This no-yeast beer bread doesn’t require any kneading or rising time, and is so easy to make with only 4 basic ingredients. It has a wonderful taste with a subtle flavor of yeast from the beer. No worries about serving this to the family though, as the alcohol cooks out. Like most quick breads, this starts as a batter instead of a dough so it’s super easy to stir together.
The rustic bread is light and airy and goes well with any meal, as well as hearty enough to serve with most of my favorite soups.
Beer Bread Variations
The bread will take on some of the flavor of your chosen beer. I used Budweiser, because that is what we had. Any beer will work, even non-alcoholic beer. For a fuller, richer flavored bread, try a darker beer or ale.
For the butter topping, I usually melt the butter and pour over the top before baking. However, you can also wait till after baking to brush on some butter. The butter just adds a nice finishing touch to the bread loaf.
If you want to change it up a little, stir some extra seasoning or cheese into the batter:
- Cheddar Loaf – 1/2 to 3/4 cup shredded Cheddar cheese
- Herb Bread – 1 tablespoon dried Italian Seasoning (or dried Rosemary or Basil)
- Garlic Bread – 1/2 cup shredded Parmesan Cheese and 1-1/2 teaspoons garlic powder
- Bacon Loaf – 1/2 cup cooked, crumbled bacon (I use these sometimes)
- Pizza Loaf – 1/2 cup cut-up pepperoni slices and 1/2 cup shredded Cheddar cheese
Homemade Self-Rising Flour
What makes this a 4-ingredient recipe is the self-rising flour. I don’t do a lot of baking, but I started keeping a bag of self-rising flour on hand. I never really cared for baking because of the tedious measuring of ingredients and always worried I’d forget something. Which has been done on numerous occasions through the years.
If you don’t have self-rising flour, for EACH cup of self-rising flour you need, make your own by combing in a large bowl, 1 cup of all-purpose flour, 1-1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Whisk to be sure the ingredients are evenly mixed.
Easy Rustic Beer Quick Bread
- 3 cups self-rising flour
- 1/4 cup sugar (can adjust the sweetness level by using anywhere from 2 to 6 tablespoons of sugar)
- 1 (12 ounce) can of beer (does not have to be flat)
- 1/4 cup melted butter (to pour over the top of the loaf)
- Preheat oven to 350°F. Spray a 9″ x 5″ loaf pan with cooking spray and set aside.
- In a large bowl, mix together the ingredients just until the flour is wet. Do not over-mix. A little lumpy is ok.
- Pour batter into the prepared loaf pan and then pour the melted butter over the top of the loaf.
- Bake for 45-50 minutes. The bread is done when a toothpick is inserted in the center of the loaf and it comes out clean.
This bread will stay fresh at room temperature for about 3 days, or in the refrigerator for up to 5 days. I keep it in an airtight plastic container.
It also freezes well for up to 3 months if wrapped in foil and then placed in a zip lock freezer bag. Let thaw before serving.