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Sandra's beer bread


  • Preheat oven to 175°C fan forced (195°C normal). 
  • Lightly mix together the flour, salt, sugar, stout and sparkling ale to form a fairly sticky dough, adding a little more flour if needed. DO NOT KNEAD! 
  • Then spray a springform cake tin with oil and spoon in the dough, spreading it out to the edges. Cook in the oven for about 1 hour until it sounds hollow when the bottom is tapped. 
  • Serve the bread warm with good butter on the side.


  • 6 cups self-raising flour
  • 2 tspn salt
  • 2 tspn sugar
  • 375 ml stout, at room temperature
  • 375 ml sparkling ale, at room temperature
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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