Easy Beer Bread – the simplest quick bread you can make, either white or whole wheat.
Beer bread is one of the quickest and most forgiving quick breads to prepare. Because it uses baking powder rather than yeast, you simply mix the ingredients, transfer the batter to a loaf pan, and in under an hour you’ll have a warm, homemade loaf.
You can use all-purpose flour alone or combine all-purpose and whole wheat flour for a heartier texture. Be sure to sift the flours to keep the crumb light and prevent a dense loaf.
If you prefer a softer crust, blend the full amount of butter into the batter. For a crispier crust, pour melted butter over the top before baking.
Serve beer bread warm with a pat of butter or alongside a bowl of hot soup. It’s a versatile, everyday bread that’s easy to make whenever you want fresh baked bread without the fuss of yeast.
1
loaf
Kitchen Nostalgia
-
2
cups
all-purpose flour
sifted -
1
cup
whole wheat flour
sifted -
4
tsp
baking powder -
1
tsp
salt -
2
Tbsp
sugar -
1 1/2
cup
beer
room temperature -
4
Tbsp
melted butter or oil
-
Preheat the oven to 375°F (175°C). Grease and lightly flour a standard loaf pan.
-
In a bowl, combine sifted all-purpose flour, sifted whole wheat flour, baking powder, salt, and sugar.
-
Add the beer and 3 tablespoons of the melted butter (or oil). Stir briefly until the ingredients are just combined—do not overmix.
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Pour the batter into the prepared loaf pan and drizzle the remaining 1 tablespoon of melted butter on top for a crispier crust, or fold it into the batter for a softer crust.
-
Bake for 45–50 minutes at 375°F (175°C), or about 35 minutes in a fan (convection) oven, until a toothpick inserted into the center comes out clean and the crust is golden brown.
-
Allow the loaf to cool to room temperature before slicing to ensure the crumb sets properly.