For the love of Food :)

Portuguese Beer Bread

Makes 1 loaf

I love bread! And really who doesn’t? Sourdough, Brioche, Naan, Multi-Grain, Gluten Free and everything in-between there is a bread that has a place in everyones heart! Every culture in the world has their very own version of bread, and I think that says something about this humble dish. There are so many uses for bread too from crumbing fish to topping salads, this is one versatile superfood! I have made beer bread before and shared the recipe with you all. I received countless emails from many of you asking for advice on variations to the original recipe, so much so that I have created my very first YouTube on it. Here you have Portuguese Beer Bread 2.o a great version for lovers of stout!


  • 450g (3 Cups) of self raising flour
  • 450ml of Super Bock Stout
  • 1 Tsp of brown sugar
  • 2 Tsps of salt
  • 1/2 Cup of rolled oats


1) Preheat your oven to 200C, or 180C fan forced. Line a medium sized loaf tin with baking paper, making sure that it hangs over the edge slightly as this will make it easier to lift the bread out later.

2) In a large mixing bowl combine the flour, sugar and salt. Then make a well in the centre of the flour and pour the beer in. Please note that this is a rather sloppy and lumpy mix so if it looks like that you’re on the right track!

3) Pour the mixture into the lined loaf tin and sprinkle over the oats, then place in the oven on the middle rack and bake for 35-45 minutes or until its lightly golden and a skewer comes out clean. If you’re baking ‘buns’ bake for 20 minutes or until a skewer comes out clean.

4) Allow to cool slightly before removing it from the loaf tin to cool more before serving.

5) You can serve the bread now if you like, however I like to place the bread on a baking tray and gently pull the baking paper away from the bread. I then place it back in the oven for a further 10 minutes which creates a crust around the whole loaf rather than just on top.

Remember the secret to the perfect dish is to cook with love (and a little va va voom) xx

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