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A large beer bread roll on a wooden table next to a pint of beer. Tried & Tested

Beer bread

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This bread is almost impossible to resist and the delicious flavour would perfectly compliment a ploughman’s lunch.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • small loaf:1
  • Skill level:easy

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Ingredients

  • 225g 8 oz Very strong wholemeal bread flour (we like Allinson) Very strong wholemeal bread flour
  • 45g 1⅝ oz Butter (unsalted)
  • 1tsp 1tsp Salt
  • 1tsp 1tsp Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
  • 125g 4½ oz Cheddar cheese or hard cheese of your choice, coarsely grated
  • 7g ⅜ oz Easy bake yeast (we like Allinson) Easy bake yeast
  • 150ml 5⅛ fl oz Ale warmed

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Rub the butter into the flour.

    Ingredients for this step

  2. Classic mode Step 2

    Add all the other dry ingredients and mix to a dough with the beer.

    Ingredients for this step

    • 1tsp 1tsp Salt
    • 1tsp 1tsp Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
    • 125g 4½ oz Cheddar cheese or hard cheese of your choice, coarsely grated
    • 7g ⅜ oz Easy bake yeast (we like Allinson) Easy bake yeast
    • 150ml 5⅛ fl oz Ale warmed
  3. Classic mode Step 3

    Using a mixer with a dough hook, knead for 5 minutes. If mixing by hand knead for 10 minutes.

  4. Classic mode Step 4

    Place into a greased small loaf tin, or shape in to a round loaf and place on a baking sheet.

  5. Classic mode Step 5

    Leave to prove until double in size, if you leave it longer than this the dough will over prove. Preheat the oven to 180°C (160°C fan, gas mark 4).

  6. Classic mode Step 6

    Bake for approximately 35-45 minutes, until risen and brown.

  7. Classic mode Step 7

    When cooked the loaf should sound hollow when tapped on the bottom.