Easy Beer Bread
This American-style beer bread is a simple, yeast-free loaf made with self-rising flour, sugar and beer. It comes together quickly and bakes into a golden loaf with a tender centre, making it an easy option when you want homemade bread without proofing dough.
Ingredients
- 375 g (3 cups)self-raising flour
- 67 g (⅓ cup)sugar
- 355 ml (12 fluid ounces)beer, not light beer
- 42 g (3 tablespoons), meltedbutter
Instructions
- 1
Prepare the oven
Heat the oven to 175°C (350°F). Coat a 23 × 13 cm (9 × 5-inch) loaf tin with baking spray.
- 2
Mix dry ingredients
Stir the flour and sugar together in a bowl.
- 3
Add the beer
Pour in the beer and stir until combined. Use your hands if needed to mix it thoroughly; the dough will be sticky.
- 4
Fill the tin
Transfer the dough to the prepared loaf tin and brush the top with the melted butter.
- 5
Bake the loaf
Bake for 50 to 60 minutes, until the top is golden brown.
- 6
Cool in the tin
Leave the bread in the tin for 10 minutes.
- 7
Finish cooling
Take the bread out of the tin, set it on a wire rack and let it cool to room temperature before slicing.
What is beer bread?
Beer bread is a quick bread that uses beer in place of some of the liquid in the dough, with self-raising flour providing the lift. It is a familiar American-style loaf, and this version keeps the ingredient list short and skips yeast and proving.
The beer contributes liquid and flavour, while a little sugar and a brushed butter topping help give the loaf a golden finish.
Nutrition and macros by portion
The nutrition label shows one serving as written: 257 calories, 5g protein, 43g carbs, 5g fat.
| Portion | Adjustment | kcal | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| Lighter | Thinner slices | 180 kcal | 4g | 30g | 4g |
| This serving | As written | 257 kcal | 5g | 43g | 5g |
| Hungry | Add another slice | 386 kcal | 8g | 65g | 8g |
The flour supplies most of the carbohydrates, while the beer also contributes to the loaf's carbohydrate content. Butter provides most of the fat, and the flour contributes some protein; serve a slice with soup or a protein-rich topping and vegetables for a more balanced plate.
The flour and raising
Self-raising flour: it already contains raising agents, so it is important to use it rather than plain flour for the method as written. Mix it with the sugar before adding the beer so the dry ingredients are evenly combined.
Choosing the beer
Beer: use a non-light beer, as specified, and choose one whose flavour you enjoy. Its taste carries through the loaf, so a strongly flavoured beer will make a more pronounced bread.
Handling sticky dough
Mixing: the dough is meant to be sticky, not kneadable like a conventional yeast dough. Stir until there are no obvious dry patches, using your hands if the mixture is difficult to combine with a spoon.
Shaping: transfer the dough straight to the prepared tin rather than adding extra flour, which could make the loaf denser.
Getting the bake right
Colour: bake at 175°C for 50 to 60 minutes, and use a golden-brown top as the stated visual cue. Oven performance can vary, so check towards the earlier end of the time range.
Cooling: let the loaf sit in its tin for 10 minutes before turning it out. Cooling fully on a wire rack before slicing helps the crumb settle.
Serving the loaf
Slices are good alongside soup, stew or a savoury meal, or simply served with butter. The slightly sweet flavour also works with cheese.
Recipe notes & tips
- Measure the flour carefully so the dough does not become unnecessarily dry.
- Use beer that is not labelled light, as directed in the recipe.
- Expect a sticky mixture and avoid adding flour just to make it easier to handle.
- Coat the loaf tin well so the bread releases after baking.
- Brush the melted butter evenly over the dough before it goes into the oven.
- Let the loaf cool completely on a wire rack before slicing for neater pieces.
Variations
- Herb finish: stir chopped herbs into the dry mixture for a savoury note.
- Cheese addition: fold grated cheese into the dough before transferring it to the tin.
- Seeded top: scatter seeds over the buttered surface before baking.
- Milder flavour: choose a mild-tasting non-light beer for a subtler beer note.
Common mistakes to avoid
- Using plain flour: the recipe relies on self-raising flour, so use that rather than plain flour.
- Choosing light beer: follow the recipe's instruction and use a beer that is not light.
- Adding extra flour: the dough should be sticky, so mix it thoroughly instead of trying to make it dry.
- Slicing too soon: the crumb needs to cool to room temperature, so wait before cutting.
- Removing it immediately: leave the loaf in the tin for 10 minutes first to make it easier to turn out.
How to store
Once fully cool, keep the bread in an airtight container at room temperature for up to 2 days. Rewarm slices briefly in a toaster or low oven; freeze well-wrapped portions for longer storage.
Frequently asked questions
Can I use plain flour instead of self-raising flour?
The recipe is written for self-raising flour, which provides the raising agents. Plain flour would need a separately adjusted raising agent, so it is best to use self-raising flour for this version.
Why is the dough so sticky?
That is expected for this recipe. Stir it until the ingredients are combined, using your hands if needed, then transfer it to the tin.
Does the finished bread taste strongly of beer?
The beer adds flavour, but how noticeable it is depends on the beer you choose. A milder-tasting beer will give a subtler result.
How do I know when the loaf is baked?
Bake for 50 to 60 minutes and look for a golden-brown top, as the method specifies.
Can I slice it while it is warm?
It is better to let it cool to room temperature on a wire rack first, which helps the loaf hold together when sliced.
Cook it from the original
This recipe comes from copykat.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on copykat.com