Beer Bread
A quick, no-yeast beer bread recipe with a buttery golden top and tender crumb, made in one bowl with pantry staples.
Servings: 8
Calories: 237
Equipment
Ingredients
- 3 cups self-rising flour *
- 3 Tablespoons sugar
- 12 ounces beer
- 3 Tablespoons butter melted, optional
Instructions
- Preheat oven to 375°F. Grease a 9x5 loaf pan with pan release, butter, or cooking spray.
- In a large bowl, add flour, sugar, and beer. Mix to combine, being careful not to overmix (or it will be tough). The batter will be thick.
- Add batter to loaf pan. If using, pour melted butter over the top.
- Bake 40-55 minutes, or until a knife inserted in the center comes out clean, or the bread reaches an internal temperature of 185-190°F.
- Cool on a rack before slicing.
Notes
* You can substitute 1 cup of all-purpose flour plus 1½ teaspoons baking powder and ¼ teaspoon fine salt.
Keep leftovers wrapped tightly at room temperature for 2 days, in the refrigerator for 4 days, and 2 months in the freezer.
Nutrition
Calories: 237 | Carbohydrates: 39g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 36mg | Potassium: 57mg | Fiber: 1g | Sugar: 5g | Vitamin A: 132IU | Calcium: 10mg | Iron: 0.4mg