Beer Bread Recipe
This easy homemade Beer Bread Recipe yields a golden, crispy loaf that’s savory, buttery, and ready in under an hour—no yeast, no fuss.
I’ve always loved quick bakes, and this beer bread is my go-to when I need a simple, delicious loaf for soup night or a casual get-together. It’s unique because you don’t need to proof yeast or knead for ages—just mix, pour in your favorite brew, and bake. I first stumbled on this yeastless bread at a summer block party years ago, and since then, I’ve tweaked the recipe to add a hint of sweetness and extra butter for that dreamy crust. Whether you’re pairing it with chili on a chilly evening or serving it warm with honey butter at brunch, this loaf always steals the show.
Why You’ll Love This Recipe
* Ready in about 50 minutes—perfect for last-minute hosting
* Uses a single bowl and minimal cleanup
* No yeast or proofing—ideal for beginners
* Golden, crispy crust with a tender, chewy crumb
* Completely customizable with mix-ins or different beers
* Great for pairing with soups, stews, or cheese boards
* Budget-friendly ingredients you likely have on hand
* Makes your kitchen smell like a cozy bakery
Ingredients
* 3 cups self-rising flour (I like King Arthur brand for consistency)
* ¼ cup granulated sugar (or swap for honey for a twist)
* 12 ounces beer at room temperature (lager or pale ale work beautifully)
* ½ cup whole milk (optional for extra richness)
* 4 tablespoons unsalted butter, melted (plus more for brushing)
* Pinch of sea salt (to balance sweetness)
Tips:
– For a heartier loaf, use a blend of half whole wheat pastry flour.
– Let your beer warm slightly on the counter—cold liquid slows the rise.
– If you can’t find self-rising flour, combine 3 cups all-purpose flour with 1 tablespoon baking powder and 1 teaspoon salt.
Directions
1. Preheat your oven to 375°F and grease a 9×5-inch loaf pan with butter or nonstick spray. A warm pan helps the crust crisp faster.
2. In a large bowl, whisk together the self-rising flour, sugar, and sea salt until evenly combined—this step ensures no pockets of salt or sugar.
3. Pour in the beer and whole milk, stirring gently with a wooden spoon until just moistened; you’ll still see a few streaks of flour, but overmixing will lead to a dense loaf.
4. Transfer the batter to your prepared pan, smoothing the top with a spatula. It should look thick and pudding-like.
5. Drizzle the melted butter over the batter—this trick gives you that irresistible buttery top crust.
6. Bake for 45–50 minutes, or until the loaf is golden brown and a toothpick inserted in the center comes out clean. Midway through baking, you can brush on a little more melted butter for extra shine.
7. Let the bread rest in the pan for 10 minutes, then turn it out onto a wire rack to cool slightly—this keeps the bottom from getting soggy.
Servings & Timing
Makes 1 loaf (8–10 generous slices)
Prep Time: 10 minutes
Bake Time: 45–50 minutes
Rest Time: 10 minutes
Total Time: about 1 hour
Variations
* Cheddar & Jalapeño: fold in 1 cup shredded cheddar and 1 minced jalapeño for a spicy kick.
* Rosemary & Garlic: mix in 1 tablespoon chopped fresh rosemary and a garlic clove, minced.
* Sweet Cinnamon Twist: swirl 2 tablespoons cinnamon sugar through the batter before baking.
* Beerless Option: replace beer with sparkling water (add 1 teaspoon baking powder).
* Gluten-Free Loaf: use a gluten-free baking mix (look for one with xanthan gum).
* Olive & Sun-Dried Tomato: stir in ½ cup chopped olives and ¼ cup sun-dried tomatoes for a Mediterranean flair.
Storage & Reheating
• Store at room temperature wrapped in foil or in an airtight container—best within 2 days.
• Freeze slices in a zip-top bag for up to 3 months; thaw at room temperature or toast directly from frozen.
• To reheat: wrap in foil and warm at 350°F for 10 minutes, or pop a slice in the toaster.
• Make-Ahead: you can mix the dry ingredients the night before, then add beer and bake fresh in the morning.
Notes
I found that stirring just until the flour disappears gives you a tender crumb—overmix and it turns gummy. Also, if your loaf cracks dramatically on top, don’t worry: that’s a sign the crust is developing properly. For a richer flavor, let the cooled bread sit overnight wrapped in foil—flavors meld, and the texture becomes even more satisfying.
FAQs
Q: Can I use dark beer in this beer bread?
A: Absolutely—stouts and porters add a deep, malty flavor and darker crust.
Q: Why didn’t my loaf rise?
A: If you used cold beer or old baking powder (in homemade self-rising flour), the rise can be sluggish—warm your ingredients and try fresh leavening.
Q: Is this recipe dairy-free?
A: You can swap the milk for nondairy milk and use vegan butter—loaf may be slightly less tender.
Q: How do I prevent the bottom from sticking?
A: Giving the pan a quick spray or lining it with parchment paper makes release effortless.
Q: Can I bake this in a cast-iron skillet?
A: Yes! A well-seasoned skillet yields an extra-crispy crust—treat it like a deep pan.
Q: What’s the best beer style for beginners?
A: A mild lager or pilsner works well—they won’t overpower the bread’s flavor.
Q: Can I cut the recipe in half?
A: You can, but use a smaller pan and reduce bake time by 5–10 minutes—keep an eye on color.
Conclusion
This Beer Bread Recipe proves that sometimes the simplest ideas yield the tastiest results—a golden, crispy loaf that practically makes itself. Give it a spin next time you need a quick baking fix and tell me how your twist turned out. Don’t forget to drop a comment or share your photos, and feel free to explore my other savory bread recipes for more homemade goodness!
Beer Bread Recipe
Ingredients
- 3 cups self-rising flour I like King Arthur brand for consistency
- 1/4 cup granulated sugar or swap for honey for a twist
- 12 ounces beer at room temperature lager or pale ale work beautifully
- 1/2 cup whole milk optional for extra richness
- 4 tablespoons unsalted butter, melted plus more for brushing
- Pinch sea salt to balance sweetness
Instructions
- Preheat your oven to 375°F and grease a 9×5-inch loaf pan with butter or nonstick spray. A warm pan helps the crust crisp faster.
- In a large bowl, whisk together the self-rising flour, sugar, and sea salt until evenly combined.
- Pour in the beer and whole milk, stirring gently with a wooden spoon until just moistened.
- Transfer the batter to your prepared pan, smooth the top, drizzle melted butter over it, and bake for 45–50 minutes until golden brown.
- Let the bread rest in the pan for 10 minutes, then turn it out onto a wire rack to cool slightly.
