Name: Beer Bread
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 3 cups Self-Rising Flour ((note 1)); 12 fl. oz Light Blonde Beer ((note 2)); 3 tablespoons Light Olive Oil ((note 3)); 1 tablespoons Sugar ((note 2)); 1 teaspoon Salt

This Beer Bread is an easy, no-added-yeast sandwich bread perfect to use that beer can left in your pantry.

While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

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Beer Bread

This Beer Bread is an easy, no-added-yeast sandwich bread perfect to use that beer can left in your pantry.

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Prep Time: 10

Cook Time: 50

Total Time: 1

Course: Side Dish

Cuisine: American

Servings: 12 slices

Calories: 159.8 kcal

Author: Carine Claudepierre

Ingredients

US Customary – Metric

▢ 3 cups Self-Rising Flour - (note 1)
▢ 12 fl. oz Light Blonde Beer - (note 2)
▢ 3 tablespoons Light Olive Oil - (note 3)

Optional

▢ 1 tablespoons Sugar - (note 2)
▢ 1 teaspoon Salt

Instructions

Preheat the oven to 350 °F (180 °C). Line a 9-inch x 5-inch loaf pan with parchment paper.
In a mixing bowl, whisk self-rising flour, sugar, and salt if used.
Add the can of beer and olive oil and stir with a rubber spatula at first, then oil your hands and knead to form a sticky thick bread dough.
Place the dough into the loaf pan, wet the top with some water, and press any seeds you like on top.
Bake the bread for 50-60 minutes at 350 °F (180 °C) until golden brown on top and a skewer inserted in the center of the bread comes out clean.
Let it cool down on a rack for 3 hours before slicing.

Notes

Note 1: 3 cups of self-rising flour equivalent to 3 cups of all-purpose flour in which you whisk 6 tablespoons baking powder. I haven’t tested the recipe with gluten-free flour and I don’t think it would work well.

Note 2: You can use non-alcoholic beer. It doesn’t need to contain alcohol. You can also use other sparkling drinks like kombucha or sparkling water. The bread won’t have a beer yeast flavor, but it raises very well too.

Note 3: Or any light flavor oil you like.

Note 4: Optional, for taste.

Storage: Wrap the bread loaf in a clean kitchen towel and store at room temperature for up to 3 days or slice and keep in the freeze for up to 1 month, in sealed airtight bags. Thaw at room temperature. The bread slices can also be toasted.

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Nutrition

Ingredients and Substitutions

This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe

You only need 3 ingredients to make this bread. Here’s how to pick them.

Self-Rising Flour – This provides the structure for the bread and contains the necessary leavening agent. You can make your own by combining all-purpose flour and baking powder.
Light Blonde Beer – This adds moisture and carbonation, which helps the bread rise. Non-alcoholic beer, kombucha, or sparkling water also work.
Light Olive Oil – This adds moisture and richness. Any light-flavored oil you prefer also works.

How to Make Beer Bread

This bread is really easy to whip up, here’s how in a few pictures.

Mixing Beer Bread ingredients in a bowl.

Combine the bread ingredients in a large mixing bowl.

Knead the dough gently until just combined.

Transfer the dough to a loaf pan lined with parchment paper and add optional seeds on top.

Bake the bread for 50-60 minutes at 350 °F (180 °C).

Carine’s Baking Tips

Let me share a few more tips for a perfect bread.

Self-Rising Essential – Do not substitute self-rising flour with regular flour, as it contains the baking powder needed for the rise.
Flavor Enhancements – Stir in grated dairy-free cheese, finely chopped olives, sundried tomatoes, or baby spinach for a flavorful twist.
Seed Topping Nutrition – Add your favorite seeds on top for extra healthy fats and proteins.
Sparkling Liquid Substitute – Swap the beer for 0% alcohol beer, kombucha, or even sparkling water for a yeast-free rise.
Gentle Kneading – Mix the dough gently until just combined; over-kneading is not necessary.
Wet Top for Seeds – Wet the top of the dough with water to help seeds adhere.