This type of quick bread is made with beer instead of yeast. The carbonation in the beer helps the dough rise, resulting in a dense but very soft texture. With its tangy, slightly sweet, malty flavor, beer bread is a versatile and delicious addition to any meal.
Quick and easy
Beer bread is a quick and easy way of enjoying fresh homemade bread without the hassle of traditional yeast-based recipes.
Made with a few simple ingredients, it's slightly dense and crusty.
Though we have beer bread rolls in this blog, this recipe today falls more in the category of Irish soda bread, another quick and easy way of making bread in under an hour.
It's ready in 45 minutes, making a great choice to serve alongside soups, stews, and other hearty dishes. Or with a slather of butter as a snack.
Why make this recipe
- Quick and easy.
- Few and easily available ingredients.
- Versatile, as you can use different beers and add-ins.
- You can use leftover beer.
Ingredient list
- Beer: use a regular, mild-tasting beer. Especially the first time, you get the hang of the flavor. I use Heineken beer or Corona beer.
- All-purpose flour: you can also use half of bread flour and half of all-purpose for a more rustic bread.
- Baking powder: make sure it isn't expired.
- White, granulated sugar.
- Salt.
- Unsalted butter.
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Variations & substitutions
- Cheesy: add shredded cheese to the dough, such as Cheddar, Gouda, or Parmesan.
- Garlic and herb: add minced fresh or roasted garlic and your favorite herbs, such as rosemary, thyme, or parsley.
- Bacon: add crumbled, crisp bacon bits to the dough for a saltier, smoky bread.
- Spicy: add chopped jalapenos, chili powder, or cayenne pepper to the batter.
- Nutty: Add chopped nuts, such as pecans, walnuts, or almonds, to the dough for a nutty and crunchy texture.
- Mediterranean-style: add chopped olives or dried tomatoes (soaked and plumped first) with minced thyme or rosemary.
How to make beer bread
One bowl
Combine the sifted dry ingredients and then add the room-temperature beer.
No-yeast batter
Mix with a spatula until a shaggy mass forms. Don't overmix or use an electric mixer! The batter is not smooth and might still have a few dry spots here and there.
Final step
Melted butter is added at the end before the loaf goes into the oven. I use a spoon, but you can also brush it. It will be irregular, and some will drip to the sides. That is fine.
Storage
Proper storage of beer bread will help to maintain its texture and flavor for longer. Here are some tips on how to store beer bread:
- Room temperature: for up to two days, kept in an airtight container or covered tightly in plastic wrap.
- Refrigeration: after that, keep it in the fridge for up to a week. Again, make sure to wrap it tightly to prevent it from drying out.
- Freezing: for longer-term storage, up to three months. I recommend you slice it first. Wrap it tightly in plastic and then aluminum foil or place it in a resealable plastic bag. It can be stored in the freezer for up to three months. To thaw, let it come to room temperature on the counter for a few hours or in the fridge the day before.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: remember that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
- Type of beer to use: it affects the bread's flavor, so I recommend starting with a regular one and seeing how it goes. Then you can try others, like a red or darker beer that will result in a stronger, more pronounced flavor, sometimes more bitter.
- Let the bread cool before slicing: it's tempting to slice into your beer bread as soon as it comes out of the oven, but it's best to let it cool for at least 20 minutes first. This will help the bread hold its shape and prevent the crumb from being pasty.
Troubleshooting common issues
Too dry or crumbly bread: to avoid this, make sure to measure your ingredients accurately and not overmix the dough.
Tough or chewy bread: don't overmix the dough. Stir just until the ingredients are combined, and then stop.
Bread collapses or sinks in the middle: this can happen if the bread is underbaked, the dough is too wet, or the pan is too small. Check the bread for doneness using a toothpick or cake tester before removing it from the oven.
Bitter or overpowering beer taste: this can result from the beer you use. Choose one with a mild flavor the first time you make this recipe and adjust it in the future, or experiment with other types of beer.
Related recipes you might like:
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Beer Bread (quick, no-yeast recipe)
Ingredients
- 3 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 ¼ teaspoons salt
- 1 ½ cups beer, about one 12-oz can
- 3 tablespoons unsalted butter, melted, divided
Instructions
- Grease or spray the medium mold and line with a strip of parchment paper that covers the bottom and the two narrow sides.
- Turn on the oven at 374°F (190°C).
- In a large bowl mix 3 cups all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder and 1 ¼ teaspoons salt.
- Make a hole in the middle and add 1 ½ cups beer and half of the melted butter. Mix just until combined without beating.
- Put in the mold and smooth. Brush the top with the rest of the butter. It will drip to the sides; that is fine.
- Bake for about 45 minutes, until golden brown and a tester or toothpick comes out clean.
- Let cool on a metal rack.
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