Beer bread is one of those wonderfully simple loaves that feels almost magical — no yeast to proof, no kneading, just mix, pour, and bake. I love making this bread when I want something warm, hearty, and comforting with minimal effort. The beer gives it a subtle depth of flavor, while the crust bakes up beautifully golden.
Ingredients
- 2 ½ cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- ¼ teaspoon garlic powder
- ½ teaspoon dried herbs (such as rosemary or thyme)
- 1 (12-oz) bottle beer, at room temperature
- 2 tablespoons olive oil or melted butter
Directions
- Preheat your oven to 400°F (200°C). Lightly grease a 4 x 8-inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, garlic powder, and dried herbs.
- Slowly pour in the beer and olive oil (or melted butter). Stir gently just until the batter comes together — do not overmix.
- Spoon the thick batter into the prepared loaf pan and smooth the top.
- Bake for 40–45 minutes, or until the top is deeply golden and the edges begin to pull away from the pan.
- Remove from the oven, let rest for 10 minutes, then transfer the loaf to a wire rack to cool slightly before slicing.
Serve warm with butter, soup, or a hearty stew — it’s rustic, flavorful, and wonderfully satisfying
