I had to share my Simple Beer Bread after realizing it takes only three ingredients and three steps to yield a quick bread suitable for any meal.
I love recipes that look lazy but pull off a little magic. This No Knead Beer Bread uses self-rising flour and beer, and somehow turns into an airy loaf that disappears fast.
I kept thinking Simple Beer Bread might be too plain, but this one surprises you with texture and flavor that feels more deliberate than it is. Even the idea of Beer Bread With Self Rising Flour sounded like a gimmick, yet it works in a way that makes you want to test it on friends just to watch their faces.
Trust me, you’ll be curious to know what else it hides.
Ingredients
- Self-rising flour: Lightly enriched with protein and carbs, makes bread rise without extra yeast, kinda simple.
- Granulated sugar: Pure carbohydrate, adds sweetness and browning, small amounts feed yeast and speed crust color.
- Beer: Adds flavor, mild bitterness and bubbles, enzymes help rise, contributes moisture not just alcohol.
Ingredient Quantities
- 3 cups self-rising flour
- 1/4 cup granulated sugar
- 12 fl oz (1 can or bottle) beer
How to Make this
1. Preheat oven to 375°F (190°C) and grease a 9×5 inch loaf pan or a cast iron skillet with a little oil or nonstick spray, make sure it’s well coated so the bread slides out easy.
2. In a large bowl, stir together 3 cups self-rising flour and 1/4 cup granulated sugar until evenly mixed, break up any clumps with your fingers or a whisk.
3. Pour the 12 fl oz beer into the dry mix and fold gently with a spatula or wooden spoon until just combined, the batter should be shaggy and slightly sticky, dont over mix or it gets tough.
4. Let the batter rest 5 to 10 minutes at room temp while the oven finishes heating, this gives the beer and the self-rising flour a little time to react and make the loaf lighter.
5. Scrape the batter into the prepared pan, smooth the top lightly with a wet spatula or spoon, it will be sticky so wetting the tool helps.
6. Bake on the middle rack for about 35 to 50 minutes; check at 35 minutes. The top should be deep golden brown and a toothpick or skewer inserted in the center should come out clean or with a few moist crumbs, internal temp around 190°F is ideal.
7. If you want an extra crunchy crust, rotate the pan once during baking and place it on a preheated baking sheet or stone, but its fine without that step.
8. Remove from oven and cool in the pan 10 to 15 minutes, then turn out onto a wire rack to finish cooling another 20 to 30 minutes before slicing, slicing while too hot will make the crumb gummy.
9. Serve warm or at room temp with butter, soup, or whatever you like; store wrapped at room temperature up to 2 days or freeze slices for longer.
10. Tips: use a lager or ale you like since the flavor shows through, room temperature beer works faster than ice cold, and if the top browns too fast tent loosely with foil.
Equipment Needed
1. Oven (preheat to 375°F)
2. 9×5 inch loaf pan or a cast iron skillet, greased well so the bread slides out easy
3. Large mixing bowl
4. Measuring cups and spoons
5. Whisk or fork to break up clumps
6. Spatula or wooden spoon for folding; a second wet spatula or spoon for smoothing sticky batter
7. Wire rack for cooling
8. Toothpick, skewer, or instant read thermometer to check doneness
9. Baking sheet or baking stone (optional, for extra crunchy crust)
10. Oven mitts
FAQ
No Knead Beer Bread Recipe Substitutions and Variations
- Self rising flour: use 3 cups all purpose flour + 4 1/2 tsp baking powder + 3/4 tsp salt, sift/mix well and proceed the same
- For a heartier loaf: swap one cup of the AP for whole wheat pastry flour (use 2 cups AP + 1 cup WW pastry) — if you go 100% whole wheat add about 2 tbsp extra beer or water so it won’t be too dense
- Granulated sugar: 1/4 cup packed brown sugar works 1:1, or use 3 tbsp honey or maple syrup (if you use a liquid sweetener reduce the beer by about 1 tbsp)
- Beer: same volume nonalcoholic beer for the flavor, or 12 fl oz club soda / seltzer for neutral lift, or ginger ale for a sweeter, spiced note (if you use a sweet soda, cut the sugar a bit)
Pro Tips
– dont overmix, fold just until the flour is mostly incorporated. Keep it shaggy and a little lumpy, if you stir it smooth it will get dense and chewy.
