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Beer Bread is a super simple and quick bread that will become a weeknight favorite to serve alongside all of your hearty fall and winter meals.
I’m in full on cozy food mode. I’m talking casseroles, soups, chili, and stews – they’re pretty much all I want to make and eat at this time of year. And typically there’s always leftovers for the following day which is definitely a bonus!
When comes to cozy meals like sausage and lentil soup, roasted poblano beef stew and easy chicken chili, I’m a definitely fan of bread as a side.
Whether it’s homemade cornbread, Parker House Rolls, a loaf of crusty bread from the market, or crescent rolls from a tube, these types of meals just need to be paired with some carby goodness.
Today, I’m sharing one of my very favorite recipes for homemade Beer Bread that’s been on My Baking Addiction for years, we just freshened up a bit. It’s simple, delicious and perfect for this time of year!
CLASSIC, EASY BEER BREAD RECIPE
This bread literally takes five minutes to prep and requires only five simple ingredients.
That’s right. FIVE! That’s it!
Self rising flour, salt, sugar, beer, and melted butter are all you need to make this beer bread recipe.
The sweetness of the bread complements the subtle notes of the beer, but if you aren’t big on slightly sweetened breads, simply cut down the sugar to ¼ cup.
Serve this bread alongside any of your favorite soups, such as Sausage and Lentil Soup, Turkey Noodle Soup, or Stuffed Pepper Soup.
It’s also amazing toasted and spread with some butter and Slow Cooker Apple Butter.
HOW TO MAKE BEER BREAD
This recipe will make you wonder why you ever purchased a beer bread mix because it’s just as fast and just as tasty.
All you have to do to make this Beer Bread is mix together all of the ingredients except the melted butter.
For the beer, I like to use whatever light or medium-bodied beer we have on hand in the fridge. Simply use your favorite!
Once the dough is mixed together – it will be sticky! – pour it into a greased loaf pan and bake.
During the last three minutes of baking, brush the top of the loaf with melted butter. After all, who doesn’t love a beautiful, golden, buttery crust on their bread?
HOW TO JAZZ UP BEER BREAD
This beer bread is a great base recipe and has all kinds of jazzing up potential.
Ingredients you could add to this recipe include:
- Fresh, chopped herbs such as rosemary or thyme
- Shredded cheeses such as cheddar or pepper jack
- Minced raw garlic
- Roasted garlic
- Finely diced jalapenos
Simply add your mix-ins of choice when you stir together the dough and bake as directed.
Whether you enjoy a jalapeno-cheddar version alongside a bowl of classic chili or make it as directed, you will love having a loaf of fresh-made bread ready in an hour.
Beer Bread
Ingredients
- 3 cups self-rising flour
- ⅓ cup sugar
- 1 teaspoon kosher salt
- 12 ounces beer I used bud light
- 2 tablespoons butter melted
Instructions
- Preheat the oven to 375 degrees F.
- Butter an 8x4 inch loaf pan and set aside. In a large bowl, combine the flour, sugar, salt and beer; mix well. The mixture will be sticky. Pour into the loaf pan and bake for about 55 minutes.
- At the last three minutes of baking, remove from oven, brush the top of the loaf with the melted butter and return to oven for the final three minutes of baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Fall seems to have come early this year, and I can’t believe it’s time already for soups and sweaters! I’m definitely giving this bread a try this week! I’ve only had beer bread once from a mix I purchased and was a fan so I can’t wait to try it from scratch. Thanks for the inspiration!
Ahaha I love the idea of this bread! I’ve never had it before, but know I’d love it.
That looks yummy!
Jamie, I live in Brazil, where self-raising flour isn’t available. Is there a way of making this recipe by adding baking powder/soda to all-purpose flour? If so, how much? Thank you =)
For 1 cup, use 1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/8 teaspoon salt.
Thanks, Kim!
Jamie,
I’m generally intimidated by baking bread, but your recipe, with only 5 ingredients, gives me hope! Of late I’m all about fewer ingredients with lots of good flavor, so this Beer Bread recipe falls right in line with what I’m attracted to these days in the kitchen. Thank you for sharing.
Enjoying your site!
I’ve been making beer bread since moving to Colorado 25 years ago; of course here it’s called Coors Beer Bread! The weird thing is…I love it but not that fond of beer, so it’s not just for beer drinkers; it’s for bread eaters!
I cleaned out my fridge today Jamie, found a bottle of beer my daughter must have bought…guess where it’s going, in about two minutes. Yep. And if that loaf is all gone tomorrow…well, luckily I can say it was all your fault!
Barb-
It seems as though we are on the same cooking/baking wavelength tonight between this and your amazing Cilantro Rice! Enjoy!
So I compared our recipes; seems I had converted mine to using regular flour some time ago to avoid the substitution issue and mine has less sugar and more butter. Though yours is undoubtedly less fattening…that butter in the bottom of the pan that sort of cooks into the bottom crust? Not sure I could give that up!
Either way…it’s a favorite and now, it’s all gone!
Thanks – looks great! Will have to give this a try!
It is definitely autumn here! Love it… my favorite time of year. :)
I’ve never had beer bread, but if it contains beer I’m all for it! I too am psyched for fall!! Bring on the soup :)
I have officially declared it autumn as well. I bought my first winter squash at the farmer’s market this weekend and I am super happy about it. If there’s one thing that screams fall to me it’s a good bowl of soup with a nice hunk of bread. You got the latter part DOWN. And I can’t wait to see about that soup!