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Quick Beer Bread

Jessica T. Brown
A quick and hearty beer bread made with self-rising flour, sugar, and beer.
This no-yeast loaf bakes up golden and tender in under an hour, perfect for pairing with meals or enjoying on its own
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Bread
Cuisine American
Servings 10

Equipment

  • 1 Large Mixing Bowl
  • 1 Wooden Spoon
  • 1 9×5-inch loaf pan
  • 1 measuring cup (liquid)
  • Cooking Spray

Ingredients
  

  • 3 cups self-rising flour
  • 3 tablespoons white sugar
  • 12 fl oz beer 1 can or bottle
  • Cooking spray for greasing

Instructions
 

  • Prep the Oven & Pan: Preheat your oven to 350°F (175°C) to ensure it’s hot and ready by the time your batter is mixed.
    Generously grease a 9x5-inch loaf pan with cooking spray, coating the bottom and sides so the bread doesn’t stick later.
    Set the pan aside on a flat surface, ready for the batter.
  • Combine Dry Ingredients: In a large mixing bowl, add the self-rising flour and white sugar.
    Use a wooden spoon to thoroughly mix the dry ingredients until the sugar is evenly dispersed and no clumps remain.
    This step sets the foundation for a well-balanced texture in the finished loaf.
  • Add the Beer: Slowly pour the entire can or bottle of beer into the flour mixture.
    The carbonation will begin to react, creating a slightly foamy surface.
    Let the liquid settle for a moment before mixing, which helps it fully absorb into the dry ingredients.
  • Mix Until Sticky Dough Forms: Using your wooden spoon, begin stirring the mixture until the flour starts to absorb the beer and a thick, sticky batter forms.
    Once it becomes too tough to stir, switch to using clean hands to fold everything together gently.
    The dough should be sticky and cohesive, with no dry flour at the bottom of the bowl.
  • Transfer Batter to Pan: Scoop the thick dough into the prepared loaf pan, using your hands or the spoon to scrape all of it out of the bowl.
    Press the batter gently into the corners and level the top surface so it bakes evenly.
    The dough will be dense and sticky, which is exactly what you want.
  • Bake to Golden Perfection: Place the filled loaf pan on the center rack of your preheated oven.
    Bake for 50–60 minutes, or until the top is a deep golden brown and a toothpick inserted in the center comes out clean.
    The bread will rise and form a slightly crisp crust while the inside stays soft and tender.
  • Cool and Serve: Once baked, carefully remove the pan from the oven and place it on a cooling rack.
    Allow the bread to rest in the pan for about 10 minutes, then gently remove the loaf and let it cool completely or slice while warm for immediate serving.
    Enjoy it plain, with butter, or alongside your favorite meal.

Notes

  • You can use any type of beer, but darker beers will create a richer flavor while lighter beers keep it mild.
  • If you don’t have self-rising flour, combine 3 cups all-purpose flour with 1 tablespoon baking powder and 1 teaspoon salt.
  • For a buttery crust, brush melted butter over the top during the last 10 minutes of baking.
  • The dough will be sticky — that's normal — avoid overmixing to prevent a dense loaf.
  • This bread is best served warm but also toasts beautifully the next day.