Three-Ingredient Beer Bread

Ingredients

• 375 g (3 cups)self-raising flour or homemade self-raising flour mix
• 38 g (3 tablespoons)sugar, or your preferred sweetener
• 355 ml (12 ounces)beer
• 15–30 ml (1–2 tablespoons)melted dairy-free margarine or buttery spread (optional)
• as neededoil, for greasing the loaf tin

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C (375°F). Lightly grease a 23 × 13 cm (9 × 5-inch) loaf tin with oil.

2. 2

   Mix the batter

   Whisk the flour and sugar together in a large bowl. Pour in the beer and stir just until combined.

3. 3

   Fill the tin

   Transfer the batter to the prepared loaf tin and spread it out evenly.

4. 4

   Bake the loaf

   Bake for 1 hour, or until a toothpick inserted into the centre comes out clean.

5. 5

   Cool the bread

   Take the bread out of the tin and set it on a cooling rack.

6. 6

   Brush the top

   If you like, brush the top with melted margarine or buttery spread.

7. 7

   Wait before slicing

   Let the loaf cool a little before cutting; it can be crumbly while warm.

What is beer bread?

Beer bread is a straightforward American quick bread, leavened with self-raising flour rather than yeast. This version keeps the ingredient list short and uses beer for both moisture and lift.

The beer's flavour varies with the style you choose, while the optional buttery topping adds richness to the crust.

Nutrition and macros by portion

The nutrition label shows one serving as written: 134 calories, 3g protein, 28g carbs, 0g fat.

The flour and sugar provide most of the carbohydrates, while the beer contributes moisture and some of the loaf's flavour. Protein comes mainly from the flour; the optional buttery spread adds fat. Pair a slice with soup or a protein-rich topping and vegetables for a more rounded plate.

Choosing the flour

Self-raising flour: this is the simplest choice because it already contains raising agents. Measure it carefully so the loaf has enough structure without becoming dense.

Homemade mix: the recipe also allows a homemade self-raising flour mix. Use a prepared mix in place of the flour rather than adding it as well.

The beer and batter

Beer: a standard 355 ml bottle or can gives the batter its liquid. Different beers can make the flavour more or less pronounced, so choose one whose taste you enjoy.

Mixing: stir only until the flour is moistened and the ingredients come together. A few small lumps are preferable to overworking the batter.

Getting the bake right

Oven temperature: bake at 190°C (375°F) for 1 hour as directed. Use a properly preheated oven for a more even bake.

Doneness: insert a toothpick into the centre; it should come out clean. If batter clings to it, continue baking and check again.

Crumb and cooling

Warm texture: the loaf can crumble more readily while hot, so give it a little time to cool before slicing. A sharp serrated knife can help make neater cuts.

Crust: brushing the top with melted dairy-free margarine or buttery spread is optional. Leave it off for a less rich finish.

How to serve it

Slices: the nutrition information supplied is for 12 slices, though the loaf can be cut into as many as 16. The suggested cut is on the thicker side, which suits the bread's crumbly texture.

Pairings: serve it with soup, chilli or a savoury stew, or toast a slice and add a topping of your choice.

Recipe notes & tips

• Measure the flour without packing it tightly into the cup or measuring container.
• Use beer at room temperature to make it easier to stir into the dry ingredients.
• Stop mixing as soon as the batter comes together.
• Grease the loaf tin thoroughly to help the bread release cleanly.
• Let the loaf cool slightly before slicing to reduce crumbling.
• For smaller slices, cut the loaf into up to 16 pieces instead of 12.

Variations

• Change the beer: choose a different style for a variation in flavour.
• Use a sweetener: replace the sugar with your preferred sweetener, as suggested in the recipe.
• Add a buttery finish: brush the warm loaf with melted dairy-free margarine or buttery spread.
• Serve toasted: toast slices after cooling for a crisp-edged serving.
• Make smaller slices: divide the loaf into as many as 16 pieces.

Common mistakes to avoid

• Overmixing the batter: this can make the loaf heavier, so stir only until the ingredients are combined.
• Slicing while hot: the warm bread is crumbly, so let it cool a little first.
• Skipping the doneness check: test the centre with a toothpick and bake longer if it comes out with batter.
• Forgetting to grease the tin: coat the inside with oil before adding the batter to help the loaf release.
• Using the wrong tin size: use a 23 × 13 cm (9 × 5-inch) loaf tin for the stated bake.

How to store

Once completely cool, keep the loaf in an airtight container at room temperature and eat within 2–3 days. Rewarm slices briefly in a toaster or oven; the crust may soften during storage.

Frequently asked questions