– let the beer warm up a bit, room temp or just slightly warmer brings out more flavor and helps the rise, cold beer slows everything down.
– bake in cast iron or put the pan on a hot baking sheet for a crisper bottom crust, and grease well or use parchment so the loaf slides out easy. If the top is getting too dark tent loosely with foil.
– cool the loaf completely before slicing, slicing too soon makes the crumb gummy. Check doneness by poking the center or using a skewer, it should spring back and not feel raw.
No Knead Beer Bread Recipe
I had to share my Simple Beer Bread after realizing it takes only three ingredients and three steps to yield a quick bread suitable for any meal.
8
servings
219
kcal
Equipment: 1. Oven (preheat to 375°F)
2. 9×5 inch loaf pan or a cast iron skillet, greased well so the bread slides out easy
3. Large mixing bowl
4. Measuring cups and spoons
5. Whisk or fork to break up clumps
6. Spatula or wooden spoon for folding; a second wet spatula or spoon for smoothing sticky batter
7. Wire rack for cooling
8. Toothpick, skewer, or instant read thermometer to check doneness
9. Baking sheet or baking stone (optional, for extra crunchy crust)
10. Oven mitts
Ingredients
-
3 cups self-rising flour
-
1/4 cup granulated sugar
-
12 fl oz (1 can or bottle) beer
Directions
- Preheat oven to 375°F (190°C) and grease a 9×5 inch loaf pan or a cast iron skillet with a little oil or nonstick spray, make sure it's well coated so the bread slides out easy.
- In a large bowl, stir together 3 cups self-rising flour and 1/4 cup granulated sugar until evenly mixed, break up any clumps with your fingers or a whisk.
- Pour the 12 fl oz beer into the dry mix and fold gently with a spatula or wooden spoon until just combined, the batter should be shaggy and slightly sticky, dont over mix or it gets tough.
- Let the batter rest 5 to 10 minutes at room temp while the oven finishes heating, this gives the beer and the self-rising flour a little time to react and make the loaf lighter.
- Scrape the batter into the prepared pan, smooth the top lightly with a wet spatula or spoon, it will be sticky so wetting the tool helps.
- Bake on the middle rack for about 35 to 50 minutes; check at 35 minutes. The top should be deep golden brown and a toothpick or skewer inserted in the center should come out clean or with a few moist crumbs, internal temp around 190°F is ideal.
- If you want an extra crunchy crust, rotate the pan once during baking and place it on a preheated baking sheet or stone, but its fine without that step.
- Remove from oven and cool in the pan 10 to 15 minutes, then turn out onto a wire rack to finish cooling another 20 to 30 minutes before slicing, slicing while too hot will make the crumb gummy.
- Serve warm or at room temp with butter, soup, or whatever you like; store wrapped at room temperature up to 2 days or freeze slices for longer.
- Tips: use a lager or ale you like since the flavor shows through, room temperature beer works faster than ice cold, and if the top browns too fast tent loosely with foil.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 99g
- Total number of serves: 8
- Calories: 219kcal
- Fat: 0.5g
- Saturated Fat: 0.09g
- Trans Fat: 0g
- Polyunsaturated: 0.13g
- Monounsaturated: 0.19g
- Cholesterol: 0mg
- Sodium: 194mg
- Potassium: 63mg
- Carbohydrates: 44.4g
- Fiber: 1.3g
- Sugar: 6.4g
- Protein: 5.2g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 8.5mg
- Iron: 2.23mg
