Beer Soda Bread
Timeline 0:55
Soda breads are fun as start to eating is under an hour. You only need a bowl, spatula, sifter, measuring cup/spoons and a 8.5×4.5 inch loaf pan. If you are new to making bread, this is a great recipe to start with.
This recipe is designed for using with any carbonated beverage such as beer or carbonated mineral water. I have been experimenting with what I call “cooking beer,” similar to the concept of cooking wine or sherry. No/low alcohol beer makes a good flavouring agent while not breaking the bank. The President’s Choice Red Beer is about $.50 a can vs. several dollars for real beer. I was interested to see is carbonated mineral water would work. The result is more like a biscuit. Beer adds 3 grams (3/4 tsp) of sugar and malt flavours. The salt in the mineral water is so small it does not impact the final taste.
Tips for making a great soda bread.
-
You need to Sift: It fluffs up the flour and mixes the dry ingredients together.
Measure and Sift
- Speed: I am used to making yeast based bread where taking your time is better. With soda bread the mixing phase should last two minutes at the most. As you stir, carbonation is being lost.
- Preheat the oven: Heating up the oven takes time. Measure ingredients, sift and get ready but don’t add the beer/olive oil until the oven is ready.
- Flour - All-Purpose 2½ cups (325 g)
- Sugar - 1 TBSP (13 g)
- Baking Powder - 1 TBSP (14 g)
- Baking Soda - ½ tsp (4 g)
- Salt - ¼ tsp (1 g)
- Beer or carbonated drink - 12 ounce (355 g)
- Olive Oil - 2 TBSP (27g)
- Coat 8.5x4.5 inch loaf pan with a cooking spray, oil or butter.
- Preheat the oven to 400°F (205°C/Gas 6).
- Place a sifter in the mixer bowl and add the dry ingredients (flour, sugar, baking powder, baking soda and salt.)
- Sift into mixing bowl.
- Pour in the beer and olive oil.
- Mix until just blended.
- Pour batter into the greased loaf pan.
- Bake 45 minutes until golden brown or until a thermometer inserted into the center registers at least 190°F (88°C).
- Cool on wire rack.
Soda breads like to age. Hot from the oven is wonderful with a crunchy crust. 12 hours later the crust softens and the crumb firms up. This bread toasts well.
Footnote: I found the bread made with the beer tastier then the one with mineral water. The problem with the latter is it lacked any flavour. The malt, hops and sugars in the beer provided the taste kick.
Beer Soda Bread
6 Comments
Comments are Disabled
Hello rich, does flavored seltzer water, such as schweppes, work for this recipe?
Gary
Yes they will BUT the flavours get toned down. As an example I find Guinness Draught beer a very strong taste but the bread with it is wonderful.
You want something with a strong flavour so that it stands out in the bread.
Hi Rich,
Brilliant! I have been using a mixture of beer and soda water. I don’t really buy carbonated drinks except for soda water so, this is what I have in. I don’t drink beer much either but, I’ve been able to use up some that has been in the fridge for years! Do you think it’ll work with Guinness? I have that too! Don’t suppose it has much fizz left but, with soda water it might be enough. Been eyeing up the Baby Cham too! Haha!
I couldn’t see a way of giving my star rating. I’d give it 10/5 anyway!
Best wishes,
Catherine
The bread tames down the beer taste a lot. Guinness is amazing as it has a lot of flavour and in bread it is not strong. I am not a Guinness fan but in bread it is wonderful. If the beer is flat, just add some soda water.
I discuss it in here https://onbreadalone.com/recipes/stout-beer-oat-bread/
This page is 4 more soda breads
https://onbreadalone.com/recipes/quick-and-easy-soda-bread/
My fav in that page is making it with plain yogurt. The result is so creamy.
On that one don’t get stingy with the yogurt. If you find the dough too dry, add more yogurt.
I’ve been baking this bread for about a month now, and it is simple and tasty. I’ve been adding dried Rosemary to one and sprinkle on top before going in to bake and a handful of sultanas to the other (I bake 2 at a time). Thank you so much for this wonderful recipe. I haven’t bought bread from the shop for 3+ weeks. My daughter loves the Rosemary bread.
Catherine, Thanks
I believe a recipe is a starting point. How wonderful to add herbs. My wife and I will be planting our herb plants this weekend. Another way you can modify the recipe is what fluid you use. I played with soft drinks and other carbonated beverages. Mostly you are adding a touch of flavour but also sugar.