No-Knead Beer Bread

Recipe courtesy of AGA Specialist Dawn Roads and adapted from a recipe by Jo Seagar of New Zealand. A wonderful ‘quick bread’ that has the texture and taste of a farmhouse loaf. Please note, this recipe doesn’t work with low-alcohol beer.

No-Knead Beer Bread Sliced

1lb loaf tin, well buttered

375g plain flour or a mixture of whole meal and white flour

3 tsp baking powder

1 tsp salt

1 bottle or can of beer (made up to 400 ml with water)

1 handful grated cheese

1. Preheat the Rayburn Main Oven to 200°C. Mix all of the ingredients together and spoon into the greased loaf tin, topping with the grated cheese.  

2. Bake in the centre of the main oven for about 35-40 minutes. Check to see if it is done by inserting a skewer in to the centre of the loaf, if the skewer comes out clean it is done, if not bake a little longer.

3. Allow the bread to cool in the tin for 10 minutes then turn out and cool. Serve buttered or spread with cream cheese.

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