Description
This classic beer bread is a foolproof recipe that delivers a crispy crust with a soft, tender interior. Made with simple pantry staples and no yeast, it comes together quickly and pairs wonderfully with soups, chili, or just a generous spread of butter.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons sugar
Wet Ingredients
- 12 oz beer (lager, pilsner, or pale ale; room temperature)
- ¼ cup unsalted butter, melted (plus more for brushing)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and grease a 9×5-inch loaf pan to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and sugar until evenly combined.
- Add Beer: Pour the room temperature beer into the dry mixture and stir gently just until combined, being careful not to overmix to keep the bread tender.
- Transfer Batter: Pour the batter into the prepared loaf pan and spread it out evenly with a spatula or the back of a spoon.
- Add Butter: Evenly pour the melted butter over the top of the batter to create a rich crust as it bakes.
- Bake: Place the loaf pan in the preheated oven and bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Finish: Let the bread cool in the pan for 10 minutes. Remove it from the pan and brush with additional melted butter if desired for extra flavor and shine.
Notes
- Mild beers like lagers or pilsners yield the best flavor; darker beers may make the bread slightly bitter.
- Avoid overmixing the batter to maintain a tender crumb.
- Enhance the bread by adding shredded cheese, garlic powder, or fresh herbs to the batter before baking.
- Serve warm for best taste. Leftover slices can be toasted for a crisp edge.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: American
