Beer and Bacon Bread

This is one of the tastiest breads that I have ever made. It is also probably one of the easiest because you just mix together the ingredients – no proving, no kneading.

The density of the bread means it is great to eat with a hearty stew, but my husband and I just ate it on its own as it was so good. It is best slightly warm though – if you can’t eat it all at once when it comes out of the oven, just stick the slices in the toaster to heat them up when you are ready.

The original recipe for this bread comes from the June 2011 issue of Australian Good Taste magazine, but it is not on their website yet.


  • 1 tbsp olive or vegetable oil, to fry
  • 1 medium brown onion, finely chopped
  • 150g/5oz diced bacon pieces (or finely chopped rashers)
  • 3 cups self-raising flour
  • 1 cup grated cheese (I used ‘Tasty’)
  • 250ml/1 cup lager beer (I used our home brew, which is a light coloured beer)
  • 250ml/1 cup Guinness beer (or a dark, stout type beer)


  • Spray a loaf tin with cooking spray.
  • Heat the oil in a frying pan over a medium/high heat and cook the onion for 10 minutes or until softened and lightly coloured.
  • Add the bacon to the pan and cook until golden.
  • Remove the onion and bacon from the pan and set aside on a plate to cool completely.
  • Meanwhile, heat the oven to 200C/180C fan forced/390F.
  • Put the flour, cheese, bacon and onion in a large bowl and mix to combine.
  • Add the lager and Guinness (watch out as the beers will foam up), then mix with a flat-bladed knife until you have a wet dough. (Tip: do not over-mix or the air will be lost from the dough.)
  • Put the mixture into the prepared loaf tin. If you use a silicon loaf tin (like I did) then I find it is easier to stand it on a baking tray to stabilise the tin.
  • Bake for 45 minutes, rotating half way through the cooking time. The loaf is done when a skewer inserted into the centre comes out clean.

  • Leave to cool in the tin for 5 minutes, then turn out onto a wire rack for at least 10 minutes.
  • The loaf is best served warm, but it will keep for a few days if necessary.
  • Enjoy!

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