Beer Bread Recipe
American · Bread · 60 min total
A simple, no-yeast bread that uses beer for leavening, resulting in a crusty loaf with a soft, tender crumb. Perfect for soups, stews, or slathered with butter.
10
min prep
min prep
50
min cook
min cook
8
servings
servings
250
kcal/serving
kcal/serving
Ingredients
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup granulated sugar
- 1 (12-ounce) can or bottle beer (any lager or ale)
- 1/4 cup unsalted butter, melted
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x5-inch loaf pan.
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Pour in the beer and stir until just combined. Do not overmix; batter will be thick and lumpy.
- Pour batter into prepared loaf pan. Pour melted butter evenly over the top.
- Bake for 50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- For a softer crust, brush with additional melted butter after baking.
- Store leftover bread wrapped in foil at room temperature for up to 3 days.
- Try different beers: a dark beer adds richness, a light beer keeps it mild.
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