Dad's Favortie Beer Bread

Beer bread is the gateway loaf for anyone who’s ever been intimidated by yeast. No kneading, no proofing, no waiting for a sticky dough to double in size. Just stir, pour, brush, and bake. The carbonation in the beer and the leavening already built into the self-rising flour do all the lifting for you.

What you choose to pour in matters more than people realize. A pale lager makes a mild, almost cornbread-leaning loaf, while a hearty stout or porter delivers deep, malty, almost roasted notes that work beautifully with butter or chili. Cheap beer works just fine here, since the yeast and grain notes survive baking even when the carbonation is gone.

The batter looks alarming at first. Gooey, lumpy, and nothing like a smooth bread dough. That’s exactly how it should look. Overmixing develops gluten and turns the loaf tough, so stir just until you don’t see any dry flour streaks and stop right there.

The egg wash gives the top its glossy, deep-golden finish, and the final butter brush after baking makes the crust softer and more aromatic.

Kitchen Tips

• Use room temperature beer. Cold beer slows the rise and bake.
• If you only have all-purpose flour, add 4 teaspoons baking powder and 1 teaspoon salt to make your own self-rising version.
• Let the loaf rest 10 minutes before slicing or the crumb will be gummy.
• Toasted slices with butter are the move the next day.

Variations

• Stir in a cup of shredded sharp cheddar for cheese beer bread.
• Add chopped fresh herbs and a clove of minced garlic for a savory dinner loaf.
• Substitute half the flour with whole wheat for a heartier crumb.