Beer Bread#1

This is the simplest bread you’ll ever bake. Three ingredients: self-rising flour, sugar, and a can of warm beer. Stir them together, dump into a loaf pan, and bake for an hour. No yeast, no kneading, no rising time, no fuss.

The beer does all the leavening work. The carbonation creates bubbles in the batter that expand in the hot oven, giving the bread lift without any yeast or lengthy proofing. Using warm beer (not cold from the fridge) releases more of that CO2 and produces a better rise.

The sugar isn’t there to make the bread sweet. Three tablespoons in a full loaf just takes the edge off the beer’s bitterness and helps the crust brown. You won’t taste sweetness.

The texture lands somewhere between a quick bread and a dense soda bread. It’s got a thick, crunchy crust and a tender, slightly crumbly interior that’s excellent warm with butter.

Kitchen Tips

• Use self-rising flour, which already contains baking powder and salt. Regular flour without leavening will make a flat, dense brick.
• Don’t overmix. Stir just until the flour is moistened. A lumpy batter is fine. Overworking develops gluten and makes the bread tough.
• Let the loaf cool in the pan for 10 minutes before removing. It’s fragile when hot and can break apart.

Variations

• Use a dark stout for a richer, maltier bread, or a light lager for a milder flavor.
• Add shredded cheddar and chopped jalapeño to the batter for a savory pub-style loaf.
• Brush the top with melted butter during the last 15 minutes of baking for an extra golden, buttery crust.