5-Ingredient Beer Bread (Print)

A quick, rustic loaf with a golden crust and subtle malt notes, ideal for soups, stews, or snacking.

# Components:

→ Dry Ingredients

01 - 3 cups all-purpose flour
02 - 3 tablespoons granulated sugar
03 - 1 tablespoon baking powder
04 - 1 teaspoon fine sea salt

→ Wet Ingredients

05 - 12 ounces beer, room temperature

→ Optional Topping

06 - 2 tablespoons unsalted butter, melted

# Method:

01 - Preheat oven to 350°F. Grease a 9x5-inch loaf pan or line with parchment paper.
02 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and fine sea salt until evenly distributed.
03 - Pour beer into the dry ingredients and stir using a wooden spoon or spatula until just combined into a shaggy batter, avoiding overmixing.
04 - Scrape the batter into the prepared loaf pan and smooth the surface for even baking.
05 - Drizzle melted butter evenly over the batter for enhanced flavor and a golden crust, if desired.
06 - Place pan in oven and bake for 45 to 55 minutes, until the loaf is golden brown and a toothpick inserted into the center comes out clean.
07 - Let loaf cool in pan for 10 minutes. Transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • Ready in one hour from start to finish
  • No yeast or kneading required for effortless baking
  • Customizable with any kind of beer you have on hand
  • Perfect balance of savory and subtly sweet flavors
  • Great for beginner bakers and last-minute dinner plans
02 -
  • High in versatility you can use any beer or add mix-ins like cheese or herbs
  • Naturally vegetarian and easily made dairy free if you skip butter or swap for a vegan version
  • This bread freezes beautifully just cool completely and seal in a freezer bag
  • Beer is the magic ingredient here I once tried the recipe with a chocolate stout over the holidays and the hint of cocoa was such a fun surprise everyone asked for the recipe after the first bite
03 -
  • Measure your flour by spooning into the cup and leveling it off for accuracy
  • Stir the batter gently and do not worry about lumps they bake out
  • For an extra golden crust use the melted butter topping but watch closely at the end of the bake

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