Beer Bread
This quick and easy beer bread recipe requires just five simple ingredients and delivers a wonderfully soft, golden loaf. With a slight sweetness, a crispy crust, and a perfect crumb, it pairs well with soups, stews, or can be enjoyed on its own as a savory snack. This no-yeast recipe bakes in about an hour and requires minimal effort, making it ideal for beginner bakers or anyone craving homemade bread without the hassle.
Equipment
- 9x5-inch loaf pan (1)
- Large mixing bowl (1)
- Spoon or Spatula: 1
- Whisk (1)
- Measuring cups and spoons (1 set)
- Oven (1)
- Butter for greasing (1 small dish)
Ingredients
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 12 oz beer any type
- 1/4 cup melted butter for brushing
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x5-inch loaf pan with butter.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Pour in the beer and stir gently with a spoon or spatula until just combined. The dough will be thick and slightly lumpy.
- Spoon the dough into the prepared loaf pan and smooth the top with a spatula.
- Pour the melted butter over the top of the dough.
- Bake for 50-60 minutes or until the bread is golden brown on top and a toothpick inserted into the center comes out clean.
- Allow the bread to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely before slicing.
Notes
- Beer Choice: Lighter beers like pilsner or lager will result in a milder flavor, while darker beers like stout or porter will provide a richer, more intense flavor.
- Butter Tip: If you prefer a softer crust, you can skip brushing the melted butter on top before baking. For an even more golden finish, add an extra brush of butter right after baking.
- Add-ins: Feel free to add shredded cheese, garlic, or fresh herbs to the dough for extra flavor.
- Storage: Leftover beer bread can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.