Beer bread is a delicious, easy-to-make recipe that can be made in about an hour. It’s perfect for those nights when you want something warm and comforting but don’t have the time or ingredients to bake up a loaf of traditional yeast bread. The best part? You only need four basic pantry staples- flour, sugar, butter, and beer!
What is Beer Bread?
- Beer Bread is an easy yeast-free bread that is crunchy on the outside and tender on the inside.
- There are many variations on this recipe, but the main idea behind it is to use beer as your liquid rather than water or milk.
- The bread has a wonderful aroma of beer but not too strong. Great as a side dish for chili or even a hearty salad.
How to make beer bread
- Beer – I use a light beer such as bud light.
- Sugar – just a touch goes into the batter.
- Self Rising Flour – be sure that you are using self rising flour or this recipe will not work
- Butter – melted salted butter that is poured onto the bread before baking AND after!
Step by Step Directions
Step 1 – Preheat the oven to 350 degrees Fahrenheit. Add the flour, beer, and sugar into a large bowl. Mix until it just comes together.
Step 2 – Spray a standard loaf pan with nonstick spray, add the batter to it. Melt half of the butter and pour it over the batter.
Step 3 – Bake for 60-65 minutes or until set and the crust is crunchy.
Step 4 – Melt the remaining butter and pour it over the hot cooked loaf.
What kind of beer is best for beer bread?
Different beers will yield different results in your bread. We prefer a light beer such as bud light.
Why does this matter? Well, the darker the beer, the more its flavors will come out in your finished product. Using beers like Miller Lite or Coors Light will give you a more mild-tasting loaf of bread.
My recommendation would be not to use anything too dark or flavorful for the bread may turn out bitter.
This bread keeps well and will last at least a couple of days, you can leave it on the counter or refrigerate. I like to warm it up and serve it with butter and jam or honey for breakfast the next day.
I do not recommend using anything other than beer for this recipe though you can use a non-alcoholic beer such as O’douls if you need to.
You can make your own self-rising flour if you don’t want to buy a big bag. For every cup of all-purpose flour (I use King Arthur), add 1 1/2 teaspoons of baking powder and 1/4 teaspoon salt.
No, this bread does not rise before baking. The lack of yeast and the addition of self-rising flour instead means that you can make your dough and bake it right after putting it all together.
I hope you enjoy the buttery taste of this delicious bread. Just the delicious smell is enough to have your whole family wondering what you’re baking. Just imagine when they taste it!
- 2 cups self-rising flour
- 2 Tbsp. sugar
- 12 oz. beer (I use bud light)
- 1/2 cup salted butter (divided)
- Preheat oven to 350 degrees. Spray a standard sized loaf pan with non-stick spray.
- In a large bowl add the self-rising flour, sugar and beer. Stir until combined. Pour into the loaf pan. Melt half of the butter in the microwave or stove top and pour over batter evenly.
- Place the loaf pan on the center of the rack and bake for 1 hour or until golden brown and the center comes out clean when a toothpick is inserted in the center of the loaf.
- Melt the remaining butter and pour over the while hot and still in the pan. Remove from pan and let cool for 20 minutes before cutting and serving.
How to Video:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.