Beer Bread #1

No yeast. No kneading. No rise time. No excuses.

This beer bread is the recipe that proves anyone can bake a loaf from scratch.

Three ingredients go into a bowl, get stirred together, and slide into the oven. An hour later you’ve got a warm, crusty loaf with a tender crumb and a subtle malty sweetness from the beer.

The carbonation in the beer does all the leavening work alongside the self-rising flour, so you skip every fussy step that usually comes with bread baking.

Variations

• Stir in a cup of shredded cheddar and a teaspoon of garlic powder for a cheesy beer bread that’s outrageous with soup.
• Use a dark stout for a deeper, more robust flavor, or a light lager for something milder.
• Brush the top with melted butter halfway through baking for a golden, buttery crust.

Kitchen Tips

• Use warm beer, not cold. It activates faster and mixes more smoothly with the flour.
• Don’t overmix the batter. Stir just until the flour is incorporated. A lumpy batter makes a better bread than an overworked one.
• If you don’t have self-rising flour, use 3 cups regular flour with 3 and a half teaspoons baking powder and 1 and a half teaspoons salt.