pan with baking paper.
2 Combine flour, sugar and a pinch of salt in a bowl and make a well in the centre. Add the beer and mix until you have a sticky dough.
3 Spoon dough into loaf pan (top with some sesame seeds if you like) and bake in the oven for 50-55 min or until cooked when tested with a skewer. Cool in pan for 5 min before turning out onto a wire rack to cool completely or serve warm. Cut into slices to serve.
CHEESE & THYME
Add 1 cup grated vintage cheddar cheese, 1 tablespoon fresh thyme leaves and 1 teaspoon cracked black pepper to the flour before mixing.
OLIVE, SUNDRIED TOMATO & FETA
Add ¼ cup each sliced black olives and drained sundried tomato strips and ½ cup crumbled firm feta to the flour, mix to combine, then add in the beer and complete as directed.
PESTO & CHEESE
Add ¼ cup store-bought or homemade basil pesto, 1 cup shaved or grated parmesan and ½ teaspoon cracked black pepper.
Q I don’t always have beer on hand can I use something else instead?
A Yes you can make it into soda bread by using soda water instead, it will be quite pale when baked but the flavour will still be good. Soda bread will slice and toast well and the flavour is mild, perfect for the little ones. For something a bit different, try it with ginger beer, the ginger adds a little extra zing and it’s easy to keep a few spare bottles in the pantry.
For best results use beer, soda or ginger beer at room temperature, it gives a nice rounded shape to the bread and the yeasty fermented flavour is more intense. Chilled beer can also be used but the loaf will have more of a muffin top.