Easy Dried Tomato Beer Bread

No yeast. No kneading. No proofing. No patience required.

This beer bread gets its lift entirely from self-rising flour and a bottle of room-temperature beer, which means you can go from dry ingredients to a warm loaf in about an hour.

Chopped sun-dried tomatoes and tomato sauce give the crumb a savory, tangy backbone that makes this bread something you’ll want to slice thick and eat on its own, maybe with a smear of butter or alongside a bowl of soup.

The crust bakes up golden and slightly crunchy while the inside stays soft and dense in that satisfying quick-bread way.

Chef Tips

• Use room temperature beer. Cold beer reacts too quickly with the self-rising flour and can make the texture uneven.
• Mix quickly and don’t overwork the batter. A few lumps are fine. Overmixing makes the bread tough.
• Any style of beer works, but a lighter lager or pale ale lets the tomato flavor come through. Darker beers add a more malty, bitter note.

Variations

• Cheesy: Fold in half a cup of shredded Parmesan or sharp cheddar with the dried tomatoes.
• Herb garden: Add a tablespoon of chopped fresh rosemary or basil to the batter for an herby, aromatic loaf.
• Olive studded: Toss in a handful of sliced Kalamata olives for a Mediterranean twist.