This easy beer bread recipe is a simple quick bread without yeast. It is a no knead bread making it the perfect recipe for beginners. The bread is moist, slightly chew with a crunchy crust.
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Why You'll Love This Recipe:
- It's quick and easy to make.
- It's moist and delicious with a slightly chewy crust.
- It's easy to cut and won't crumble.
This easy beer bread recipe is a quick bread and it does not have the same characteristics as regular yeast bread. It’s a moist bread that only rises slightly when baked.
Not being a beer drinker, I made the recipe several times with a pale ale and loved the taste of the bread.
Especially the crisp and slightly salty crust that is made by pouring melted butter over the batter before baking.
Step By Step Instructions
The batter for this beer bread recipe can be put together in less than 5 minutes. All you need is a large mixing bowl, sieve, wooden spoon and loaf pan.
1. Preheat the oven before you start. Grease and flour the inside of a 22 cm x 12 cm (9 inch x 5 inch) loaf pan. If your loaf pan is non-stick skip this step.
2. Use a sieve to combine the flour, sugar, salt and baking powder. If you don’t have a sieve give the mixture a good stir with a whisk or fork. This will ensure that the baking powder is evenly distributed in the flour.
3. Add the melted butter and room temperature beer to the bowl.
4. Use a wooden spoon to mix until the flour and beer just combine. Don’t over work the batter. Stop mixing when the flour has been mixed in, and don’t worry about the batter being lumpy.
5. Pour the batter into the prepared loaf tin, use the back of a spoon to smooth the surface.
6. Drizzle the remaining melted butter over the batter and bake for 40 – 50 minutes or until a skewer inserted into the top of the bread comes out clean.
7. Remove from the oven. Allow the bread to stand in the pan for 5 minutes, the turn out onto a wire rack to cool.
Recipe Tips
Pro Tips
- Choose a beer that you like, as the flavour of the beer will affect the taste of the bread. If you don’t drink beer and would like to make the beer bread, try a light flavoured beer like a pale ale.
- The beer has to be at room temperature when mixed into the flour. A batter at room temperature cooks quicker than a cold one.
- Don't use a flat beer.
- Use plain (all-purpose flour).
- If you like a sweet bread, increase the sugar by up to half a cup.
- Use a sieve to sift and combine the flour, sugar and baking powder. If you don’t have a sieve use a whisk for fork to mix the dry ingredients together.
- The batter should be stirred until the flour and beer are just combined. Overworking the dough makes a very dense and heavy quick bread. About 20 strokes with a wooden spoon should be just enough.
Frequently Asked Questions
Yes, the flavour of the beer does flavour the bread. I have used a pale ale for the recipe and noticed a light beer flavour to the bread. And, I would guess that if a stronger flavoured beer was to be used, it would make a stronger flavoured bread.
Beer bread can be frozen for 2- 3 months. Tightly wrap cooled bread in plastic food wrap or place inside a freezer bag before freezing.
Store beer bread at room temperature overnight tightly wrapped in plastic. Any leftover bread can then be stored in the fridge or frozen.
Beer bread goes well with soups, stews, barbecued meats or just plain butter and cheese.
More Bread Recipes
- No knead focaccia bread
- Soft flour tortillas
- White bread recipe
- Crescent roll dough
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Recipe
Easy Beer Bread Recipe
INGREDIENTS
- 345 grams plain flour
- 2 ¼ teaspoon baking powder level
- ½ teaspoon salt
- 1 - 4 tablespoons sugar or up to ½ cup if you like your bread sweet
- 30 grams salted butter melted and cooled
- 345 ml light flavoured beer at room temperature (must not be flat)
- 30 grams extra melted butter for top of bread
INSTRUCTIONS
Preheat oven to 190°C (375°F) and lightly grease and flour a 22 cm x 12 cm (9 inch x 5 inch) loaf pan.
- Sift the flour, baking powder, salt and sugar into a large mixing bowl.
- Pour in 30 grams of cooled melted butter and the beer, use a wooden spoon to stir about 20 times until just combined.
- Spoon the batter into the loaf pan. Use the back of a spoon to smooth the top.
- Drizzle the remaining butter over the top of the bread.
- Place in the oven and bake for 40 – 50 minutes or until a skewer inserted into the top of the bread comes out clean.
- Remove from the oven. Let the bread stand in the pan for 5 minutes, then turn out onto a wire rack and allow to cool completely before cutting.
- Store in and airtight container at room temperature.
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