Beer Bread
This easy quick bread requires no yeast, no kneading, and no proofing. Just mix six simple ingredients with a cold beer and bake for a golden, buttery loaf with a soft, slightly chewy crumb.
Equipment
- 9x5 inch (23x13 cm) loaf pan
- Large mixing bowl
- Whisk
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- Pastry brush - optional, for buttering the top
- Wire cooling rack
- Oven
Ingredients
- 3 cups all-purpose flour - 360g, spooned and leveled
- 1 tablespoon baking powder - aluminum-free recommended
- 1 teaspoon fine salt
- 3 tablespoons granulated sugar - 38g
- 12 oz beer - 355ml, at room temperature (lager, pale ale, or amber recommended)
- 3 tablespoons unsalted butter - 42g, melted, plus more for greasing the pan
- 2 tablespoons unsalted butter - 28g, additional melted for brushing on top after baking (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan thoroughly with butter or cooking spray.
- In a large bowl, whisk together the flour, baking powder, salt, and sugar until fully combined and evenly distributed.
- Melt the 3 tablespoons of butter and let it cool for 2-3 minutes before using.
- Make a well in the center of the dry ingredients, pour in the room-temperature beer, drizzle with melted butter, and stir gently with a spatula just until no dry flour streaks remain. The batter will be thick and lumpy.
- Scrape the batter into the prepared loaf pan, spread it into an even layer, and smooth the top without pressing down.
- Bake on the center rack for 50-55 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Brush the top with the optional melted butter as soon as the bread comes out of the oven. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 15-20 minutes before slicing.
Notes
- Don't overmix: Mix only until the flour is incorporated. A lumpy batter is exactly what you want. Overmixing develops gluten and will result in a tough, dense loaf.
- Use room-temperature beer: Cold beer creates more foam when mixed. Let it sit out for 10 minutes before using for easier mixing.
- Measure flour correctly: Spoon flour into the measuring cup and level it off. Scooping directly can add up to 20% more flour, leading to a dry loaf.
- Choose a beer you enjoy drinking: The flavor of the beer definitely comes through. Light lagers are mild and slightly sweet, ambers add malty depth, and stouts create a richer, darker loaf.
- Check for doneness: The internal temperature of the finished loaf should read 190-200°F (88-93°C) on an instant-read thermometer for the most reliable results.
- Let it rest before slicing: Waiting 15-20 minutes allows the crumb to set properly and gives you cleaner slices with better texture.
- Storage: Store wrapped at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze sliced with parchment between layers for up to 3 months.
- Reheating: Warm slices in a 300°F (150°C) oven for 8-10 minutes or toast until warmed through. Avoid microwaving as it can make the bread rubbery.
- Variation ideas: Fold in 1 cup of shredded cheddar and diced jalapeños for a spicy version, or add 2 teaspoons of garlic powder and fresh rosemary for an herby loaf.
- Self-rising flour substitution: If using self-rising flour, omit the baking powder and salt and use 3 cups (360g) of self-rising flour instead.