Our simple recipe uses the activating ingredients in the beer and baking powder to replace the yeast. Baked in a cast-iron skillet, our bread is served straight from the oven to the table in 30 minutes.

Makes 10-12 servings


2½ cups (595ml) all purpose flour
3 tablespoons (30 ml) sugar
4 teaspoons (20 ml) baking powder
1 teaspoons (5 ml) salt
4 tablespoons (60 ml) butter
12 ounces (340 g) beer / 1 can or bottle
¼ cup (60 ml) grated cheddar cheese (optional)


Adjust the oven rack to the middle position and preheat oven to 450°F/232°C. In a large bowl, whisk together flour, sugar, baking powder, and salt. Set aside. In a 10-inch (25.4 cm) cast-iron skillet, melt the butter over medium-heat until the foaming subsides. Pour 3 tablespoons of the melted butter from the skillet into the flour mixture. Return the skillet to the stove over medium-low heat.

Pour the beer into the flour mixture and stir carefully with a wooden spoon until just incorporated. With your hands, gently form the mixture into a ball. Do not overmix. Place the batter into the centre of the hot skillet and press down evenly on the edges of the skillet with a wooden spoon. Place the skillet into the oven and bake 15 to 20 minutes, until a toothpick inserted into the middle of the bread comes out clean.

For a cheesy topping, garnish with grated cheddar when hot bread is thoroughly cooked. Return bread to the oven for 5 minutes until the cheese is melted. Let bread cool slightly before serving. Cut bread into wedges and serve directly from the cast iron skillet. Great taste with great eye appeal!