Easy 4 ingredient Beer Bread
This quick beer bread is a hearty, no-knead loaf made with four ingredients and no rising time. Serve it warm with butter, alongside soup or simply by itself.
Ingredients
- 375 g (3 cups)self-raising flour
- 12.5 g (1 tablespoon)white granulated sugar
- 1.25 ml (¼ teaspoon)salt
- 355 ml (12 oz)beer
Instructions
- 1
Prepare the oven
Heat the oven to 180°C (160°C fan). Line a 20 × 10 cm loaf tin with baking paper and set it aside.
- 2
Combine dry ingredients
In a large bowl, whisk together the self-raising flour, sugar and salt until evenly mixed.
- 3
Add the beer
Pour in the beer and use a spatula to mix just until combined. Avoid overmixing.
- 4
Fill the tin
Transfer the mixture to the prepared loaf tin.
- 5
Bake the loaf
Bake for 40–45 minutes, until a skewer inserted into the centre comes out clean.
- 6
Rest in the tin
Take the baked bread out of the oven and leave it in the tin for 5 minutes.
- 7
Cool before slicing
Turn the loaf out onto a cooling rack and let it cool for about 15–20 minutes before slicing.
What is beer bread?
Beer bread is a simple, sturdy loaf that uses beer to bring moisture and flavour to a quick dough. This version skips kneading and proving, so it can go straight from mixing to the oven.
Self-raising flour provides the lift, while the beer gives the loaf its distinctive savoury character. A little sugar rounds out the flavour without making the bread cake-like.
Nutrition and macros by portion
The nutrition label shows one serving as written: 155 calories, 5g protein, 30g carbs, 1g fat.
| Portion | Adjustment | kcal | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| Lighter | Serve with less butter | 109 kcal | 4g | 21g | 1g |
| This serving | As written | 155 kcal | 5g | 30g | 1g |
| Hungry | Take a larger slice | 233 kcal | 8g | 45g | 2g |
The flour supplies most of the carbohydrates, while the beer contributes a smaller amount of carbohydrate and the flour provides some protein. Beer bread is naturally low in fat as written; serve it with soup and a source of protein, such as beans or eggs, for a more balanced meal.
The four ingredients
Self-raising flour: it supplies both the flour and raising agents, which is why plain flour is not a direct swap unless you also adjust the raising agents.
Beer: choose a beer whose flavour you enjoy, as its character comes through in the finished loaf. Measure 355 ml and pour it in once the dry ingredients are mixed.
Mix for a tender loaf
Dry mixture: whisk the flour, sugar and salt first to distribute them evenly through the bowl.
Wet mixture: stir in the beer only until no dry patches remain. A few small lumps are preferable to prolonged mixing, which can make the loaf tougher.
Check when it is done
Oven timing: bake at 180°C (160°C fan) for 40–45 minutes, checking towards the end of that range. Ovens and loaf tins can affect how quickly the centre cooks.
Doneness: insert a skewer into the centre; it should come out clean. If it carries wet dough, return the loaf to the oven and check again shortly.
Cool and serve
Resting: leave the bread in its tin for 5 minutes, then move it to a cooling rack for about 15–20 minutes. This gives the loaf time to firm up before you slice it.
Serving: enjoy slices with butter, alongside soup or on their own. The loaf is easiest to cut once it has had a little time to cool.
Recipe notes & tips
- Line the loaf tin with baking paper so the loaf is easier to lift out.
- Whisk the dry ingredients well before adding the beer.
- Use a spatula and stop mixing as soon as the ingredients come together.
- Check the centre with a skewer before taking the loaf out of the oven.
- Let the loaf cool on a rack before slicing to help it hold its shape.
Variations
- Malty flavour: choose a darker beer for a deeper-tasting loaf.
- Milder flavour: use a light beer if you prefer the beer taste to be more subtle.
- Herb notes: stir dried herbs into the flour mixture before adding the beer.
- Cheesy loaf: fold grated cheese into the mixture just before transferring it to the tin.
- Seeded top: scatter seeds over the mixture in the tin before baking.
Common mistakes to avoid
- Using plain flour: the recipe relies on self-raising flour, so use it as specified.
- Overmixing: too much stirring can make the loaf tough; stop as soon as the mixture comes together.
- Skipping the tin lining: the loaf may stick; line the tin with baking paper first.
- Slicing too soon: the loaf may crumble while very hot; give it 15–20 minutes on a rack.
- Relying only on the timer: the centre may need longer; check it with a skewer.
How to store
For the best texture, enjoy the bread fresh. Keep it in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days; freeze in an airtight container for up to 2 months. Reheat slices briefly in the oven or toaster, or thaw frozen bread before serving.
Frequently asked questions
Can I use plain flour instead of self-raising flour?
The recipe is designed for self-raising flour, which provides the raising agents. Plain flour on its own may produce a denser loaf.
Does the bread taste strongly of beer?
The beer gives the loaf its characteristic flavour, but the strength depends on the beer you choose. Use a milder beer for a subtler taste.
How do I know when the loaf is baked?
Insert a skewer into the centre; it should come out clean. If it has wet dough on it, bake the loaf a little longer and check again.
Why should I avoid overmixing?
Mixing more than needed can make the bread tougher. Stir only until the flour is incorporated.
Can I freeze beer bread?
Yes. Store it in an airtight container in the freezer for up to 2 months, then thaw before serving.
Cook it from the original
This recipe comes from thegardeningfoodie.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on thegardeningfoodie.com