This old fashion beer bread is made with self-rising flour and only 3 other ingredients. It is hearty with a great buttery, crispy crust. Anybody can do this easy recipe.
Introduction
I call this a "guy" recipe, it is super easy to make, tastes great, and has beer. But girls are welcome here. It is a “quick bread,” meaning it relies on the chemical leveling agents, baking powder here, in the self-rising flour and not yeast.
If you’re not a beer person, you will still love this super-easy beer bread recipe. It has a yeasty, malty flavor that just has a hint of beer that you probably wouldn't notice if you didn't know about the beer. Or use soda for the bear.
This is a great compliment to soup and chili. Or great for a party buffet.
This is one of those recipes that I tend to forget exists, maybe because I'm more of a wine person. An occasional beer with pizza or a game is about it for me.
For an inspiration recipe, I'm suggesting Genius Kitchen's version of beer bread, although I read 20 plus recipes. I did love reading all the very interesting comments.
My Rating
A high 4 or low 5.
What is a Quick Bread?
Quick bread is a bread product that uses leavening agents other than yeast or eggs, usually baking soda or baking powder. The texture of quick bread is very different than a yeast-leavened bread.
A quick bread has more of a muffin-like texture vs. the gluten texture of yeast bread. Common quick breads include banana, soda, and beer bread, biscuits, cornbread, muffins, pancakes, scones, and even cookies.
Self-rising Flour
This is a bit old fashion, but it is a shortcut your grandmother would use for biscuits or other quick bread recipes.
It is a standardized mixture ratio of 1 cup of all-purpose flour with 1 ½ teaspoon baking powder and ¼ teaspoon salt. So if you were making biscuits, you would cut in your butter and add some milk, and you are ready for the oven.
Bisquick is basically self-rising flour with some hydrogenated vegetable shortening added in so you wouldn’t really need the butter.
🍺The Beer
What beer? Easy answer, whatever type of beer you like. The primary taste of the bread will be the taste of the beer you add, so use what you like. Something with less intense flavors is probably preferred
Most people don't think they can tell a taste difference between using dark vs. light beers nor expensive vs. cheap beers. But some feel that with a strong dark beer, more flavor will come through.
🖊️Other Notes
Do I have to use beer?
No. You can substitute 1 ½ cups (12 ounces) plain seltzer water or a soda.
When and how much butter?
Recipes vary with the amount of butter recommended from none (only one recipe), 2-4 tablespoons (by far the most common with 3-4 the usual), and up to 8 tablespoons (0ne recipe).
I feel that quick bread needs some oil, usually (butter in this case) in the dough to improve the texture. Also, mixed into the dough will produce a softer crust which can get rock hard with a quick bread.
I'm at 3 tablespoons in the dough and 1 tablespoon on top. You can add an optional brushing when the bread comes out of the oven.
Do I have to sift the flour?
No, absolutely not. But quick bread can be dense. The sifting will help that some. You can also add a teaspoon of baking soda for extra rise.
Optional additions.
This bread is easy to add things. A cup of cheese, some chopped up pickled jalapenos, or some garlic. Have some fun with it. Google will give you endless suggestions.
📖Quick Bread Recipes
Cheddar Bay Biscuits a la Red Lobster
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Preheat oven to 375° conventional.
Start by prepping a 9 by 5 loaf pan with a good spray of PAM or a light coat of butter.
Combine 3 cups of self-rising flour with 2-4 tablespoons (I suggest 3) of sugar. Optionally run the flour/sugar mixture through a sifter. Sifting will give your loaf a finer grain. If you do not have self-rising flour, mix 3 cups of AP flour with 4 ½ teaspoons of baking powder and ¾ teaspoon of salt.
Add 12 oz of beer. Add 3 tablespoons of melted butter. Stir until the foam subsides, and all of the dry flour is incorporated. Do not over mix.
Add to prepared pan and level in the pan.
Brush top with 1 tablespoon melted butter.
Bake until a toothpick comes out clean. About 50 minutes.
Turn onto a rack to cool for about 15 minutes before cutting. Store airtight at room temperature for up to 3-4 days.
📖Recipe
Beer Bread
Ingredients
- 3 cups self-rising flour
- 3 tablespoons sugar
- 4 tablespoons butter - divided
- 12 oz beer
Instructions
- Preheat oven to 375° conventional.
- Start by prepping a 9 by 5 loaf pan with a good spray of PAM or a light coat of butter.
- Combine 3 cups of self-rising flour with 2-4 tablespoons (I suggest 3) of sugar. Optionally run the flour/sugar mixture through a sifter. Sifting will give your loaf a finer grain. If you do not have self-rising flour, mix 3 cups of AP flour with 4 ½ teaspoons of baking powder and ¾ teaspoon of salt.
- Add 12 oz of beer. Add 3 tablespoons melted butter. Stir until the foam subsides and all of the dry flour is incorporated. Do not over mix.
- Add to prepared pan and level in the pan.
- Brush top with 1 tablespoon melted butter.
- Bake until a toothpick comes out clean. About 50 minutes.
- Turn onto a rack to cool for about 15 minutes before cutting. Store airtight at room temperature for up to 3-4 days.
My Private Notes
Recipe Notes
Recipe Tips:
- Use the beer of your choice. You can substitute 1 ½ cups (12 ounces) plain seltzer water or a soda.
- To make one cup of self-rising flour mix 1 cup of all-purpure flour with 1 ½ teaspoon of baking powder and ¼ teaspoon of salt.
- I suggest sifting the flour to make the bread less dense. You skip it if you want.
- This bread is easy to add things. A cup of cheese, some chopped up pickled jalapenos, or some garlic. Have some fun with it. Google will give you endless suggestions.
- Good sealed tightly for about 3-4 days or frozen for 2-3 months.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Originally Published March 11, 2018. Updated with more explanation, refreshed photos, and table of contents.
Laurajay
Dr Dan looks yummy, I cannot wait to try. thanks for your bog and all your recipes.
Dan Mikesell AKA DrDan
Thanks for the note.
It goes great with chili.
Dan
Sarah
I made this yesterday to go with the soup I made for Easter dinner. I bake a lot of yeast breads but with this pandemic I'm trying to ration my yeast as I only have about 1/2 pound left. I haven't made beer bread for many years and 15 years ago when I made it I just used a box mix. Like most things, it is so very much better homemade! I read a lot of recipes on line in order to pick the one I wanted to make and wound up picking yours. No regrets there as it was fabulous! I really appreciated all the details and tips you added including your recipe for self rising flour which is not something I typically keep on hand. My husband and I devoured the better part of the loaf so I'm currently baking another fresh loaf to go with the leftover soup tonight!
Marg
It looks yummy and i am going to try it, but please edit your post. Autocorrect is not our friend....it is a flour *sifter*, not *shifter*! Was puzzled on why you were going to shift your flour and where you were planning to shift it to :)
DrDan
Hi Marg,
Thanks for the note and proofread. Yes, the Mac autocorrect drives me crazy at times. I think windows is at least better at that. The daylight savings change also may have contributed.
Dan