Beer Bread
Submitted by;
Shelley Munro ~ New Zealand

3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 can beer (approx. 400 ml or 14 oz; just rinse out the can with 
water to make up the volume); don’t use low-alcohol beer
1 handful (about ½ cup) grated cheese

Preheat the oven to 200 Celsius or 375 degrees. Mix the flour, 
baking powder, salt and beer in a large bowl until well combined. 
Tip into a large 12 x 21 centimeter or 8 x 4.5 non-stick or 
well-greased loaf tin, or two 8 x 15 centimeter or 7 3/8 x 3 5/8 
tins. Sprinkle the top with grated cheese.

Bake the large loaf for 50-60 minutes, the two smaller loaves for 30-40
minutes, until golden brown. Cooking time in a fan forced oven is 
slightly less. Tip out and cool on a wire rack before slicing. This bread 
keeps well and also makes excellent toast.

Author’s note: This bread is wonderful with a hearty winter soup or stew, 
or we make it to have with a barbeque dinner.  It’s a great standby 
recipe when you have guests and realize you’ve run out of bread!

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