You only need a few simple ingredients to make this homemade beer bread recipe. You don’t even need yeast! The beer acts as the leavening agent, along with the baking powder. Not to worry about using beer though, the alcohol evaporates in the baking process! The bread is also full of malty, yeasty flavor without tasting like drinking a can of beer.
If you’re nervous about making bread, don’t be. This beer bread does not require any kneading or proofing. So, after you’ve whisked together the ingredients, pop it in the oven, and you’ll have an irresistible buttery beer bread in under an hour. Want another easy bread recipe? Try my Irish soda bread recipe, artisan bread recipe, or focaccia recipe.
What You Need to Make This Recipe
Flour — you don’t need anything fancy to make this beer bread. All you need is all-purpose flour.
Sugar — you need sugar for sweetness to balance out the flavor from the beer.
Baking powder — this helps the bread rise, so make sure it’s not expired.
Beer — you can use any type of beer for the bread batter. I’m using an IPA beer but feel free to use what’s on hand. Since we do not add traditional yeast to this bread, the yeast in the beer reacts with the baking powder and flour, causing the dough to rise. That’s why the beer causes the batter to bubble and foam.
Butter — the melted butter gives the bread a delicious buttery taste and a crispy exterior. I recommend using unsalted butter.
How to Make Beer Bread
1. In a large mixing bowl, add the flour, sugar, baking powder, and salt.
2. Whisk the dry ingredients together.
3. Slowly pour in the beer while stirring. It is normal for it to foam. Continue stirring until the foaming subsides and just until the dough is combined and no dry streaks of flour remain.
4. Scoop the dough into the greased 9×5-inch loaf pan.
5. Drizzle 2 tablespoons of melted butter over the top of the dough.
6. Bake for 40 to 45 minutes, then immediately remove the bread from the pan and place it on a wire rack. Brush all over with the remaining 1 tablespoon of melted butter, and let cool completely.
Pro Tips for Making This Recipe
- Do not over-mix the dough. Stir until just combined, as overmixing will result in a dry, dense, tough loaf.
- Use a scale to measure your flour. This will yield the most accurate results. However, if you don’t have a scale, fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup, leading to a heavy loaf.
- You can swap the sugar for honey if you prefer honey to sugar.
- For perfect slices, you can use a serrated knife.
- Make sure to hold off the butter to pour over the bread batter before baking. The melted butter on top will give you a buttery crust compared to if you had mixed it in alongside the beer.
- Have self-rising flour on hand? You can use that in place of all-purpose and omit the baking powder.
- Serve topped with my honey butter recipe to make it even more delicious!
Frequently Asked Questions
How do I store the bread?
Bread can be tightly wrapped and stored at room temperature for up to 4 days.
Can I freeze this bread?
You can freeze the entire loaf or slices of beer bread wrapped in plastic in a freezer-safe container for up to 2 months.
What else can I add to the bread?
Some of my favorite add-ins include:
- Fresh or dried herbs: add herbs such as rosemary, basil, parsley, or thyme to the batter.
- Fresh garlic: mince a clove or two and add it to the batter.
- Shredded cheese: shredded cheddar or mozzarella makes for a great addition. Add the cheese to the batter and on top before baking.
- Something spicy: adding sliced jalapeños or green chilies to the batter gives you a kick of heat.
What’s the best beer for this bread recipe?
Like cooking with wine, you want to use a beer you enjoy drinking as it’ll be the primary flavoring agent. This bread will take on the flavor of the beer you use, which can be a fun way to add flavor. If you want a very neutral loaf, use a light, pale beer. For a more complex loaf, a Saison, citrus wheat beer, or an oatmeal stout can add lots of flavors.
If you love this recipe try these out!
If you’ve tried this Beer Bread recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Beer Bread
Equipment
- Loaf pan
- Large mixing bowl
Ingredients
- 3 cups all-purpose flour (360g)
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 can beer (12-ounce/355ml)
- 3 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 375F. Butter a 9x5-inch loaf pan.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Slowly pour in the beer while stirring. (it will foam.) Continue stirring until the foaming subsides and just until the dough is combined and no dry streaks of flour remain. Scoop the dough into the greased baking pan. Drizzle 2 tablespoons of melted butter over the top of the dough.
- Bake for 40 to 45 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. Immediately remove the bread from the pan and place on a wire rack.
- Brush all over with the remaining 1 tablespoon of melted butter, and let cool completely. Bread can be tightly wrapped and stored at room temperature for up to 4 days, or sliced, wrapped, and frozen in a freezer container for up to 2 months.
Video
Notes
- Do not over-mix the dough. Stir until just combined, as overmixing will result in a dry, dense, tough loaf.
- Use a scale to measure your flour. This will yield the most accurate results. However, if you don’t have a scale, fluff your flour with a spoon and then spoon it into your cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the measuring cup, leading to a heavy loaf.
- You can swap the sugar for honey if you prefer honey to sugar.
- For perfect slices, you can use a serrated knife.
- Make sure to hold off the butter to pour over the bread batter before baking. The melted butter on top will give you a buttery crust compared to if you had mixed it in alongside the beer.
- Have self-rising flour on hand? You can use that in place of all-purpose and omit the baking powder.
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