Bacon Beer Bread

Prep Time 1 hour
Servings 1 Loaf


  • 250 g Streaky bacon
  • 500 g Self-raising flour
  • 1/2 tsp Salt
  • 2 tbsp Sugar
  • 340 ml Beer
  • 1/3 cup Water
  • 1 Egg Whisked
  • 1 cup Cheddar  Grated


  • Grease a flat-bottomed potjie (about 25 cm wide) with cooking spray. Line the pot with the bacon. Don’t worry if the pieces are too long – simply let them hang over the side.
  • Sift the flour into a big mixing bowl. Stir through the salt and sugar. Pour the beer, water and egg into the middle of the mixture and combine.
  • Stir in the cheese and pour the batter into the pot lined with the bacon. Drape the bacon ends lightly over the batter.
  • Spread layer of coals in a circle slightly larger than the pot. Rest the pot on a braai triangle or flat rocks in the middle to allow the heat to circulate.
  • Put some coals on the lid and bake for an hour over consistent heat. If a knife inserted in the centre of the bread comes out clean, it’s cooked through.