Dinners · 4 min read
Beer Bread
An easy recipe for beer bread you can make with a few simple ingredients. No yeast needed!
★ 5.0 (3)
This easy beer bread brings back the same comforting, slightly malty flavor as the Tastefully Simple style mix that showed up at in-home parties, but you can make it from pantry staples for a fraction of the cost. The method is as simple as stir, pour, and bake, and the result is a hearty loaf with a crisp, buttery crust and a tender crumb. It's the kind of homemade beer bread you'll turn to when you want fresh bread on the table without waiting on yeast to rise.
What Makes This Beer Bread Recipe Worth Baking
- It comes together in one bowl with just four ingredients, so there's minimal cleanup and no kneading or rising time.
- The beer does the leavening work, giving the loaf a yeasty, malty flavor that's noticeable but not overpowering, with none of the bitterness you might expect.
- The melted butter brushed on top bakes into a golden, slightly crunchy crust that contrasts nicely with the soft interior.
Key Ingredients for Homemade Beer Bread
- Self-rising flour is the backbone of this no yeast bread. It already contains baking powder and salt, so you don't need to add any extra leavening. If you only have all-purpose flour, you can substitute by adding 1.5 teaspoons of baking powder and 0.5 teaspoon of salt per cup of flour.
- Beer provides the carbonation that lifts the loaf and contributes a subtle malty flavor. A standard 12-ounce bottle or can works perfectly. Avoid overly hoppy beers, which can make the bread taste bitter.
- Butter is what creates the signature golden crust. Melt it and brush it on generously before baking; the fat helps the top brown evenly and adds richness.
Kitchen Tools for Making Beer Bread
- A 9x5-inch loaf pan, the standard size this recipe is built for.
- A large mixing bowl and a sturdy spoon for combining the dough.
- A pastry brush to spread the melted butter evenly over the top.
- A wire cooling rack so the bottom of the loaf doesn't turn soggy as it cools.
Tips for Making the Best Beer Bread
- Expect the dough to be sticky. It won't come together like a traditional bread dough, so don't be tempted to add extra flour. Use your hands to finish mixing if the spoon stops doing the job.
- Check the loaf at the 50-minute mark. Ovens vary, and you want the top deeply golden brown without overbaking the edges.
- Let the bread cool in the pan for the full 10 minutes before turning it out. This lets the structure set so the loaf doesn't crumble when you slice it.
- Wait until the bread reaches room temperature before cutting. Slicing it warm will give you gummy, uneven pieces.
Choosing the Right Beer for Beer Bread
The beer you pick has a bigger impact on the final flavor than any other ingredient. A light lager, like a domestic pilsner, gives a mild, clean taste that lets the butter and sugar come through. A pale ale adds a bit more hop character, which can make the bread slightly bitter, so it's best to avoid anything too aggressively hopped. Dark beers like stouts or porters bring a deeper, roasted maltiness that pairs well with cheese or honey variations. In general, go with something you'd enjoy drinking, since the flavor concentrates as the bread bakes.
Beer Bread Variations to Try
- Swap the beer for a dark stout or porter to deepen the malty flavor, or use a light lager for a milder taste.
- Add 1 cup of shredded cheddar cheese and a teaspoon of garlic powder to the dry ingredients for a savory, cheesy loaf.
- Mix in 2 tablespoons of chopped fresh rosemary or thyme along with the beer for an herby twist.
- Replace the sugar with honey for a slightly different sweetness and a touch more moisture in the crumb.
What to Serve with Beer Bread
Toppings for Beer Bread
- Softened butter is the classic choice, and it melts into the warm crumb beautifully.
- Honey butter adds a touch of sweetness that plays well with the malty flavor.
- A sharp cheddar or a smear of whole-grain mustard works if you're serving it alongside something savory.
Side Dishes That Pair Well
- Bowl of chili or a hearty beef stew, since the bread is perfect for sopping up the broth.
- A simple green salad with a tangy vinaigrette to balance the bread's richness.
- Roasted chicken or grilled steak, where the bread can stand in for dinner rolls.
How to Store Leftover Beer Bread
Once the loaf has cooled completely, wrap it tightly in plastic wrap or keep it in an airtight container at room temperature. It will stay fresh for about 2 to 3 days. The crust may soften slightly as it sits, which is normal. If you prefer the crust crisp again, pop a slice in the toaster or under the broiler for a minute.
Can You Freeze Beer Bread?
Yes, this beer bread freezes well. Wrap the completely cooled loaf in a layer of plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. When you're ready to eat it, thaw the loaf at room temperature, still wrapped, for a few hours. For a just-baked feel, warm the thawed loaf in a 350°F oven for about 10 minutes before serving.
Best Ways to Reheat Beer Bread
To bring back that crisp crust, slice the bread and toast it in a toaster or under the broiler for a minute or two. For a whole loaf, wrap it in foil and warm it in a 350°F oven for 10 to 15 minutes. This softens the interior while keeping the outside from drying out. Avoid the microwave, which will make the bread rubbery and tough.
Source recipe: Beer Bread (SnapChef ID 8aac5ffc-1491-476d-bb18-9b03ced42931). Nutrition is estimated per serving.
Ingredients
Directions
- Preheat oven to 350°F. Spray a 9×5-inch loaf pan with baker's cooking spray.
- Combine the flour and sugar in a bowl.
- Add beer and stir to combine. You may need to use your hands to get it mixed thoroughly. The dough will be sticky.
- Place the dough into the prepared loaf pan, brush the top with melted butter.
- Bake for 50 to 60 minutes or until the top is golden brown.
- Allow the bread to cool in the pan for 10 minutes.
- Remove the bread from the pan, place it on a wire rack, and let it cool to room temperature before slicing it.
Tap a step number to check it off as you cook.
Nutrition Facts per serving · estimated
Amount per serving
% Daily Values are based on a 2,000-calorie diet (FDA).
Good to know
Questions, answered
Does beer bread contain alcohol?
Most of the alcohol cooks off during baking. The heat of the oven evaporates the alcohol, leaving behind the yeasty and malty flavors. While a trace amount may remain, it's generally considered safe for children to eat, though the flavor is more savory than beer-like.
Can I use non-alcoholic beer in this recipe?
Yes, non-alcoholic beer works fine. It still contains carbonation, which is what helps the bread rise, and it will give you the same yeasty flavor without any alcohol. The loaf may be slightly less malty, but the texture will be the same.
Why is my beer bread dough so sticky?
That's normal. This is a quick bread, not a kneaded yeast dough, so the batter is meant to be thick but sticky. Don't add extra flour to fix it. Just use your hands to mix it until the flour is fully incorporated, then transfer it to the pan as is.
Can I make beer bread without self-rising flour?
Yes. For every cup of all-purpose flour, add 1.5 teaspoons of baking powder and 0.5 teaspoon of salt. This mimics the leavening in self-rising flour. Keep the rest of the recipe the same, and the bread will rise just as well.
How do I know when beer bread is done baking?
The top should be deep golden brown, and a toothpick inserted into the center should come out clean. Baking times can vary by oven, so start checking at 50 minutes. If the top is browning too quickly, you can loosely cover it with foil for the last few minutes.
