This beer bread is made in one dish with just six ingredients and requires no yeast, kneading, or proofing! Try my banana bread for another no yeast recipe, or my handmade white bread if you want to try a yeast bread next.
If you’re reading this in the spring of 2020, you could be having trouble finding yeast at grocery shops. Fortunately, you can still create wonderful bread without yeast in a variety of ways:
- Bread with Bananas
- Bread with Cranberries and Pumpkin
- Baked Blueberry Muffins
- Bread with Lemon Poppy Seeds
You may now add Beer Bread to that list! The yeast in the beer fills the gap, and just 5 additional ingredients and an hour of time are required to produce a substantial, tasty loaf with a crispy exterior and soft inside.
I’d say it’s simple enough to teach your children to make, but that’s definitely a bad idea considering we’re talking about alcoholic bread, right? That’s correct. It seemed obvious to me.
- Tips for making beer bread
- Easy Beer Bread
- Can I use beer instead of yeast for bread?
- What can I use to make bread if I don’t have yeast?
- What makes bread rise without yeast?
- Can I use water instead of beer in beer bread?
- Why does my beer bread taste bitter?
- Can kids eat beer bread?
- What is dough without yeast called?
- Is there such thing as yeast free bread?
- What happens to bread if you don’t use yeast?
- What did they use for yeast in the old days?
Tips for making beer bread
Pick a beer with a taste you like! The kind of beer you use will affect the taste of the bread, but in my view, practically any beer will work.
Anything from a lager to an IPA to a Berliner Weisse has been employed. If this is your thing, try a pumpkin ale for a faint pumpkin taste!
My only exclusions are fruit sours (imagine using a blackberry sour and ending up with a strangely purple loaf? yuck) and non-alcoholic beers. Note that the yeast is required for this to function.
Mix together the dry ingredients first, then finish with a wooden spoon. As you add the beer to the dough, it becomes sticky and thick, so you’ll need a heavy spoon to combine everything together.
Before adding the dough, coat the loaf pan with half of the melted butter. This will serve as a nonstick spray. Spread the remaining on top of the dough for a delightfully buttery crust!
Don’t worry about the dough’s texture before baking. It’ll be crackly and rough, which is probably my favorite aspect. Just arrange the dough in a roughly uniform layer and bake it.
Let it to cool before slicing since it will be more crumbly than white bread and a little more delicate right out of the oven.
So let it hang out for a little, then slice it and microwave it for 15 seconds before slathering it with butter.
There you have it.
If you have a honey butter, I really suggest using it. The bread is the right blend of sweet and salty, and the honey butter compliments it well.
Easy Beer Bread
- ✓ Read the recipe beginning to end
- ✓ Check oven calibration
- ✓ Check expiration dates
- ✓ Properly measure ingredients
- ✓ Check butter temperature
- blending bowls
- 9-by-5-inch loaf pan
- 3 cups of all-purpose flour
- 1 teaspoon baking powder
- 1 tsp kosher salt
- cup honey or granulated sugar
- melted and split unsalted butter
- Preheat the oven to 350 degrees Fahrenheit.
- 12 ounces beer, 4 cup granulated sugar or honey
In a large mixing basin, whisk together the flour, baking powder, salt, and sugar. Mix in the beer using a wooden spoon.
3 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter
Half of the melted butter should be used to coat the interior of a 95-lb loaf pan (2 Tablespoons). Pour the remaining melted butter over the batter in the pan.
- Bake for 45 minutes, or until the top is set and a toothpick inserted comes out clean. Let to cool in the pan for 10 minutes before gently removing from the pan and transferring to a wire rack to cool entirely.
- Pick a beer with a taste you like! Simply avoid non-alcoholic beers since the recipe requires yeast in the beer.
- Let it to cool fully before slicing to avoid it falling apart.