Beer Bread
Beer bread is an easy, quick, and flavorful loaf made without yeast. By using beer as a leavening agent, this bread becomes light, fluffy, and slightly tangy. With just a few pantry staples, you can make a fresh, hearty loaf in under an hour. Perfect for pairing with soups, stews, or enjoyed on its own with butter, this recipe is a must-try for anyone looking for a simple homemade bread.
Equipment
- 1 loaf pan (9x5 inches)
- 1 Mixing Bowl (Large)
- 1 whisk
- 1 Spoon or spatula
- 1 measuring cup
- 1 Toothpick or skewer for testing doneness
Ingredients
- 3 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 1/4 cup Sugar
- 12 oz Beer any type: light, dark, or craft
- 2 tablespoons Butter optional, melted for topping
Instructions
- Preheat & Prepare: Preheat your oven to 375°F (190°C). Grease a 9x5-inch loaf pan with butter or non-stick spray.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Add the Beer: Pour the beer into the dry ingredients and stir gently until just combined.Be careful not to overmix; the batter should be thick but well incorporated.
- Transfer to Pan: Spoon the batter into the prepared loaf pan. If desired, pour melted butter over the top of the batter for a golden crust.
- Bake: Place the pan in the preheated oven and bake for 45-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool & Serve: Allow the bread to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Slice and serve.
Notes
- You can use any type of beer, but lighter beers create a milder flavor, while darker beers add a richer taste.
- Feel free to add ingredients like shredded cheese, garlic, or herbs for extra flavor.
- Beer bread is best enjoyed fresh, but you can store leftovers in an airtight container for up to 3 days.
- If you want to freeze beer bread, wrap it tightly in plastic wrap and store it in the freezer for up to 3 months.