Sort ingredients
dazfuller
QR Code
Listen
Pdf
Preheat the oven to 180°C.
In a large mixing bowl, combine 3 cups of self-raising flour, sugar (optional), and salt. Stir together to ensure the dry ingredients are evenly distributed.
Slowly pour the beer into the dry ingredients. Use Badger for a more malty, sweet flavour, or Outland for a crisper, hoppier note. The carbonation in the beer helps the bread rise, while the yeast in the beer enhances the dough’s natural flavours.
Using a wooden spoon, stir the mixture until just combined. Be careful not to overmix—this is a no-knead bread, and overworking the dough can make it tough.
Grease a loaf pan and pour the dough into the pan. The dough will be thick and lumpy, which is perfectly fine.
Place the pan in the preheated oven and bake for 50–60 minutes, or until the top is golden brown and a toothpick inserted into the centre comes out clean.
In the last 10 minutes of baking, melt the butter and brush it over the top of the loaf. This will give the bread a golden, slightly crisp crust and a delicious buttery finish.
Once baked, remove the loaf from the oven and let it cool for at least 10 minutes before slicing. Serve warm with butter, alongside hearty stews, or enjoy it as a savoury snack with cheese and chutney.