Herbed Beer Bread

No yeast, no kneading, no rising time. This beer bread uses self-rising flour and a 12-ounce bottle of beer as the only leavening, and it works because the carbonation in the beer creates lift that the baking powder in the self-rising flour helps sustain.

Grated Parmesan and dried Italian herbs go right into the dry mix, so the flavor is baked through the entire loaf, not just sitting on top. The cheese melts into the crumb during the long bake, adding salty pockets of umami throughout.

Cornmeal dusted on the bottom and sides of the greased pan gives the crust a gritty, rustic texture that crunches when you tear off a piece. A brush of softened butter on top as soon as it comes out of the oven adds a golden sheen and rich finish.

The batter is stiff, more like a thick cookie dough than a typical bread batter. That’s normal. Don’t add more liquid or the bread will be dense and gummy in the center.

Kitchen Tips

• Use room temperature beer. Cold beer won’t release its carbonation as effectively, and the bread won’t rise as high
• A standard lager or pale ale works best. Heavily hopped IPAs or very dark stouts can leave a bitter aftertaste
• Don’t overmix the batter. Stir just until the flour is incorporated. Overworking it develops gluten and makes the bread tough
• The bread needs a full 65 minutes. Don’t pull it early or the center will be doughy

Variations

• Swap Italian herbs for dried rosemary and add ½ cup of shredded cheddar for a rosemary-cheddar version
• Use a dark beer like a porter and add a tablespoon of caraway seeds for a rye-style loaf
• Fold in ¼ cup of diced sun-dried tomatoes for color and a sweet-tart bite