Our Easy Beer Bread is the answer to homemade bread without the fuss. This simple recipe uses beer, cheese and a few pantry ingredients to make a delicious and easy loaf with a delicious buttery crust.It’s full of flavor and so easy to make.
I’m so excited to share this beer bread recipe with you. It’s super easy, no kneading or rising time. Even if you’ve never baked a loaf of bread before, it’s a no-brainer for a loaf, try ours thick beer bread.
I love this bread with butter, honey or, better yet, homemade honey butter. It’s also amazing pumpkin butter and: apple butter or served on the side homemade chili.
Main ingredients:
- Self-rising flour. Unlike all-purpose flour, self-rising flour adds baking powder and salt. Self-rising flour makes beer bread very easy, but you can use all-purpose flour if that’s all you have.
- Sugar, salt and pepper. The granulated sugar balances out the beer and helps soften our bread.Then we add some salt and pepper to the perfectly seasoned loaf. (We only add a little salt because self-rising flour adds salt).
- Beer. You really taste the beer used in this bread recipe, so use something you already enjoy. color (which we use for thick beer bread with cheese) We recommend avoiding really hoppy beers like IPAs and APAs, as their bitterness can be too strong for bread.
- Butter. This beer bread calls for lots of butter, and I like it that way.You’ll add half the butter to the bread and spread the rest over the bread as it bakes, adding a delicious buttery crust.
- Cheese. This is optional, but I always add cheese to my beer bread. Most cheeses will work when making beer bread. We like Gruyère, sharp white cheddar, and Jarlsberg, but use whatever you like.
How to make beer bread
If you can mix the ingredients in a bowl, you can make beer bread. The full recipe is below, but I’ll quickly walk you through the process here.
To start, we mix self-raising flour, sugar, salt, and pepper in a large bowl. The self-raising flour is a secret in this recipe because it already has baking powder and some salt mixed in. If you don’t have self-raising flour, I’ve included a DIY version below in the recipe tips section.
Now pour in 12 oz of beer (a whole can, in my case) and some melted butter. Then mix it in with your shredded cheese pancake batter not dough.
Pour the mixture into the pan, add some melted butter later to encourage a golden brown, buttery crust. I’ve seen a lot of beer bread recipes that look almost white after baking , while our bread is baking, gives the most beautiful crust.
Easy beer bread
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PREP
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Cook
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TOTALLY
This is my favorite beer bread recipe. It’s no-knead and so easy to make. I love the golden brown and buttery crust and the soft, firm crumb inside. Serve this bread with butter, honey, honey butter, apple butter, pumpkin buttersoups, stews or as an appetizer with cheese.
Makes 1 loaf
You will need it
3 cups (390 g) self-raising flour, see substitution notes
1/4 cup (50 g) sugar
Fruity fine sea salt
4 turns of black pepper
12oz beer, offers below
9 tablespoons (125 g) butter, melted
1 ½ cups (5 oz or 140 g) grated cheese, such as white cheddar, gruyere, or Yarslberg
Directions:
1:Heat the oven until 375°F (190°C) and brush a 9-inch by 5-inch loaf pan with a little melted butter.
2:Whisk together all-purpose flour, sugar, salt and pepper in a large bowl.
3:Pour beer and half of melted butter. Mix with a wooden spoon or spatula until well combined.The mixture will resemble a thick pancake batter.
4:Pour in the cheese.
5:00Transfer the dough to the prepared pan, pressing it lightly into an even layer.
6:00Brush the top with the remaining butter (leaving some butter to add later).
7:00Bake for 30 minutes, rotate the pan in the oven and brush with more butter. Bake for another 10 minutes. Repeat by rotating the pan, brushing with more butter and baking for another 10 minutes.
8 o’clockSpread on the remaining butter and bake for 5 minutes. The total baking time is 55 minutes. If you get too much color or want to prevent the top from browning, loosen the bread with foil.
9 o’clockThe bread is fully baked when a toothpick inserted in the center of the loaf comes out clean or with a few moist crumbs. Transfer the pan to a cooling rack and cool in the pan for 15 minutes. Use a butter knife to run around the edges and gently invert the pan to remove the bread.Let it rest for another 10 minutes before cutting.
Advice from Adam and Joan
- Storage. Store in an airtight container for 2 to 3 days, after which the bread will start to dry out. Or freeze it in an airtight container for up to 3 months. Thaw overnight before enjoying.I like to freeze chunks for individual servings.
- Self-raising flour. Unlike all-purpose flour, self-rising flour adds baking powder and salt. For 3 cups self-rising flour, whisk together 3 cups all-purpose flour with 4 ½ teaspoons baking powder and 3/4 teaspoon salt.
- Butter. I love salted butter in this recipe.Substitute unsalted to reduce the salt.
- Beer offers. Avoid hoppy beers We enjoy lagers, pilsners, stout beers for this recipe.
- Skip the cheese. The cheese and butter make this bread super flavorful, but you can leave out the cheese and still make the recipe.
- The nutrition facts below are estimates.
Nutrition per serving
Serving size
1 thick layer (makes 12 total)
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Calories
228:
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Total fat
11.1 g
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Saturated fats
6.6 g
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Cholesterol
29.7 mg
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Sodium
399 mg
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Carbohydrate
25.1 g
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Dietary fiber
0.9 g
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Total sugars
3.7 g
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Proteins
5.2 g
