Beer Bread Recipe + Video
This Beer Bread Recipe uses just four ingredients to create a flavorful, fluffy loaf. Perfect with chilis, soups, or a thick layer of butter!
Ingredients
- 3 cups self-rising flour
- 3 tablespoons granulated sugar
- 1 bottle beer, 12 ounces
- 3 tablespoons salted butter, melted
Instructions
- PREP OVEN AND PAN: Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan with butter or nonstick spray.
- MIX DRY INGREDIENTS: In a large mixing bowl, whisk self rising 3 cups self-rising flour and 3 tablespoons granulated sugar until evenly combined.
- ADD BEER: Pour the 1 bottle beer, 12 ounces into the center of the flour mixture. Stir with a wooden spoon just until combined. The batter will be thick and slightly lumpy. Do not overmix.
- FILL PAN: Spoon the batter into the prepared loaf pan and spread evenly.
- ADD BUTTER: Drizzle 3 tablespoons salted butter, melted evenly over the top of the batter.
- BAKE: Bake for 50 to 60 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. The loaf should sound hollow when lightly tapped.
- COOL: Let the bread cool in the pan for 5 minutes, then transfer to a wire rack. Allow to cool before slicing for clean cuts.
Video
Notes
Flour Substitute: If using all-purpose flour, combine 3 cups all-purpose flour with 1 tablespoon baking powder and ¾ teaspoon kosher salt to replace self-rising flour.
Butter Tip: If using unsalted butter, add ¼ teaspoon kosher salt to the flour mixture.
Beer Options: Non-alcoholic beer, lemon-lime soda, or ginger ale can be substituted, but traditional beer provides the richest flavor.
Storage: Store in an airtight container at room temperature for up to 3 days.
Freezing: Slice first, then freeze with parchment between slices in a freezer-safe bag for up to 6 months.
Nutrition
Serving: 1 slice | Calories: 179cal | Carbohydrates: 31g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 28mg | Sugar: 4g | Fiber: 1g | Calcium: 7mg | Iron: 0.3mg