Beer is the all-star ingredient in this delicious bread. This is the perfect loaf to make fresh for dinner because you can quickly mix it together, and while it’s baking you’ll have time to get the rest of dinner ready. Then serve this freshly sliced (maybe let it cool a little before slicing) alongside your main dish. It’s perfect for soups, stews, casseroles, and our favorite – just on its own. No kneading, no rising, no waiting, but full of flavor and texture. Thanks to beer, this loaf rises without the need for any yeast. We can’t promise this bread won’t take the spotlight.
Trying to think of something equally yummy to serve with this? Let us help you with our Easy Tomato Basil Soup or Old-Fashioned Beef Stew.
Why Our Recipe
- 45 minutes from start to finish so you can have homemade bread with any meal!
- No yeast is required as it’s the beer that makes this bread rise.
- We use a mix of white and wheat flour for the perfect chewy loaf.
Using beer in bread is brilliant for several reasons. One, the carbonation creates a light and airy texture. Two, beer gives a subtle malty and savory flavor to the bread. Three, the extra moisture from the beer ensures a softer, tender texture. Our recipe combines both all-purpose and whole wheat flour, giving the bread a deliciously chewy texture.
Ingredient Notes
- Flour: This recipe requires a combination of all-purpose and whole wheat flour. This blend is essential to the density and texture of the bread. You can use only all-purpose flour for a fluffier loaf, but you’ll lose the dense, chewier crumb.
- Old-Fashioned Rolled Oats: These oats add a bit of texture to the bread. Quick oats can be used in the same amount, but they won’t provide the same chew.
- Baking Powder: Be sure to use fresh baking powder for the best rise. Baking powder loses its potency over time, so check the expiration date before using.
- Beer: Any type of beer works in this recipe, so feel free to use your favorite! Light beers will give a more subtle flavor, while darker beers like stouts or porters will impart a richer, maltier taste. We recommend starting with something mild, such as a lager or a Pilsner. But if you’re feeling adventurous, try an India Pale Ale or a Stout.
- Salted Butter: You can also use unsalted butter just fine.
Cheese, please!
Mix shredded cheddar cheese into your batter before pouring it into the loaf pan because – well, it’s cheese. Beer and cheddar cheese are like two BFFs, holding hands while frolicking in the meadow, and then we eat them. We’re not even sorry. We believe that the flavor combination of beer and cheddar cheese was inspired by the food gods.
Choosing Your Beer
Feel free to hold your beer because the good news is that just about any beer works!
Light Beer (Lager, Pilsner): If you’re new to beer bread or prefer a more subtle flavor, start with a lighter beer like a lager or pilsner. These options give the bread a mild, slightly malty taste.
Dark Beer (Stout, Porter): For a richer flavor, try using a stout or porter. Dark beers lend deep, malty notes.
Amber or Red Ales: If you want something with a bit more flavor but not too heavy, amber or red ales offer a nice balance of sweetness and malt.
India Pale Ale (IPA): Feeling adventurous? IPAs add a bit of a hoppy bite to your bread, which can give it a unique, slightly bitter finish.
Nonstick or Glass Loaf Pan
All of your baking will change depending on the type of loaf pan you use. If you’re using a glass loaf baking dish, lower the temperature of the oven by 25 degrees, and be prepared to add 5-10 minutes to the baking time. Watch your bread closely to make sure the sides don’t get too darkly browned.
Easy Cleanup Tip
We suggest placing a layer of aluminum foil on the rack directly underneath the loaf pan or placing your loaf pan on a baking sheet. As the carbonation in the beer releases during baking, there can be some spillover depending on the size of your loaf pan and the type of beer you use, and this liner will ensure an easy cleanup – just in case.
Storage Instructions
Store at room temperature in an airtight container or wrapped tightly in plastic wrap for up to 3 days.
Freeze the bread for longer storage. Slice it first, then wrap individual slices in plastic wrap and place them in a resealable plastic freezer bag. Freeze for up to 3 months.
To reheat, warm slices in the microwave for 10 seconds or toast in a toaster for a crispy finish.
More easy breads to go with dinner…
Watch the video below where we will walk you through every step of the recipe with a video demonstration.