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Soda-Bridge Bread

Another fabulous recipe using our beer, kindly contributed by Fiona Frost of

Makes one loaf
225 gms Wholemeal Flour
140 gms Plain Flour
50 gms Butter
3 heaped tsp Sugar
1.5 Tsp Baking Soda
1/4 Tsp Salt
200ml low fat Greek yoghurt
200ml Abingdon Bridge

1.Pre heat the oven to 175°C (fan). Line and grease with butter a 2lb loaf tin (I use loaf tin liners to save this step).

2.Mix together the two flours then rub the butter into the two flour mix until it starts to look a little like fine breadcrumbs. Then mix in the sugar, baking soda and salt.
In a separate jug or bowl mix together the yoghurt and beer, then using a metal spoon fold this into the flour, it makes a proper stodgy mess.

3.Put the dough into the prepared tin and poke it gently into the corners, sprinkle a pinch or two of wholemeal flour over the top. Bake in the pre-heated oven for about 45 minutes or until ready.

Cool in the tin for 5mins then on a wire rack. Amazing with jam, pate, the Cheese spread or just lashings of butter.

Recipe by Fiona Frost