Beer Bread Recipe: Using Badger and Outland Beers to Bake the Perfect Loaf

Beer bread stands out as one of the simplest yet most flavoursome breads you can make. The secret? Swapping out water or milk for beer, which not only helps the bread rise but adds a rich, malty flavour that can be customised depending on the type of beer used.

Today, we’re bringing a special beer bread recipe to your kitchen, featuring the distinct characteristics of our Badger ales and Outland UK craft beers.

Why use Badger or Outland?

At Badger Beers, we’re known for our traditional ales which provide complex, malty, and slightly sweet profiles. The Golden Champion and Tangle Foot, for example, are two golden ales which make perfect choices for this recipe, adding a floral, honeyed richness to the bread.

Our Outland craft beers, on the other hand, brings an exciting twist; in particular, our popular West Coast IPA imparts a crisp, hoppy bitterness that balances the bread’s natural sweetness. This makes it the perfect choice for pairing with savoury dishes.

How to Bake Beer Bread

Ingredients

• 3 cups self-raising flour
• 1 tablespoon sugar (optional)
• 1 teaspoon salt
• 330ml of Badger or Outland Beer (we recommend Golden Champion, Tangle Foot or West Coast IPA)
• 3 tablespoons melted butter (for brushing)

Instructions

1. Preheat the oven: Set your oven to 180°C.

2. Mix the dry ingredients: In a large mixing bowl, combine 3 cups of self-raising flour, sugar (optional, but adds a touch of sweetness), and salt. Stir together to ensure the dry ingredients are evenly distributed.

3. Add the beer: Slowly pour the beer into the dry ingredients. Use Badger for a more malty, sweet flavour, or Outland for a crisper, hoppier note. The carbonation in the beer helps the bread rise, while the yeast in the beer enhances the dough’s natural flavours.

4. Stir until combined: Using a wooden spoon, stir the mixture until just combined. Be careful not to overmix—this is a no-knead bread, and overworking the dough can make it tough.

5. Transfer to a baking pan: Grease a loaf pan and pour the dough into the pan. The dough will be thick and lumpy, which is perfectly fine.

6. Bake: Place the pan in the preheated oven and bake for 50–60 minutes, or until the top is golden brown and a toothpick inserted into the centre comes out clean.

7. Brush with butter: In the last 10 minutes of baking, melt the butter and brush it over the top of the loaf. This will give the bread a golden, slightly crisp crust and a delicious buttery finish.

8. Cool and serve: Once baked, remove the loaf from the oven and let it cool for at least 10 minutes before slicing. Serve warm with butter, alongside hearty stews, or enjoy it as a savoury snack with cheese and chutney.

Customising your beer bread

The beauty of this recipe is its versatility. Here are a few variations to try, depending on your taste preferences and which beer you choose:

• Cheesy twist: Stir 1 cup of grated cheddar cheese into the dough before baking for a cheesy, savoury loaf.
• Herb infusion: Add fresh herbs like rosemary, thyme, or chives to complement the malty or hoppy notes in the beer.
• Garlic bread: Mix in roasted garlic or garlic powder for a flavourful bread that pairs perfectly with pasta dishes.

The Verdict: Badger or Outland?

Both Badger and Outland beers create exceptional beer bread (if we do say so ourselves…), but each brings its own flair.

Badger Beers’ Golden Champion produces a slightly sweeter, denser loaf with a mellow, caramelised flavour. It pairs well with buttery spreads and sweet jams. While Outland’s West Coast IPA lends a lighter, airier crumb with a slightly bitter edge that complements savoury meals like soups, stews, or charcuterie boards.

But no matter which beer you choose, this beer bread recipe is a foolproof way to bring the essence of our most beloved beers into your kitchen. Happy baking!