Homemade Beer Bread Recipe

Pour out a cold one for this simple, no-rise-required loaf

Beer and bread have similar creation stories: Yeast meets sugar; sugar becomes carbon dioxide and alcohol; tasty carbohydrate is made.

So it's only natural that sooner or later, the two would get hopped up on each other, which is exactly what happens in this simple no-rise loaf. The carbonation in the beer, plus a hefty amount of baking powder, lifts the dough for a quick bread that tastes fermented, thanks to dormant yeast in the bottle. And aside from the speedy start-to-finish time (let's face it, waiting just sucks sometimes), the beer gives your final result a uniquely hopped flavor.

The beauty of this recipe is that similar to beer made with food, each loaf tastes different depending on your brew of choice. We went with a classic Stella lager for our standard version, but it's a good way to use any leftover pumpkin brews during autumn or fruitier ones in the spring. Experiment with ingredient swaps to complement your beer—say, a cup of oat flour to match an oatmeal stout—or adding cinnamon to a pumpkin-ale-based loaf.

Note: I've made this many times with PBR, and no one was any the wiser.

Recipe from the Tasting Table Test Kitchen

Beer Bread
4.7 from 47 ratings
Turn a bottle of beer into bubbly dough and have a homemade loaf of bread on the table in just one hour. Get the complete recipe at Tasting table.
Prep Time
5
minutes
Cook Time
1
hour
Servings
1
loaf
Total time: 1.08 hours
Ingredients
  • 3 cups all-purpose flour
  • 1½ tablespoons baking powder
  • ½ teaspoon salt
  • ¼ cup light brown sugar
  • 12 ounces lager (or beer of your choice)
  • 2 tablespoons butter, melted and slightly cooled
Directions
  1. Preheat the oven to 375°. Grease an 8½-by-4½ loaf pan and set aside.
  2. In a large bowl, whisk the flour, baking powder, salt and brown sugar to combine.
  3. Pour in the beer and stir with a wooden spoon until just combined. Transfer the batter to the prepared loaf pan and top with the butter.
  4. Bake the bread until golden brown and firm, about 1 hour. Cool in the pan for 10 minutes, then allow it to cool on a wire rack before slicing and serving.
Nutrition
Calories per Serving 233
Total Fat 3.3 g
Saturated Fat 1.9 g
Trans Fat 0.1 g
Cholesterol 7.6 mg
Total Carbohydrates 42.4 g
Dietary Fiber 1.3 g
Total Sugars 4.5 g
Sodium 232.7 mg
Protein 5.1 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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